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French Canadian Tourtieres

 French Canadian Tourtieres
“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
32 ServingsPrep: 45 min. Bake: 40 min.

Ingredients

  • 4 celery ribs
  • 4 medium carrots
  • 2 large onions
  • 2 garlic cloves, peeled
  • 4 pounds ground pork
  • 2 pounds ground veal
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  • 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)

Directions

  • 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

2 of 2

French Canadian Tourtieres (continued)

Directions (continued)

  • 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.
  • Yield: 4 pies (8 servings each).
Nutritional Facts: 1 piece equals 469 calories, 29 g fat (12 g saturated fat), 76 mg cholesterol, 672 mg sodium, 31 g carbohydrate, 1 g fiber, 19 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.