Tourtiere - Another (french) Canadian Classic

Traditionally Served On Christmas Eve:

Enjoy,

Rho

Tourtière #1

Pastry For Double-crust 9 -10 Inch Pie
1½ Lbs Ground Pork
1 Onion, Chopped
2 Cloves Garlic, Minced
1 Tsp Salt
¼ Tsp Each: Pepper, Dried Thyme & Savory
Pinch Ground Cloves
1 Sm Bay Leaf, Crumbled
¾ Cup Water

In Skillet Or Heavy Saucepan, Lightly Brown Pork, Stirring With Fork To Break Meat Up Finely & Draining Fat If Necessary. Add Onion, Garlic, Salt, Pepper, Thyme, Savory, Cloves, Bay Leaf & Water.

Cover & Simmer For Bout 15 Minutes Or Until Most Of The Liquid Is Absorbed But Mixture Is Still Very Moist. Taste & Adjust Seasoning If Necessary. Let Cool Briefly.

Pour Filling Into Pastry Lined Pie Plate. Cover With Top Crust; Seal & Flute Edges. Cut A Few Slashes In Top To Let Steam Escape.

Bake In Preheated 425°f Oven For About 30 Minutes Or Until Well Browned.

Tourtière #2

1 Lb Fresh Ground Pork, From The Butt
1 Lg Onion, Chopped
Salt & Pepper

Put The Pork & Onion Into A Large Pot; Season; Cover With Water & Let Simmer Over Medium Heat For 90 Minutes Or Until The Water Has Completely, Or Almost Completely, Evaporated; Breaking Up The Meat With A Fork; Correct The Seasoning; 

Lay The Bottom Pie Crust In A Lightly Buttered Pie Plate, Letting The Dough Hang Over The Edges Slightly; Prick All Over With A Fork; Place The Filling Into The Crust, Spreading It Evenly With A Spatula; Cover With The Top Crust; Lightly Moisten The Edges To Seal The Top & Bottom Crusts Together & Pinch Them With Your Fingers; 

Roll A Small Piece Of Aluminum Foil Around Your Finger & Stick It Two-thirds Of The Way Into The Middle Of The Pie To Form A Little Steam Vent; Brush With An Egg Beaten With A Little Milk; Bake At 400°f For 10 Minutes; Reduce The Temperature To 350°f & Continue Baking For About 20 Minutes Until The Crust Is Golden.

Tourtiere #3

1 Lb Ground Pork
½ Lb Ground Veal
6 Slices Bacon, Diced
½ Cup Chopped Onion
½ Cup Chopped Celery
1 Clove Garlic, Minced
Dash Of Nutmeg
Dash Of Mace
Dash Of Salt
Dash Of Pepper
1¼ Cups Water
2 Tbsp. Cornstarch
Pastry For Double Crust Pie

Brown The Meat With The Bacon Pieces. Drain Off The Fat & Stir In The Onion, Celery, Garlic, & Spices. Add 1 Cup Water & Bring The Mixture To A Boil. Reduce Heat & Simmer 10-15 Minutes, Stirring Frequently, Until The Onion Is Tender. 

Combine The Cornstarch With Remaining Water & Stir Into The Hot Meat Mixture. Cook Over Medium Heat, Stirring, Until Bubbling & Thickened, 1 - 2 Minutes More. Remove From Heat & Cool Slightly. 

Fit Half The Pastry Into A 9-inch Pie Plate & Fill With The Meat Mixture. Top With Remaining Crust & Decorate With Leaves Cut Out Of Extra Pastry, If Desired. Seal & Flute Edges; Cut Slits For Vents. 

Bake In A Preheated 400°f Oven For 25 - 30 Minutes. 

Makes 6 Servings.

Tourtière #4

1 Lb Ground Veal
1 Lb Ground Pork
1 Lb Ground Beef (regular, Not Lean)
2 - 4 Lg Onions, Chopped
1½ Celery Stalks, Chopped
¼ Tsp Allspice
Salt & Pepper To Taste
Garlic To Taste
3 Unbaked Double Pie Crusts (3 Bottoms + 3 Lids)

Work All The Ingredients Together With Your Hands. Fry In 1 Tablespoon Oil. Add ½ Cup Water. Simmer 1 Hour. 

Cook 2 Potatoes Separately. Mash Only Until Lumpy, & Mix Into Cooked Meat.

Divide Filling & Place Into 3 Unbaked Pie Crusts. Add Pasty Lids, Flute Edges, & Cut A Few Short Slits In The Top (allows Steam To Escape). Bake At 425°f For 30 Minutes Or Until Crust Is Golden Brown

Makes 3 Pies.

Tourtiere #5

1½ Lbs Ground Pork
1 Lg Baking Potato
1 Lg Onion, Minced
½ Tsp Salt
½ Tsp Ground Black
Pepper
½ Tsp Ground Cinnamon
¼ Tsp Ground Cloves 1 Dash Ground Allspice
½ Cup Water
Enough Pastry For A 9 Inch Double Crust Deep Dish Pie
1 Egg
¼ Tsp Paprika

 	Bake The Potato Until Done, 30 - 45 Minutes In A Preheated 400°f Oven. Peel & Mash The Potato. 
Place The Potato, Ground Pork, Onion, Spices & Water In A Large Frying Pan & Simmer Until Very Thick, For About One Hour.

Meanwhile, Prepare Your Pastry. 
Line A Deep-dish Pie Plate With Pastry. Spoon In Filling, Spreading Evenly. Cover With Top Crust. Brush With Beaten Egg & Sprinkle With Paprika, If Desired. Cut Steam Vent. Bake For 50 Minutes At 350°f. If Edges Brown Too Fast, Cover With A Strip Of Foil. 

Serve Warm.

Tourtiere #6

1¼ Lbs Ground Pork
¼ Tsp Dried Rosemary
½ - ¾ Cup Cold Water
¼ Tsp Grated Nutmeg
½ Cup Onion, Finely Chopped
¼ Cup Celery, Finely Chopped
½ Tsp Ground Black Pepper
¼ Cup Old-fashioned Rolled Oats
1 Each Bay Leaf
½ Tsp Dried Savoury

In A Large, Heavy Frying Pan, Combine Pork With Cold Water & Heat To Boiling Point. 

Add Onion, Celery, Pepper, Bay Leaf, Savoury, Rosemary, 

Nutmeg & Cinnamon. Cook, Covered, Over Medium-low Heat For
1½ Hours, Adding More Water If Mixture Dries Out. Halfway Through Cooking Time, Season With Salt To Taste.

Add Rolled Oats & Cook, Stirring, For 1 - 2 Minutes. Remove Bay Leaf. 

Meanwhile, Line A 9-inch Pie Plate With Pastry. When Meat Mixture Is Lukewarm, Spoon Into Pie Shell & Cover With Remaining Pastry. Trim Pastry, Seal Edges & Cut Steam Vents In Top Crust. Decorate With Pastry Cutouts As Desired. 

Bake In Preheated 425°f Oven For 15 Minutes, Then Reduce Heat To 375°f & Bake Another 25 Minutes Or Until Crust Is Golden.