Growing up in a French Canadian home meant one thing for Christmas Eve...meat pie. It just wasn't Christmas Eve without it (Tourtière, as it is called), eggnog, and eventually, midnight Mass.
Slowly but surely, the pork pie tradition has been passed on to me. Ordinarily, as with most comfort food recipes, I would try and give it a healthy spin, but sometimes, you just have to keep it real.
Some like it with potatoes, some without. Some serve it with cranberry sauce...some with a simple salad. And some with a big glass of eggnog.
For all of my French Canadian family and friends, this is the recipe that was given to me, and one that has proven to be a keeper.
1 medium onion, chopped
2-2 1/4 pounds, lean ground beef
1 pound ground pork
2 medium potatoes, peeled and cut into small pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon cinnamon
1 1/2 teaspoon allspice
2 teaspoons ground cloves
1/4 teaspoon salt
2 frozen (Mrs. Smith's) deep dish pie shells (or similar)
2 (Pillsbury) flat pie crust (usually found in the dairy case)
Preheat the oven to 350.
Put the first 6 ingredients in a large pot over medium heat. Bring to a boil.
Reduce the heat and stir the ingredients occasionally until they are cooked. Remove the liquid to another container to use later.
Put the ingredients into a large mixer and process until the ingredients are well blended. They may also be mashed by hand, if a mixer is unavailable.
Add the cinnamon, allspice, cloves, and salt and process until the spices are well incorporated.
At this point, you may want to add some of the reserved cooking liquid. Add until the mixture is wet, but not soupy.
Divide the mixture to fill the two deep dish pie shells. Moisten the edges of the shell with water and add the flat crust, pressing on the edges, so the top adheres to the bottom.
Remove the excess crust and crimp with a fork.
Pierce the top in a few places to allow for steam to escape.
Bake at 350 for 30-45 minutes, or until the crust is golden brown and the center is heated through.
Makes 2 pies.
What's something in your ethnic background that you love to share during the holidays?