Mom's Tourtières
photo by Sageca
- Ready In:
- 3hrs
- Ingredients:
- 11
- Yields:
-
4 meatpies
ingredients
directions
- Meat.
- Combine pork, veal, salt, pepper and onion in large saucepan. Mix well. Add water and bay leaf. Bring to a slow boil and simmer on Medium-Low for about 1 hour until meat is cooked. Remove bay leaf.
- Makes 4 (9") or 3 (deep dish) pies.
- Pie Crust:Flaky and easy to make tourtiere crust.
- Pour half the flour, half the salt in bowl of processor. Add half the lard and pulse till mixture is crumbly.
- Gradually add half the water, approximately, and pulse till mixture leaves the side of the bowl STOPPING before it forms a ball.
- Shape dough in 4 flat disks. Repeat with remaining ingredients.
- Makes double crust for 4 (9") or 3 (deep dish) pies.
-
Tips:
- Cool meat at least one hour before filling crust.
- Add meat juices sparingly when filling pie to avoid soggy bottom crust.
- Freeze meat pies individually before double wrapping in foil.
- Baking.
- If you froze them in foil plates, transfer frozen pie to metal or Pyrex pie plate and bake at preheated oven 375* for 1½ hours (bottom shelf in oven).
-
Tip:
- Extra meat simmered with cubed potatoes make for the evening meal on baking day, a ritual when I was growing up and a tradition with our boys.
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RECIPE SUBMITTED BY
Sageca
Canada
I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!