Recipe(tried): Tourtiere for June, Carolyn, Jackie and all! (2)

Here are my favorite Tourtiere Pies. The first one, I have made for the past 40 years and is a repost of mine. The second one is the one we had this year and was made by my son-in-law. Tourtiere is one of those recipes where everyone puts in their own touch. Both of these are really great!Enjoy! Judy

MADELEINE'S TOURTIERE

1 cup Water
2 pounds Minced Pork
1 pound Minced Veal
1 large Onion, finely chopped
Black pepper to taste
1/2 teaspoon Ground Cloves
Garlic to your taste (we like a lot)
1 small bunch parsley, finely chopped (optional)
Flour to thicken (some use instant potato flakes)

Put water in a large pot and bring to a boil. When boiling, add the pork and veal,(They can be fried if you want a dark pie but it isn't traditional, onion, garlic, pepper and parsley. Reduce heat and simmer, uncovered for at least an hour.

Mix in flour a little at a time to thicken the juices. Cook for an additional 10 minutes after each addition of flour. DO NOT ADD SALT WHILE COOKING.

Add salt when done. Cool and put into any favorite unbaked pieshell, covering pie with pastry as well.

Bake until the top is golden brown. (About 30 minutes)

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GEOFF'S TOURTIERE

1 1/2 Lb. ground Beef
1 1/2 lb. ground Pork
4 peeled Potatoes, grated & divided in half
about 1 teaspoon ground Savory
1 tsp. ground Cloves, divided (can be less but not more)
3 good size Garlic Cloves, minced (can be more but not less)
1 teaspoon salt
1/4 teaspoon fresh ground Pepper
Pie Pastry of your choice to make 2 covered pies

Put the Beef and the Pork each in its own bowl. Add half the grated potatoes to each bowl. Add the savory and 1/2 the ground cloves to the beef mixture and mix really well. Add the garlic, rest of ground cloves, salt and Pepper to the Pork mixture and mix really well. Cook both mixtures together with a little oil in a fry pan until no longer pink but not dry. When cooked, divide in half and put ito 2 unbaked pieshells. Cover with pastry as with any pie. Bake at 350F for 30 minutes. May be frozen and baked for another 30 minutes before eating. We serve it with Ketchup but salsa is also good.