“This recipe comes from my big sister. Each fall, we get together and make about 20 of these pies to use at Christmas, give as gifts or freeze for unexpected company.” —Pat Menee, Carberry, Manitoba
- 4 celery ribs
- 4 medium carrots
- 2 large onions
- 2 garlic cloves, peeled
- 4 pounds ground pork
- 2 pounds ground veal
- 2 pounds bulk pork sausage
- 1 can (14-1/2 ounces) chicken broth
- 1/2 cup minced fresh parsley
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon cayenne pepper
- 1 teaspoon ground mace
- 1 teaspoon ground cloves
- 1 cup dry bread crumbs
- Pastry for four double-crust pies (9 inches)
- Coarsely chop the celery, carrots and onions; place in a food processor with garlic. Cover and process until finely chopped; set aside.
- In a stockpot or two Dutch ovens, cook vegetables, pork, veal and sausage until meat is no longer pink; drain. Stir in broth, parsley and seasonings. Reduce heat; cover and cook on low 20 minutes. Stir in bread crumbs.
- Preheat oven to 400°. Line four 9-in. pie plates with bottom crusts; trim pastry even with edges. Fill each with about 4 cups filling. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in pastry.
Cover edges of remaining pies loosely with foil. Bake at for 25 minutes. Reduce heat to 350°; remove foil and bake 15-20 minutes longer or until crusts are golden brown.
Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place pie on a baking sheet; cover edge loosely with foil. Bake 25 minutes. Reduce heat to 350° remove foil and bake 50-60 minutes longer or until crusts are golden brown and a thermometer inserted in center reads 165°. Yield: 4 pies (8 servings each).
Originally published as French Canadian Tourtieres in Taste of Home December/January 2011, p110
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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