The Ness’ get together on New Years day. It’s something we’ve always done and we’ve always had meat pies or Tourtière – but the kind from Manitoba, not Québec.
We thought we lost the recipe card this year so after lots of looking around I decided to post the recipe online – just in case.
- 1/2 lb ground beef (medium)
- 1/2 lb ground pork
- 1 small onion
- 1/2 tsp salt (may omit if using beef stock instead of water)
- 1/4 tsp black pepper
- 1/4 tsp powdered cloves
- 1/2 tsp cinnamon
- 1/2 tsp savory
- 1/2 cup of water or beef stock
- 2 tbsp olive oil
- Dice the onions and fry with the olive oil until translucent or slightly brown
- Add beef and pork - brown meat
- Once meat is browned add spices - tweak amounts with experience - and your choice of water - which is traditional - or beef stock
- Simmer for 20 minutes or until most of the moisture is reduced - careful if using a cast iron pan as they will continue to cook off the moisture. Do not cook until dry.
- Cool mixture and set aside.
- Follow the instructions on the back of the tenderflake box to make pie crust.
- Roll out the base of a pie shell and place over a 9" pie plate
- Fill with cooled meat mixture.
- Roll out top of pie shell, pinch sides and cut a cross in the middle to exhaust moisture while cooking.
- Optional - egg wash top of pie for better golden colour
- Bake @ 400F for about 30 minutes or until golden brown.
Don't try and use lean ground meats! You need some fat in this recipe - try using bacon to add more fat. Also we experiment with adding more vegetables like celery, onions and carrots to add more sugars and better texture.