TOURTIERE (French Canadian Meat Pie Recipe From Joe Gagnon, The Appliance Dr.)
The making of the French Canadian meat pie (or Tourtiere) was announced by Joe Gagnon on his WJR radio show on Sunday December 5th, 1999. The recipe is designed to make four (9 inch) meat pies but Joe makes 12 meat pies and puts them in the freezer. Just multiply everything by 3!
3 lb. ground, very lean pork
3 lb. ground, very lean sirloin
(ask the butcher to grind all the meat once again - it makes it much easier when you're stirring it in the pot.)
Use a pot that is large enough to accommodate all this meat and give you enough room to stir it without meat flying all over the stove top. If you're going to make 12 meat pies you need a big, big pot. Put the meat in the pot and set your large burner for the medium to low heat. Don't try to mix the meat until it becomes warm and make sure to add 6 oz. of water into the pot with the meat. Use a large bowl and combine the secret meat pie ingredients listed below:
1 large regular onion
(which I put through the food processor - it looks like mush when I'm through with it)
2 t. salt
1/2 t. pepper
1/2 t. celery salt
1/2 t. dried parsley
1/2 t. cinnamon
1 t. chopped fresh basil
Mix this stuff together in your large bowl and make sure it's well blended - in other words - stir a lot!
The pot full of meat is now beginning to cook. Set the temperature at medium and pour in the spices. Start stirring the contents until the meat is cooked and the lumps are gone. The meat pie mixture should be thick with some juice but not too watery. If you feel it's too watery add 1/2 c. of instant mashed potato flakes. Turn the burner down to low heat for the last 5-10 minutes of cooking and get the pie plates ready. I don't know about you, but I don't make my own meat pie crusts, I purchase them already made from the grocery store. I never said I was smart enough to make my own. Don't forget - you need a top crust as well on this pie plate. Cook these pies at 350° or until the crust turns a golden brown and make sure you cut 4 slits in the top pie crust to vent the hot air. Estimated time is 1 hour.
For freezing Meat Pies:
wait until completely cooled and wrap in foil.
For unthawing and cooking Meat Pies:
loosen the tinfoil and cook for 1/2 hour at 325°. Remove the tinfoil completely and let cook for another 10 minutes.
Enjoy the tourtiere and remember - it's the best! Joe Gagnon.
Meat Pie recipe is published in our March, 2002 Menu Minder.