So the Christmas cooking has begun. I made meat pies (tortiere) this weekend and will be making some next weekend. This recipe is from Antigonish Nova Scotia where my father was born. It isn't traditional but is is damn good. The crust is wonderful. Now for you regulars you may remember my post about whether I should make this secret crust recipe public. Well I am going to post it on Christmas day as my gift to all of you SE'rs. I am even going to include a video to show you exactly how it is made. For now though here is the meat filling recipe.
About This Recipe
|Active time:||1 hour|
|Total time:||35 minutes|
|Special equipment:||Standard baking equipment|
3 lbs minced pork
2 lbs lean ground beef
salt and pepper to taste (add as it cooks)
3 or 4 chopped fried onions
flour and water to thicken up (about 1 cup of water and 1/3 cup flower
Italian Seasoning to taste (add as it cooks)
Brown meat in large pot add fried onions, salt, pepper, and Italian seasoning. Cook until meat is cooked through. Add water and flour to thicken. Add mixture to pie shells and cook in oven at 350 until crusts are golden brown.