Tourtiere

Recipe file created November 7, 1999.
A French-Canadian meat pie. One of my favourites.

Ingredients

Preheat oven to 450 F. Line pie plate with pastry. Heat oil over medium heat in large fry pan. Add pork, chicken, onion, flour, salt and thyme. Cook until meat is no longer pink, but is still moist. Put meat into a bowl and pour wine over it. Saute mushrooms in margarine over high heat. Add to meat. Pour it all into the uncooked pie shell, place top crust on pie and seal. Poke steam hole in center of pie. Bake on bottom rack of oven for 10 minutes. Reduce temperature to 375 F and continue to bake about 45 minutes, until crust is golden brown.

Pastry

Never Fail Pastry

Rich and Flaky Pastry

Cheese Pastry

NOTE:

The most important thing is to never let the meat dry out in the fry pan. Add a little water if you have to. If you want to freeze this, omit the mushrooms. If you do not want to use wine, substitute water or apple juice.

-- Rox

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