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LOCATION: Recipes >> Entrée Pies >> Tourtiere 14

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Traditional Tourtiere
Yield: 10 Servings

4-1/2 lb duck, boned and diced
3 lb chicken, boned and diced
3 lb hare, boned and diced
1/2 lb veal, diced
1/2 lb beef, diced
1/2 lb lean pork, diced
1/4 lb salt pork, chopped
3 small onions, chopped
2-1/2 tsp salt
1/8 tsp pepper
1/8 tsp cinnamon
1/8 tsp cloves
pinch of nutmeg
Pastry for double crust
3 lbs potatoes, peeled and diced
2 cups boiling water

The night before, combine the first 13 ingredients in a large bowl.
Cover and let rest overnight in the refrigerator. The next day,
prepare potatoes and then prepare pastry. Preheat oven to 450
degrees F. Use 2/3 of pastry to line the bottom (not the sides) of
a 4 to 4-1/2 quart coverable pot. Add potatoes to the meat mixture.
Pour mixture into pastry lined pot. Add boiling water. Roll remaining
1/3 pastry and cover mixture. Make slits to allow steam to escape.
Bake, uncovered, until top is golden brown, about 20-25 minutes.
Cover, reduce oven to 300 degree F, and continue baking for another
5 hours, until meats are tender. Uncover and let rest about 5
minutes. Serve hot.

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