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RECIPES
Tourtière
(Traditional Québécois meat pie …well as traditional as it can be, being pork-less!)

A large percentage of Québécois main courses include pig meat in some form or another. And some tourtières contain 100% pork meat. This recipe I have from my mom (who probably got it from her mom) contains a mix or veal, beef and pork. I have never tried it without pork, so this is highly experimental. Try substituting the ground pork with another meat (goat, lamb, or even an extra pound of beef) according to your preference, insha Allah. NOTE that pork is salty and has a high fat content; whatever substitute is used should either be similar in salt and fat content, or adjusted manually (add an extra bit of salt, etc.).

INGREDIENTS:

1 lb ground veal
1 lb {substitute here meat of your choice for the ground pork required in the traditional tourtiere}
1 lb ground beef (regular, not lean)
2-4 large onions, chopped
1 1/2 celery stalks, chopped
1/4 teaspoon allspice (Don't leave it out! It is said that the seasoning is what "makes" the tourtiere)
salt
pepper
garlic

3 unbaked double pie crusts (3 bottoms + 3 lids)

METHOD:
Work all the ingredients together with your hands. Fry in 1 tablespoon oil. Add 1/2 cup water. Simmer 1 hour. Cook 2 potatoes separately. Mash only until lumpy, and mix into cooked meat.
Divide filling and place into 3 unbaked pie crusts. Add pasty lids, flute edges, and cut a few short slits in the top (allows steam to escape). Bake at 425*F for 30 minutes.

YIELD: 3 pies.

SERVING:
In Québec, it is usually served with ketchup (essential, if you ask me), pickled beets and other pickles on the side.

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