My MIL's recipe was the one I inherited. It calls for ground pork, seasoning with cloves, enough potatoes to soak up all the fat and the crust ***must, must*** be made with lard. When my MIL died, I took over the task of making and freezing multiple pies until my husbands arteries cried "enough already!" My kids miss them.

I have eaten French meat pies for years up north and still love them. My sister makes a great one and I should get the recipe now that my mouth is watering:)

I'm French Canadian, born in Ottawa. Fond memories of meat pies at Christmas time in California, my mother would bake. People in California and my mid-western hubby think that meat pies are WEIRD! Thankfully, my brother in Idaho carries the tradition. These recipes on the forum sound great, so now that I'm retired, I'll give them a shot.

Mine were simple:
2lbs Lean ground beef
2lbs ground pork
2 onions ( finely chopped)
salt, pepper, poultry seasoning (to taste)
pre-made pie crusts (I got 3 pies from this, so 3 boxes)
9 inch pie tins (3)
Cook meat, onion and spices together for at least 2 hours, pour into a metal cullender to drain. Refrigerate overnight. Place bottom crust in tin, fill with meat, add top crust and pierce with fork so bottom will cook. Freeze. When it's time to bake (400 for about 50 min just brown crust) cover edges with foil. We always have Worcestershire as a condiment.
There are many recipe's for these pie, I'm sure the backs woods Habs used wild game and fish, what ever they had. I've seen them seasoned with cinnamon, sage, nutmeg...whatever. As my mother-in-law was making 60+ they didn't get too fancy, and as a result it's just the way we like them!
If you make this let me know how you liked it.
Jeff

Tortiere
 

Being from Canada, I make these every year. We have them on Christmas Eve. Do you eat Mincemeat tarts or pies also?



QUOTE=JeffAVEWS;600157]I married Irish, but my wife's grandmother's parents were from Quebec. When I married my wife 40+ years ago I was introduced to the custom of having a Christmas meat pie on Christmas morning. My Mother-in-Law would make 60 of them around Thanksgiving and freeze them. I made some this year and are they delicious! Any other Villagers enjoy this custom?[/QUOTE]

Tortiere

1 lb of ground pork
1/2 lb of ground beef
1 large onion, diced
1 clove of garlic, minced
1/2 cup water
1 1/2 teaspoons salt
1/2 teaspoon dried thyme, crushed
1/4 teaspoon sage
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 pinch marjoram
1 large potato, mashed


Cook meat first, then add in spices & mashed potato

Put into pie shell and cook for the length of time your pastry needs.

(It is really good to put brown gravey on it)

Enjoy