Recipe by Young Structural
A good friend of mine's recipe; Borrowed it to make at a dinner party and it is absolutely amazing. She's a real French-Canadian (Franco Ontarienne) cook, so I, rightly, thought she'd be the best to ask for a Tourtiere recipe. Note: the 7-up pie crusts are from the pastry recipe that I got to use with this one; I'm posting it next and I would highly recommend it as well. Enjoy!
- 2 1⁄2 lbs lean ground venison (can use beef)
- 2 1⁄2 lbs ground lean pork
- 1 large onion (diced fine)
- 1⁄4 teaspoon celery seed
- 5 large potatoes (small cubes)
- 4 garlic cloves (crushed)
- 1⁄2 teaspoon clove
- 1 teaspoon allspice
- 1 teaspoon sage
- pepper, to taste
- 3 pie crusts (I use Lucie's 7-Up Pie Crust (idiot proof pastry recipe))
- 1 egg (beaten)
Directions See How It's Made
- In a large pot, combine ground meat, onion, celery, potatoes, garlic, clove, allspice, sage and pepper.
- Mix well and add enough water to cover completely.
- Bring to a brisk boil, then reduce heat to low and simmer for at least 3 1/2 to 4 1/2 hours,the longer, the better.
- Strain out meat and set aside at room temperature overnight in a Saran-wrapped bowl.
- Keep the liquid, it's a fantastic bouillon (let it cool a couple of days and then remove the congealed fat from the surface before using as a soup base), can be frozen, and keeps well.
- Fill the three shells with 1/3 the meat mixture each, cover with top crusts, seal the edges and score to allow steam to escape.
- Paint tops with egg, especially around the rims.
- Bake at 450°F for approximately 10 minutes, then reduce temp to 400°F and continue baking for 20 more minutes, or slightly less if already golden brown on tops.
- Remember to rotate the pies occasionally (say twice in the 20 minutes) to ensure even browning, and not to burn an edge.