Name: Tourtiere (French Canadian Meat Pie)
Yield: Makes 2 nine-inch pies
Cuisine: Meat, Pies and Pastries
Ingredients: 2 pounds lean ground pork; 2 pounds lean ground beef; 1 medium onion, diced fine; 1 teaspoon cinnamon; 1/2 teaspoon ground cloves; 2 cups brown beef gravy (recipe follows); 1 cup fine bread crumbs; 1 cup diced cooked potatoes; Salt and pepper to taste; Pastry for 2 double-crust 9-inch pies; 1/2 medium onion, chopped; 1 carrot, chopped; 1 stalk celery, chopped; 2 quarts rich beef stock; 4 ounces butter or margarine; 4 ounces flour; Salt and pepper

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A delightful combination of ground pork and beef, spiced with cinnamon and cloves, sauced with brown beef gravy, and baked in a double crust. –Publick House, Sturbridge, Massachusetts

Ingredients

2 pounds lean ground pork

2 pounds lean ground beef

1 medium onion, diced fine

1 teaspoon cinnamon

1/2 teaspoon ground cloves

2 cups brown beef gravy (recipe follows)

1 cup fine bread crumbs

1 cup diced cooked potatoes

Salt and pepper to taste

Pastry for 2 double-crust 9-inch pies

Instructions

Saute pork, beef, and onion until browned. Add cinnamon, cloves, and gravy and simmer for 5 minutes. Add bread crumbs, diced potatoes, and salt and pepper, and stir well. Remove from heat. Divide between pastry-lined pie tins and cover with pastry crust. Brush with egg wash and bake at 375 degrees F for 45 minutes or until browned.

Brown Gravy

Ingredients

1/2 medium onion, chopped

1 carrot, chopped

1 stalk celery, chopped

2 quarts rich beef stock

4 ounces butter or margarine

4 ounces flour

Salt and pepper

Instructions

Add chopped vegetables to beef stock and boil for 15 minutes. In small saucepan make roux with butter and flour. Add roux to stock and whip until dissolved. Simmer for 30 minutes. Strain through fine strainer. Add salt and pepper to taste and use as described. Makes about 2 quarts