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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-tourtieres, 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
saut=82 ground pork, veal and beef, breaking up meat until crumbly. Add
garlic and onions, and saut=82 until vegetables are soft. Add beef broth,
sage, ba= y 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
tourtieres 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 tourtieres. From the MOTREAL GAZETTE, DECEMBER 5 1984.
Yields
3 Servings
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