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Old 11-29-2013, 02:59 PM   #51
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
I'm glad someone brought this up again. It is the tourtiere time of the year! Pepere Daneault made his picallili with green tomatoes.
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french canadian, meat pie, recipe, tourtiere

Tourtiere [FONT="Comic Sans MS"]This is a recipe from a friend of mine, its a keeper. 1 pound of ground pork per pie (or 1/2 lb pork and 1/2 lb of ground beef) 1/4 of an onion 1 tsp of sage 1/2 tsp of poultry seasoning salt and pepper to taste (dash of celery salt if you like) Mix and cook till meat turns brown, If excess juice, then pour it out but you do want some juice otherwise the pie will be dry/tough. Put browned meat mixture into the pie shell, put top crust on and bake till golden brown. If the sage is really strong, then cut back on the amount, otherwise taste test to be sure. Edit: I also use a LOT more onion. I do the whole onion myself, but I thought I'd put in the recipe as it was given to me, not my edited version![/FONT] 3 stars 1 reviews
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