MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cinda's Tourtiere
 Categories: Beef, Pork, Pies Canadian, Heirloom
      Yield: 12 Servings
 
           Pastry for three
           -double-crust pies
           Filling:
      2 c  Onion; finely chopped
      3 cl Garlic; minced
      1 c  Celery and celery leaves;
           - minced
      1 tb Olive oil
      2 lb Ground pork
      1 lb Lean ground beef
    1/2 ts Savoury
    1/2 ts Ground sage
      1 pn Ground cloves
      1 pn Ground cinnamon
           Salt and freshly ground
           -black pepper
      1 c  Water
      3 c  Hot boiled potatoes; mashed
           -or put through a ricer
    1/2 c  Fresh parsley; chopped
 
  This is my mother's recipe, with a few adjustments. The filling is
  enough for three 9" pies - exactly the amount of pastry you'll
  have if you follow the recipe on the box of shortening or lard.
  
  In a large saute pan, heat the oil over medium heat and saute the
  chopped onion, garlic and celery until soft. Crumble the ground pork
  and beef into the pan and continue to cook, stirring, until no pink
  remains in the meat. Drain any accumulated fat from the pan, add the
  savoury, sage, cloves, cinnamon, salt, pepper and water, cover and
  simmer for 30 minutes. Stir the mashed potatoes and parsley into the
  filling and set aside to cool. Meanwhile, make the pastry following
  the instructions on the box of shortening or lard. Chill the pastry
  for 1 hour before rolling. Roll pastry very thin and line three pie
  plates. Fill each with 1/3 of the cooled meat mixture and top with
  pastry, sealing and fluting the edges. Cut steam vents in the tops of
  the pies using a sharp knife. Brush pies with a mixture of egg yolk
  and milk, to glaze, and bake at 375 F for 30-40 minutes, until golden
  brown. Pies can be filled and frozen, unbaked. Thaw in the fridge
  until pastry is soft then bake. Makes three 9" meat pies.

  From: "Lightnin Dave"
 
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