Recipe Talk

I sampled a Philipino meat pie? I'm not sure if you would classify it as pie, but, it was a sort of pastry filled with beef. It had a hint of sweetness to it. I have no idea what it is called. Any suggestions?...

Meat pies, or tortieres as they call them.

It's always been a Christmas tradition in my ...

It's a philipino dish.

Tortiere

Categories: Meats Holiday

Yield: 8 servings

2 1/2 c Flour
2 ts Baking powder
1 ts Salt
1/2 lb Shortening
1 lb Pork; lean ground
1 Onion; finely chopped
1/2 ts Salt
1/4 ts Pepper
1/2 ts Thyme
1 Celery stalk; minced
2 1/2 c Consomme
1/2 ts Sage
1/2 ts Thyme
1/2 c Hot water
2 ts Lemon juice
1 Egg; well beaten
1/2 ts Sage
1/2 ts Dry mustard
1/2 ts Cloves
1 Potato; boiled & mashed
1/4 c Butter
1/2 c Flour
1 tb Parsley
1 c Mushrooms; chopped

CRUST FILLING HERB SAUCE For Crust: Combine flour, baking powder and salt in large mixing bowl. Measure in 2/3 cup cold shortening and cut into flour till mealy. Completely dissolve remaining 1/2 cup shortening in hot water (heat as necessary to dissolve). Cool. Add lemon juice and egg to water-shortening mixture. Mix liquid into flour mixture till dough leaves the sides of the bowl. Turn out onto lightly floured board and knead for about 1 minutes or till all flour is blended. Wrap in waxed paper, refrigerate for 1 to 12 hours. Roll out 2/3 of the dough and line a casserole dish. Reserve 1/3 for top crust. For Filling: Simmer meat and 1/2 cup water for 45 minutes. Add onion and seasonings and simmer for 15 minutes. Mix in mashed potatoes and cool. Place in bottom crust, top with remaining dough and slit crust. Bake at 400F for 30 minutes. For sauce: Simmer all ingredients except for flour, parsley and mushrooms for 1 hour. Add to sauce and stir till thickened, then add parsley and mushrooms Simmer for 10 minutes. Serve with tortiere.

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Jean chretien's tortiere

Categories: Pork

Yield: 6 servings

1 lb Pork - ground
1 Onion - minced
1 ts Poultry seasoning
1 Tomato - small, cooked and
Mashed
Salt and pepper
Pastry for 1 double-crust
Pie

Contributed to the echo by: Fred Towner Originally from: Calgary Sun - Monday, June 18, 1990 Jean Chretien's Tortiere Combine all ingredients except potato and cover with water. Simmer for 1-1/2 hours. Drain, reserving the liquid. Add mashed potato to meat. Pour into uncooked pie shell. Sprinkle a bit of the liquid over the mixture. Cover with pie crust and crimp edges. Cook at 350F for 1/2 hour or until crust is golden. Bon appetit! Servings: 6