Tourtière Ã{omitted} la Frenette ~ Quebecois Meat Pie
Pronounced: toor tyehr
INGREDIENTS:
1 lb. ground beef
1 lb. ground pork
1 garlic clove, minced
3/4 to 1 cup chopped onion
1/4 to 1/2 cup chopped celery
2 Tablespoons dried parsley
1 cup beef bouillon
1 teaspoon salt
some pepper
about 1/16 teaspoon each of rubbed sage, nutmeg, ground cloves and cinnamon
1/2 cup fine bread crumbs
enough pastry for a 2 covered 9-inch pies
Brown 1 pound ground beef and 1 pound ground pork.
Add 1 clove garlic (chopped), 3/4 to 1 cup chopped onions, 1/4 to 1/2 cup chopped celery, 2 Tb. dried parsley, 1 cup beef bouillon, 1 tsp. salt, some pepper, and about 1/16 tsp. each of sage, nutmeg, cloves, and cinnamon.
Cover and cook for 30 minutes.
Add 1/2 cup fine bread crumbs and cook with the cover off until the mixture thickens. The mixture should be moist, with little liquid. Remove as much grease as possible.
Preheat the oven to 450F
When the mixture is cool, make the pies. Pierce vents in top.
Bake the tourtières at 425 degrees for 15 minutes, then at 350 degrees for 30 to 40 minutes
B-man
