-----Original Message----- From: Mona Andrée Right then. So, here's my traditional Tourtière de Montréal recipe, with love, from my kitchen to yours. :o) This will make either 3 regular 8" pies, or 1 deep dish pan of 4-5 pints. There are two ways of making this. You can either pre-cook the filling, or not. I like the second option best, but I'll give you the instructions for both. For the filling: 4 fist size potatoes, preferably Yukon gold. 6 medium size onions, finely diced 1 lb ground lean beef 1 lb ground veal 1 lb ground medium to lean pork (preferably from the shoulder cut) 1-3 tea spoon salt, depending on how much salt you want in your food. 1 tea spoon pepper 1 tea spoon dry mustard (do NOT use prepared mustard if you dont have dry mustard. Better skip it altogether.) 1/2 tea spoon savory 1/2 tea spoon nutmeg 1/4 tea spoon gound cloves Enough pie dough (made with wholewheat flour and lard, preferably) to make 3 regular pies, tops and bottoms. For the eggwash : 1 egg, beaten 1 table spoon of milk The night before: Peel and dice your potatoes in 1/4" cubes. Put into a bowl and cover with water. Refrigerate overnight. Peel and dice your onions finely, add to the meat with all the spices and herb, mix well (use your hands), put into a bowl and refrigerate overnight. On baking day: 1. Prepare your dough and roll out to thickness just shy of a 1/4". Line your pie plates or your deep-dish, whichever you decide to use. Keep enough dough for the top layer. 2a. At this point, if you are pre-cooking the filling, put the meat mixture and the diced potatoes with their soaking water into a large saucepan, and top off with enough boiling water to bring the liquid level with the filling. Cook on medium heat just long enough for the meat to loose it's pink colour. Do not brown the meat. Then fill your pie plates or deep dish and proceed to number 5. of the instructions. 2b. If you are not pre-cooking the filling, strain the potatoes, but reserve the soaking water. 3. Fill your pie plates or your deep dish by alternating meat mixture with potatoes. Start with the meat mixture layer and top off with the meat mixture. In a pie plate, you'll thus have a layer of meat, a layer of potatoes, and a top layer of meat. In the seep dish, work it so that both the bottom layer and the top layer are meat. 4. Mix the soaking water with enough fresh water to fill your pie plates or your deep dish flush level with the filling mixture. 5. Beat the egg and add the milk, whisking until fully mixed. No need to make it froth. 6. Moisten the edge of your pie with the egg mixture and cover pie with the top dough. 7. Press all around the edge to seal properly. 8. Next, make a little chimney in the middle of each pie by first cuttin a 1" hole into the top cover of the pie. 9. Into the chimney hole, insert a little tube you will make by rolling a 1" x 3" strip of aluminium foil aound your finger. 10. Seal the base of the little chimney to the pie with a little bumper roll of dough. 11. Eggwash the surface of the pie with the egg mixture. Use a kitchen brush for best results. It will turn your pies nice and glossy golden as they bake. Baking instructions: 1. For a pre-cooked filling deep-dish tourtière, bake 30 minutes at 400F, then 2 hours at 350F. - OR - 2. For a raw filled deep-dish tourtière, bake for 30 minutes at 400F, then 6 hours at 250F. Yields 10-12 portions, 3. If you are using regular 8" pies, you'll need to reduce cooking time to 15 minutes at 400F, then about 1 hour for pre-cooked filled pies, or about 3 hours at 250F for raw-filled pies, or until they are done. Each 8" pie yields 6 normal portions. Enjoy! Mona in Montréal

Can't wait to try this one!!!!!! Thanks Don -------Original Message------- From: Paul L LeBlanc via Date: 11/23/2014 4:58:43 PM To: [email protected] Subject: Re: [ACADIAN] Tourtière de Montréal recipe, -----Original Message----- From: Mona Andrée Right then. So, here's my traditional Tourtière de Montréal recipe, with love, from my kitchen to yours. :o) This will make either 3 regular 8" pies, or 1 deep dish pan of 4-5 pints. There are two ways of making this. You can either pre-cook the filling, or not. I like the second option best, but I'll give you the instructions for both. For the filling: 4 fist size potatoes, preferably Yukon gold. 6 medium size onions, finely diced 1 lb ground lean beef 1 lb ground veal 1 lb ground medium to lean pork (preferably from the shoulder cut) 1-3 tea spoon salt, depending on how much salt you want in your food. 1 tea spoon pepper 1 tea spoon dry mustard (do NOT use prepared mustard if you dont have dry mustard. Better skip it altogether.) 1/2 tea spoon savory 1/2 tea spoon nutmeg 1/4 tea spoon gound cloves Enough pie dough (made with wholewheat flour and lard, preferably) to make 3 regular pies, tops and bottoms. For the eggwash : 1 egg, beaten 1 table spoon of milk The night before: Peel and dice your potatoes in 1/4" cubes. Put into a bowl and cover with water. Refrigerate overnight. Peel and dice your onions finely, add to the meat with all the spices and herb, mix well (use your hands), put into a bowl and refrigerate overnight. On baking day: 1. Prepare your dough and roll out to thickness just shy of a 1/4 . Line your pie plates or your deep-dish, whichever you decide to use. Keep enough dough for the top layer. 2a. At this point, if you are pre-cooking the filling, put the meat mixture and the diced potatoes with their soaking water into a large saucepan, and top off with enough boiling water to bring the liquid level with the filling. Cook on medium heat just long enough for the meat to loose it's pink colour. Do not brown the meat. Then fill your pie plates or deep dish and proceed to number 5. of the instructions. 2b. If you are not pre-cooking the filling, strain the potatoes, but reserve the soaking water. 3. Fill your pie plates or your deep dish by alternating meat mixture with potatoes. Start with the meat mixture layer and top off with the meat mixture. In a pie plate, you'll thus have a layer of meat a layer of potatoes, and a top layer of meat. In the seep dish, work it so that both the bottom layer and the top layer are meat. 4. Mix the soaking water with enough fresh water to fill your pie plates or your deep dish flush level with the filling mixture. 5. Beat the egg and add the milk, whisking until fully mixed. No need to make it froth. 6. Moisten the edge of your pie with the egg mixture and cover pie with the top dough. 7. Press all around the edge to seal properly. 8. Next, make a little chimney in the middle of each pie by first cuttin a 1" hole into the top cover of the pie. 9. Into the chimney hole, insert a little tube you will make by rolling a 1" x 3" strip of aluminium foil aound your finger. 10. Seal the base of the little chimney to the pie with a little bumper roll of dough. 11. Eggwash the surface of the pie with the egg mixture. Use a kitchen brush for best results. It will turn your pies nice and glossy golden as they bake. Baking instructions: 1. For a pre-cooked filling deep-dish tourtière, bake 30 minutes at 400F, then 2 hours at 350F. - OR - 2. For a raw filled deep-dish tourtière, bake for 30 minutes at 400F, then 6 hours at 250F. Yields 10-12 portions, 3. If you are using regular 8" pies, you'll need to reduce cooking time to 15 minutes at 400F, then about 1 hour for pre-cooked filled pies, or about 3 hours at 250F for raw-filled pies, or until they are done. Each 8" pie yields 6 normal portions. Enjoy! Mona in Montréal . ------------------------------- To check our Archive http://archiver.rootsweb.com/th/index/acadian/ ------------------------------- To subscribe to the list, please send an email to [email protected] com with the word 'subscribe' without the quotes in the subject and the body of the message. You will receive a confirmation e-mail to try & stop machine" enrollment spam. Give it the "Name" you would like us to call you. ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

ok, love this recipe but here is my question.... what kind of Savory do you use.... there are two kinds.. a Summer Savory and one that is called just Savory... I have been told that the summer Savory is what the Acadians actually used .... how they found that out, I'll never know.. I have seen some pie makers almost come to blows with this question LOL Fran in cold Ma. On Sun, Nov 23, 2014 at 4:45 PM, Paul L LeBlanc via <[email protected]> wrote: > > -----Original Message----- > From: Mona Andrée > > > > > Right then. So, here's my traditional Tourtière de Montréal recipe, > with love, from my kitchen to yours. :o) > > This will make either 3 regular 8" pies, or 1 deep dish pan of 4-5 > pints. > > There are two ways of making this. You can either pre-cook the > filling, or not. I like the second option best, but I'll give you the > instructions for both. > > For the filling: > 4 fist size potatoes, preferably Yukon gold. > 6 medium size onions, finely diced > 1 lb ground lean beef > 1 lb ground veal > 1 lb ground medium to lean pork (preferably from the shoulder cut) > 1-3 tea spoon salt, depending on how much salt you want in your > food. > 1 tea spoon pepper > 1 tea spoon dry mustard (do NOT use prepared mustard if you dont > have dry mustard. Better skip it altogether.) > 1/2 tea spoon savory > 1/2 tea spoon nutmeg > 1/4 tea spoon gound cloves > > Enough pie dough (made with wholewheat flour and lard, preferably) > to make 3 regular pies, tops and bottoms. > > For the eggwash : > 1 egg, beaten > 1 table spoon of milk > > The night before: > > Peel and dice your potatoes in 1/4" cubes. Put into a bowl and > cover with water. Refrigerate overnight. > Peel and dice your onions finely, add to the meat with all the > spices and herb, mix well (use your hands), put into a bowl and > refrigerate overnight. > > On baking day: > > 1. Prepare your dough and roll out to thickness just shy of a > 1/4". Line your pie plates or your deep-dish, whichever you decide to > use. Keep enough dough for the top layer. > 2a. At this point, if you are pre-cooking the filling, put the > meat mixture and the diced potatoes with their soaking water into a > large saucepan, and top off with enough boiling water to bring the > liquid level with the filling. Cook on medium heat just long enough > for the meat to loose it's pink colour. Do not brown the meat. Then > fill your pie plates or deep dish and proceed to number 5. of the > instructions. > 2b. If you are not pre-cooking the filling, strain the potatoes, > but reserve the soaking water. > 3. Fill your pie plates or your deep dish by alternating meat > mixture with potatoes. Start with the meat mixture layer and top off > with the meat mixture. In a pie plate, you'll thus have a layer of > meat, a layer of potatoes, and a top layer of meat. In the seep dish, > work it so that both the bottom layer and the top layer are meat. > 4. Mix the soaking water with enough fresh water to fill your pie > plates or your deep dish flush level with the filling mixture. > 5. Beat the egg and add the milk, whisking until fully mixed. No > need to make it froth. > 6. Moisten the edge of your pie with the egg mixture and cover pie > with the top dough. > 7. Press all around the edge to seal properly. > 8. Next, make a little chimney in the middle of each pie by first > cuttin a 1" hole into the top cover of the pie. > 9. Into the chimney hole, insert a little tube you will make by > rolling a 1" x 3" strip of aluminium foil aound your finger. > 10. Seal the base of the little chimney to the pie with a little > bumper roll of dough. > 11. Eggwash the surface of the pie with the egg mixture. Use a > kitchen brush for best results. It will turn your pies nice and glossy > golden as they bake. > > Baking instructions: > > 1. For a pre-cooked filling deep-dish tourtière, bake 30 minutes > at 400F, then 2 hours at 350F. > - OR - > 2. For a raw filled deep-dish tourtière, bake for 30 minutes at > 400F, then 6 hours at 250F. > > Yields 10-12 portions, > > 3. If you are using regular 8" pies, you'll need to reduce cooking > time to 15 minutes at 400F, then about 1 hour for pre-cooked > filled pies, or about 3 hours at 250F for raw-filled pies, or until > they are done. > > Each 8" pie yields 6 normal portions. > > Enjoy! > > Mona in Montréal > > > > > . > ------------------------------- > To check our Archive > http://archiver.rootsweb.com/th/index/acadian/ > ------------------------------- > To subscribe to the list, please send an email to > [email protected] with the word 'subscribe' without the quotes > in the subject and the body of the message. You will receive a > confirmation e-mail to try & stop "machine" enrollment spam. Give it the > "Name" you would like us to call you. > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message >