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French Canadian Tourtieres Exps Thca19 35549 C08 22 4b 4

French Canadian Tourtieres

TOTAL TIME: Prep: 1-1/4 hours Bake: 40 min. YIELD: 4 pies (8 servings each).
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

Ingredients

  • 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
  • Dough for 4 double-crust pies

Directions

  • 1. Coarsely chop celery, carrots and onions; place in a food processor with garlic. Cover and process until finely chopped; set aside.
  • 2. 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. Cover and cook over low heat 20 minutes. Stir in bread crumbs.
  • 3. Preheat oven to 400°. On a lightly floured surface, roll?half of dough into four 1/8-in.-thick?circles;?transfer to four 9-in. pie plates.?Trim?even with rims.??Add?about 4 cups filling to each crust.??Roll remaining dough into four 1/8-in.-thick circles. Place over filling. Trim, seal and flute edges. Cut slits in tops.?
  • 4. Cover edges of pies loosely with foil. Bake 25 minutes. Reduce oven setting to 350°. Remove foil and bake pies until crusts are golden brown, 15-20 minutes longer.

Nutrition Facts

1 piece: 469 calories, 29g fat (12g saturated fat), 76mg cholesterol, 672mg sodium, 31g carbohydrate (4g sugars, 1g fiber), 19g protein.

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