This is a re-post, but if your into baking, this makes a tasty dish or side dish.
TOUTIERE (A Quebec Meat Pie - A Tasty Winter Treat)
Thinking of the many faded Super 8 family movies, that I have in storage, have suddenly jarred my memory of our Christmas Eve fetes, that my Mom put on yearly, in Quebec (Sherbrooke), for the many relatives and friends. My mind is filling up with memories of my Mom's good food and her many Toutieres, and mince meat pies on the holiday table. This traditions carried on after moving to California. Even after moving away from home, mom, every year would make her meat pies, for me, my sister, and some of my friends. I would fill up my freezer with as many as 6 large pies, to consume after the holidays. My mom would either make some with pork or beef, or both. She always bought the best pork and beef and would spend hours grinding the meats with an old antique red colored meat grinder, bolted onto the slide out cutting board (as she got older, and arthritis entered the picture, she eventually used a Cuisinart, or had the butcher grind it). Crusts were made from scratch (however later she used the Pillsbury pre-made ones, that worked just as well. Unlike my Aunt, who was one of the best pie crust makers ever (she cooked on a huge wood burning stove on her Ontario farm), my mom's crusts were good, but not as good. Just for simplicity, and for assuring a perfect crust, Pillsbury Crusts were the choice later on. My mom remembered as a child that her father hunted Pigeons that were used for the pies, and were very tasty.

A similar meat grinder
TOUTIERE (Pork or Beef)
Originally this French Canadian specialty was prepared with passenger pigeons or Tourtes, as the were known in French. Since the disappearance of these birds, fresh pork or beef, or a mixture of different kinds of meat is used. Each region having it's own preference. Tradition demands that Tourtiere be served on Christmas eve.
In a heavy 3- Quart saucepan combine
1.5 pounds ground lean pork (or beef)
1/4 Teaspoon Celery Salt
1 small onion, minced
1/4 Teaspoon Black Pepper
1/2 cup boiling water
1/4 Teaspoon Sage (you can also try Savory)
1 Garlic clove, chopped
Pinch of ground Cloves
1 1/2 Teaspoon Salt
Cook over low heat, stirring constantly, until meat loses it's red colour, and about half the liquid has evaporated.
Cover and cook about 45 minutes longer.
Meanwhile, boil and mash 3 medium sized potatoes. Mix mashed potatoes into the cooked meat mixture. Cool.
Preheat oven to 450F
Prepare sufficient pastry for a two crust 9 inch pie (you can use ready made Pillbury pastry sheets).
Fill cooled meat mixture.
Bake in 450 oven for 10 minutes. Reduce heat to 350, and bake for 30 to 40 minutes longer.
Makes 6-7 servings.
May be frozen before cooking in oven. Or bake and freeze, till ready to use. Therefore must be warmed in 250 oven till hot.
TOUTIERE (A Quebec Meat Pie - A Tasty Winter Treat)
Thinking of the many faded Super 8 family movies, that I have in storage, have suddenly jarred my memory of our Christmas Eve fetes, that my Mom put on yearly, in Quebec (Sherbrooke), for the many relatives and friends. My mind is filling up with memories of my Mom's good food and her many Toutieres, and mince meat pies on the holiday table. This traditions carried on after moving to California. Even after moving away from home, mom, every year would make her meat pies, for me, my sister, and some of my friends. I would fill up my freezer with as many as 6 large pies, to consume after the holidays. My mom would either make some with pork or beef, or both. She always bought the best pork and beef and would spend hours grinding the meats with an old antique red colored meat grinder, bolted onto the slide out cutting board (as she got older, and arthritis entered the picture, she eventually used a Cuisinart, or had the butcher grind it). Crusts were made from scratch (however later she used the Pillsbury pre-made ones, that worked just as well. Unlike my Aunt, who was one of the best pie crust makers ever (she cooked on a huge wood burning stove on her Ontario farm), my mom's crusts were good, but not as good. Just for simplicity, and for assuring a perfect crust, Pillsbury Crusts were the choice later on. My mom remembered as a child that her father hunted Pigeons that were used for the pies, and were very tasty.
A similar meat grinder
TOUTIERE (Pork or Beef)
Originally this French Canadian specialty was prepared with passenger pigeons or Tourtes, as the were known in French. Since the disappearance of these birds, fresh pork or beef, or a mixture of different kinds of meat is used. Each region having it's own preference. Tradition demands that Tourtiere be served on Christmas eve.
In a heavy 3- Quart saucepan combine
1.5 pounds ground lean pork (or beef)
1/4 Teaspoon Celery Salt
1 small onion, minced
1/4 Teaspoon Black Pepper
1/2 cup boiling water
1/4 Teaspoon Sage (you can also try Savory)
1 Garlic clove, chopped
Pinch of ground Cloves
1 1/2 Teaspoon Salt
Cook over low heat, stirring constantly, until meat loses it's red colour, and about half the liquid has evaporated.
Cover and cook about 45 minutes longer.
Meanwhile, boil and mash 3 medium sized potatoes. Mix mashed potatoes into the cooked meat mixture. Cool.
Preheat oven to 450F
Prepare sufficient pastry for a two crust 9 inch pie (you can use ready made Pillbury pastry sheets).
Fill cooled meat mixture.
Bake in 450 oven for 10 minutes. Reduce heat to 350, and bake for 30 to 40 minutes longer.
Makes 6-7 servings.
May be frozen before cooking in oven. Or bake and freeze, till ready to use. Therefore must be warmed in 250 oven till hot.