French Canadian Tourtieres
This recipe comes from my big sister. Each fall, we get together and make about 20 of these pies to use at Christmas, give as gifts or freeze for unexpected company. —Pat Menee, Carberry, Manitoba
Directions Coarsely chop the celery, carrots and onions; place in a food processor with garlic. Cover and process until finely chopped; set aside. In a stockpot or two Dutch ovens, cook vegetables,...
- Yield: 32 servings
- Cooking time: 40 Min
- Rating: 5/5
- Publisher: Tasteofhome.com
- 4 celery ribs
- 4 medium carrots
- 2 large onions
- 2 garlic cloves, peeled
- 4 pounds ground pork
- 2 pounds ground veal
- 2 pounds bulk pork sausage
- 1 can (14-1/2 ounces) chicken broth
- 1/2 cup minced fresh parsley
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon cayenne pepper
- 1 teaspoon ground mace
- 1 teaspoon ground cloves
- 1 cup dry bread crumbs
- Pastry for four double-crust pies (9 inches)
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