Tourtiere (French Canadian Meat Pie)

Kay Hendricks

  • ½ lb. ground veal
  • ½ lb. ground pork
  • 1/3 c. chopped onion
  • ¼ c. water
  • 1 tsp. salt (scant)
  • ¼ tsp. pepper
  • ½ can mushroom soup
  • 1 recipe pastry

Combine all ingredients together in a saucepan. Cook over medium heat until meat has lost its pink color but is still moist; cool. Pour meat mixture into pie shell, cover with top curst, slit centre, flute edges. Bake in hot oven (425) for 20-25 mins or until browned. May be frozen and re-heated.

Eva’s note: “Delicious,” says my sister-in-law, Kay. She ought to know for she is one of the best cooks. She also says to drain the meat after cooking but not to press out any fat or juice. Can be made as individual pies. Do not bake too brown if intend to freeze.

N.B: Add the mushroom soup after browning meat. For a variation, add 1 stalk finely chopped celery.


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