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---------- Recipe via Meal-Master (tm) v8.02
Title: Tourti=8Are Maison French Canadian Meat P
ie
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-tourti=8Ares, 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
tourti=8Ares 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 tourti=8Ares. From the MOTREAL GAZETTE, DECEMBER 5 1984.
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