Tourtiere - Meat Pie

• Gluten free

• Meat

  • 2 lb Ground beef
  • 1 1/2 lb Ground pork, lean

• Produce

  • 1 cup Celery
  • 2 Cooking onions, large
  • 1 cup Parsley
  • 3 tsp Summery savory, dried

• Refrigerated

  • 1 Egg yolk, large

• Breakfast Foods

  • 2/3 cup Flake rolled oats, Large

• Baking & Spices

  • 1/4 tsp Nutmeg
  • 1 tsp Of ground cinnamon and cloves
  • 1 Salt and pepper

• Dairy

  • 3 tsp Milk

• Liquids

  • 1 1/2 cup Water, filtered

Found on perfectpiesandpastry.com

Description

Ingredients

• 2 lb. ground beef
• 1 ½ lb. ground pork – lean
• 2 large cooking onions
• 1 cup chopped celery
• 1 cup chopped parsley
• 1 ½ c filtered water
• 3 tsp dried summery savory
• 1 tsp each of ground cinnamon and cloves
• ¼ tsp nutmeg
• Salt and pepper
• 2/3 cup large flake rolled oats
• 1 large egg yolk
• 3 tsp. milk

Directions

• In a large saucepan with a heavy bottom, (at least 3 quarts/litres) cook, beef, pork, chopped onion, celery, parsley, water, and all of the spices and herbs – on medium heat, until the mixture comes to a boil and the meat is broken down and looks crumbly – this will take 15-20 minutes (the meat should not be pink).  Then let the mixture simmer on low heat until the liquid is gone – this will take 50 – 60 minutes TIP: keep checking to make sure your burner isn’t set to high and overcooks the mixture.
• Once cooked, stir in the oats and set aside to cool.  If you didn’t have time to make your pastry you can cover the mixture and put it in the refrigerator for 2-3 days.
• Bake in the bottom third of the oven at 400F for 35 to 45 minutes or until the crust is golden.  Let the pie stand for 5-10 minutes before serving.  It will be piping hot!  Each pie will serve 6 to 8 people.
• To freeze:  double wrap in aluminum foil and then place inside a zippered freezer bag to prevent freezer burn.