Monday, December 5, 2011

Antigonish Meat Pie (Tortiere)





This is my father's recipe for tortiere. It isn't traditional but it is damn good. The crust has sort of been a family secret but I am about to print it so that is does not just disappear. I think I will make that my Christmas present to all you bloggers out there and my friends at Serious Eats.

Meat Pies


3 lbs minced pork
2 lbs lean ground beef
salt and pepper to taste (adjust as it cooks)
3 or 4 chopped fried onions
flour and water to thicken up (about 1 cup of water and 1/3 cup flower
Italian Seasoning to taste (adjust as it cooks.

Brown meat in large pot add fried onions, salt, pepper, and Italian seasoning. Cook until meat is cooked through. Add water and flour to thicken. Add mixture to pie shells and cook in oven at 350 until crusts are golden brown. The Italian seasoning is the secret ingredient in these pies. You adjust to taste as it cooks.

2 comments:

Tupper Cooks! said...

Now that's what I'm talking about! Looking fwd. to the dough recipe!

Tarsha R said...

I LOVE a good meat pie! Yours look divine!