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Tourtiere - Meat pie
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Margaret Libby


  • 6 slices bacon, cut up
  • 1/2 lb (.2 kg). lean ground beef
  • 1 lb (.5 kg). ground pork
  • 1/2 cup (125 ml) chopped onion
  • 1/2 cup (125 ml) chopped celery
  • 1 clove garlic, minced
  • 2 tsp (10 ml). ground-rubbed sage
  • 1/4 tsp (1 ml). salt
  • 1/4 tsp (1 ml). pepper
  • 1-1/4 cups (300 ml) water
  • 2 Tbsp (30 ml). cornstarch
  • pastry for double crust pie
  • In a dutch oven or large saucepan, brown the bacon pieces.
  • Remove bacon from pan and then brown the ground pork and ground beef; drain off fat.
  • Return bacon pieces to the meat mixture.
  • Stir in celery, onion, garlic, sage, salt, and pepper.
  • Stir in 1 cup (225 ml) of the water; bring meat-vegetable mixture to boiling.
  • Reduce heat and simmer, covered, for 10 to 15 minutes or until onion is tender, stirring frequently.
  • Combine cornstarch and the remaining 1/4 cup (60 ml) water. Add to hot meat-vegetable mixture, cooking and stirring till thickened and bubbly.
  • Cook and stir 1 to 2 minutes more.
  • Remove pan from heat;cool slightly.
  • Fill pastry shell with meat-vegetable mixture.
  • Cut slits in top pastry and carefully place on top.
  • Seal and flute pastry edges.
  • Bake meat pie in a 400 degree (200 C.) oven about 25 minutes or until golden brown.
  • Let stand for 15 minutes before serving.
French Canadian. An attractive adddition to a buffet meal or a dinner main course. We have used this recipe for company dinners. Our daughter took it to a French Club potluck at school.

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