---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Tourtière Maison                    French Canadian Meat Pie
 Categories: Pies/tarts
      Yield: 3 servings
 
      2 tb Vegetable oil
      1 lb Ground pork
      1 lb Ground veal
      1 lb Ground beef
      3 x  Cloves of garlic, minced
      3 x  Onions, minced
      2 c  Beef broth
    1/2 ts Dried sage
           Bay leaf
    1/4 ts Cinnamon
    1/4 ts Nutmeg
      1 ts Ground cloves
      2 tb Parsley flakes
      1 tb Powdered dry celery leaves
    1/2 ts Celery seeds
      2 oz Brandy
    1/2 c  Fresh breadcrumbs
      2 ts Salt
      1 ts Pepper
           Flaky pastry for 3 double-Crust 9-inch pies
      1 lg Egg, beaten
 
  COMMENTS: Bake in miniature size and use as an hors d'oeuvre,
  suggests the owner of this recipe, who uses muffin pans for his
  favorite dish for a December family reunion. To accompany the
  mini-tourtières, he likes home-made tomato-and-peach ketchup and
  dry red wine.

  TIP: Add a pinch or two more herbes and spices. Heat oil in a
  large, heavy frying pan and sauté ground pork, veal and beef,
  breaking up meat until crumbly. Add garlic and onions, and sauté
  until vegetables are soft. Add beef broth, sage, bay leaf,
  cinnamon, nutmeg, cloves, parsley flakes, dry celery leaves and
  celery seeds. Cover and simmer for 20 to 30 minutes. Add brandy and
  breadcrumbs. Blend in salt and pepper. Simmer briefly. Mixture
  should be moist. Cool. Preheat oven to 425°F. Line 3 9-inch pie
  pans with pastry, reserving an equal amount of the dough for top
  crusts. Fill each pan with meat mixture. Cover with pastry, cutting
  two slits in the center of each pie to permit steam to escape.
  Brush each pie with beaten egg. Bake tourtières for 10 minutes.
  Reduce heat to 350°F. and cook until crust is golden-brown, about
  25 minutes. Serve hot or cool completely, wrap and freeze.

  Makes 3 tourtières.

  From the MOTREAL GAZETTE, DECEMBER 5 1984.
 
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