Pere Beaudry's Tourtiere
By
Jo Zimny
@EmilyJo
1
My father baked this simple and delicious pie every Christmas Eve. We used to serve gravy, mashed potatoes and cranberries on the side. This one is a winner. You will need 2-9 inch pie crusts for this pie.
Thanks Dad!
Thanks Dad!
Blue Ribbon Recipe
We second that; this recipe is a real winner. It's a Blue Ribbon winner, in fact! Hearty and satisfying, this one ranks pretty darn high in the world of comfort foods. Mash a few potatoes, toss a salad, and you have one soul-warming meal.
Ingredients
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1/2 Tbspolive oil
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1 mediumonion chopped
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1 lbground beef, moose or veal
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1/2 lblean ground pork
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1 clovegarlic chopped fine
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1/4 tspdried thyme or oregano
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1/2 tspsalt
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1/4 cwater
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1 tspflour
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1/8 ccream
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29 inch pie crusts
How to Make Pere Beaudry's Tourtiere
- Preheat oven to 450'F
- In a skillet, cook the onion, garlic and spices on medium low heat in the olive oil. When the onion is transparent, add the meat. Let simmer stirring occasionally until meat is cooked through.
- Make a gravy by adding the flour to the water. Stir well and add to the cooking meat to thicken the mixture. The gravy inside the pie helps keep it nice and moist.
- Put the bottom crust in the pie pan and add the cooked meat. Put the top crust on and brush with the cream.
- Bake in the 450'F oven for 10 minutes, then turn down to 350'F and bake for 20 minutes until golden on the top. Enjoy!
