Wednesday, June 17, 2009

MOM'S MEAT PIE (TOURTIERE)

Pastry

5 ½ Cups Flour

1 lb Crisco Lard (Golden)

Pinch Salt

Mix together.


In one cup add together

1 Egg

¼ Cup Vinegar

2 Tbsp Brown Sugar

Soda Water or Ginger Ale to 1 cup level

Add ¾ Cup of wet mixture to dry mix, continue adding wet mixture until desired texture.

Knead mixture, adding Soda Water or Ginger Ale as needed (approximately 1 can)


French Meat Pie Filling

10 lbs Pork

2 lbs Ground Veal

1/3 chopped onion

¼ cup water or beef bouillon

1 tsp salt

¼ tsp pepper

parsley

garlic

Cook up the meat and add the onion, bouillon, salt, pepper, parsley and garlic...

Once the meat mixture is done, you've got your filling for your pie... ;)

Flour surfaces to roll out dough, Flour rolling pin, Spray pie plates with nonstick spray, Roll out dough, put dough in pie plate and add filling.

Makes 5 pies, tops and bottoms.

Preheat oven to 425F, Bake 15-20 minutes...

Baking depends on your oven, my oven runs hot, so I only bake mine for 15-20 minutes at 425F, so some ovens may require longer...

No comments:

Post a Comment