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Friday Night Recipe Dump: Tourtiere ~ Meat Pie
4 years ago


Why this recipe works:

This French Canadian meat pie is a Christmas tradition for feeding a crowd. After settling on ground pork for our pie filling, we had to fix the dry, pebbly texture that resulted from cooking the meat twice—once in the skillet and once in the oven. Adding shredded potato to the meat moistened… read more

4 years ago

Serves 8

Plan ahead: Both the pie dough and the filling need to chill for an hour or more before the pie can be assembled and baked. If time is short, use store-bought dough. Shred the potatoes on the large holes of a box grater just before cooking. Don’t soak the shreds in water or their starch will wash away and the filling won’t thicken properly. To cool the filling quickly, chill it in a large baking dish. Eat the pie when it’s just slightly warm.

  • Salt and pepper
  • 3/4 teaspoon baking soda
  • 2 tablespoons water
  • 2 pounds ground pork
  • 2 tablespoons unsalted butter
  • 2 onions, chopped fine
  • 3 garlic cloves, minced
  • 1 teaspoon minced fresh thyme
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch ground cloves
  • 3 cups chicken broth
  • 12 ounces russet potatoes, peeled and shredded
  • 1/2 cup sour cream, chilled
  • 1 large egg, lightly beaten
  • 2 1/2 cups (12 1/2 ounces) all-purpose flour
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
  • 1 large egg yolk lightly beaten with 2 tablespoons water
  1. 1. FOR THE FILLING: Dissolve 1¼ teaspoons salt and baking soda in water in medium bowl. Add pork and knead with your hands until thoroughly combined. Set aside until needed, at least 20 minutes.

    2. Meanwhile, melt butter in Dutch oven over medium-high heat. Add onions and ¼ teaspoon salt and cook, stirring occasionally, until browned, 7 to 9 minutes. Add garlic, thyme, allspice, cinnamon, nutmeg, cloves, and 1 teaspoon pepper and cook until fragrant, about 1 minute. Add broth and potatoes, scraping up any browned bits, and bring to boil. Reduce heat to medium and simmer, stirring often, until potatoes are tender and rubber spatula leaves trail when dragged across bottom of pot, 15 to 20 minutes.

    3. Add pork to pot, breaking up pieces with spoon, and cook until no longer pink, about 10 minutes. Transfer filling to 13 by 9-inch baking dish and refrigerate, uncovered, stirring occasionally, until completely cool, about 1 hour. (Cooled filling can be refrigerated, covered, for up to 24 hours before assembling pie.)

4 years ago

4. FOR THE CRUST: Combine sour cream and egg in bowl. Process flour and salt in food processor until combined, about 3 seconds. Add butter and pulse until only pea-size pieces remain, about 10 pulses. Add half of sour cream mixture and pulse until combined, about 5 pulses. Add remaining sour cream mixture and pulse until dough begins to form, about 10 pulses.

5. Transfer mixture to lightly floured counter and knead briefly until dough comes together. Divide dough in half and form each half into 6-inch disk. Wrap disks tightly in plastic wrap and refrigerate for 1 hour. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling.

6. Adjust oven rack to lowest position and heat oven to 450 degrees. Roll 1 disk of dough into 12‑inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9‑inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. Wrap dough-lined pie plate loosely in plastic and refrigerate until dough is firm, about 30 minutes. Trim overhang to ½ inch beyond lip of pie plate.

7. Pour filling into dough-lined pie plate. Roll other disk of dough into 12‑inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto filling. Trim overhang to ½ inch beyond lip of pie plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie plate using your fingers. (If dough gets too soft to work with, refrigerate pie for 10 minutes, then continue.)

8. Cut four 1-inch slits in top of dough. Brush surface with egg wash. Bake until edges are light brown, about 15 minutes. Reduce oven temperature to 375 degrees and continue to bake until crust is deep golden brown and liquid bubbles up through vents, 15 to 20 minutes longer. Let pie cool on wire rack for 2 hours before serving.

TO MAKE AHEAD: Wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling. Assembled pie (without egg wash) can be refrigerated for up to 24 hours before brushing with egg wash and baking.

~ Cook's Country

4 years ago

You can skip the dough recipe and buy Pillsbury Prepared Pie Crusts (2) in a package....really easy and very good.

Mock Mashed Potatoes: Steamed Cauliflower
4 years ago

Buy a head of cauliflower and trim and cut into "steamable" pieces.   Steam on the stove in a large steamer basket.  


Once it becomes soft treat it just like you are going to mash potatoes....add warm milk, butter, salt and pepper and mash.   You will like this if you like cauliflower.

Thanksgiving or Anytime : Bacon Appetizer
4 years ago

4 years ago


  • 1 sleeve country club-style crackers
  • 3/4 cup grated Parmesan
  • 1 pound thinly sliced bacon

Preheat the oven to 250 degrees F.

Lay the crackers face up on a large rack over a baking sheet (or broiler pan). Scoop about 1 teaspoon of the grated Parmesan onto each cracker. Cut the package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn't fall off, wrap each cheese covered cracker with one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker, but not be pulled too taut. Place the bacon-wrapped crackers onto the rack. Place the baking sheet in the oven for about 2 hours. Serve immediately or at room temperature!


Cook's Note: Can also use brown sugar or blue cheese instead of Parmesan!

Food Network

4 years ago

Diane, thank you so much and they both look like a perfect meal.  I can see that adding the potatoes would moisten the meat.  This does look so good.  My Mom used to make what is called Pasties (now do not take that wrong folks).  It is a dish that my Great-Grandmother made.  Here is the recipe:

British Meat Pies   


Yield:  6 Cornish meat pasties, serving 6 as a light lunch



For the Short-crust Pastry:

2 1/4 cups all-purpose flour

2 teaspoons confectioners' sugar

1 teaspoon salt

3 ounces cold, unsalted butter, cut into pieces

4 ounces lard or vegetable shortening, cut into pieces

1 egg yolk

6 tablespoons cold water

For the Filling:

10 ounces chuck steak, trimmed and cut into scant 1/4-inch dice

1 small onion, very finely chopped

1 medium carrot, cut into 1/4-inch dice

1 small Idaho potato, cut into 1/4-inch dice

1 1/2 teaspoons salt

3/4 teaspoon freshly ground black pepper

1 egg, lightly beaten


For the pastry:

Sift the flour, confectioners' sugar, and salt into a mixing bowl and add the butter and lard. Using your fingers, 2 knives, or a pastry blender, cut the butter and lard into the dry ingredients until mixture resembles fine crumbs. In a small bowl, whisk the egg yolk and water together and add to the flour mixture. Mix quickly, but thoroughly, until mixture just comes together to form a dough. Knead briefly until pastry is smooth with no cracks; the trick to making this delicate pastry easy to work with is kneading it just enough so that it can be rolled out and manipulated without breaking but yet retains its lovely crumbly texture. Press into a flattened disk shape and wrap in plastic. Refrigerate for at least 30 minutes and up to overnight before proceeding.


Remove the pastry from the refrigerator and unwrap. Allow to soften slightly, then place on a lightly floured work surface and roll the pastry to a thickness of 1/4-inch. Using a small plate or saucer as a guide, cut out 6 (6-inch) rounds. (Scraps may be combined and reformed if you cannot get 6 rounds out of the first batch.) Stack the pastry rounds onto pieces of plastic wrap or parchment paper (with pieces between each round to keep them from sticking together) and refrigerate while you prepare the filling.


For the filling:

Preheat the oven to 400 degrees F.


Remove the pastry circles from the refrigerator. In a mixing bowl, combine the meat, onion, carrot, potato, salt and pepper and mix until thoroughly combined. Place the pastry circles on a clean work surface and place about 1/2 cup of the filling in the center of 1 side of the pastry. Using the beaten egg, brush the edges of the pastry and then bring the unfilled side over the filled side so that edges meet. Press edges together to seal and then crimp using your fingers or a fork. Repeat with the remaining turnovers and then transfer to a baking sheet. Brush the tops of the turnovers with the remaining egg and then cut several slits into the top of each pastry. Bake for 20 minutes, or until pastry is golden brown around the edges. Reduce the heat to 350 degrees F and continue to bake until the pasties are golden brown. Remove from the oven and allow to cool for 10 to 15 minutes before serving.


*Chef's Note: If you find that the pastry breaks when you try to roll it out, simply gather it together and add a bit more water and knead lightly so that it comes together in a smooth ball. Allow to rest briefly then try again. This pastry is delicate but worth the extra effort.

4 years ago

The Brits call them "past-ties."    Thank you very much for adding this recipe.   While in England, I've eaten these and they are delicious.    I'm not the greatest with pastry, Linda, but I've had enough success from time to time to re-enter the test LOL!  


Where's Ray?   

4 years ago

The bacon appetizer recipe is very easy and your grandsons will have fun helping you make these.    I also have a recipe using whole wheat bread instead of the crackers and a can of mushroom soup.   Remind me and I'll put up this old tried and true quick appetizer when you need something in a hurry!

4 years ago

Oh, now Bacon Appetizers are perfectly sensational; I love bacon so anything bacon is good.  Another one is simple, take 1/2 strip of bacon and wrap it around a large stuffed Spanish olive (no pit, stuffed),secure with a toothpick and then place on cookie sheet or I prefer jelly roll pan with parchment paper under them and place under broiler until bacon is cooked.  Drain on paper towel and serve warm.  You can do this with a water chestnut, too.  

Diane, have to make these for certain.

4 years ago

Yay!  I'm so happy to see the recipes, Diane & Linda.   It's something I look forward to every week.   Anyone who thinks that British cooking is terrible hasn't been to England.   Every country has their fair share of terrible restaurants & cooks, but there are a lot of really great dishes in the British Isles.   I love pasties & meat pies.   There's one I've heard of that I can't remember the name of for the life of me that I saw some time ago on BBCAmerica, but it is a pastie that has a savory filling on one side and a sweet one on the other.  Maybe Ray can help me out.

Linda, bacon wrapped around figs or dates are very good, also.  I put an almond inside the dates.  I'll have to try the olives.

4 years ago

Okay, Ray, we need you to help us out here.  Hope you are reading this thread or see your name mentioned as it is time for our Resident Brit to help us out, got that sir?  LOL  

Also, you have to have some recipes or your wife does that you could share as this is our time to relax and enjoy food, our favorite pasttime.  LOL

So help us please, Ray and especially if you can help Sandy with the name of the dish she is trying to tell us about.

Figs, dates, love them both so will try this, too.  I have stuffed dates and figs with cream cheese, too (try strawberry in them sometime (strawberry flavored cream cheese.  Just take a couple of fresh strawberries and crush them and add to the cream cheese and stuff the dates and figs.  Good on bagels, as well.

Okay, there is another one.  Anyone have a recipe for bagels that they like?  I want to start making them.  I am talking about New York stype bagels as they are the best.  Okay Sandy, this is you turn as aren't you from New York and hey, upstate counts as New York.  LOL

This post was modified from its original form on 08 Nov, 16:28
4 years ago

Yes, I am a Yankee from Buffalo.  Been to NYC many times, too.   I haven't made bagels in ages, but I'll see what I can do.  They have to be boiled first before being baked.  mmmm  bagels, cream cheese & lox with a slice of tomato & onion.  Boy, you got me hungry just thinking about it.

4 years ago

Eagerly waiting Sandy.  I did know they were boiled first. There were some people that had a bagel bakery in Spokane (Jewish couple) and you could watch them make them from the counter.  They made various different cream cheese combos for the, too like a raisin one, veggie one, etc.  I think there were about 12 different combinations of cream cheese.  I did know about the lox, lax, too but never have tried it.  Will have to do that.  

Diane, do you like bagels?  

New York-Style Bagels
4 years ago

Caption: Formed by making dough balls and punching a hole in the middle then forming, to avoid a seam. Egg wash prior to topping gives a golden sheen.

makes:   8


1 1/2 cup warm water (110 to 115 degrees F)
1 tablespoon dry active yeast
1 tablespoon sugar
1 tablespoon vegetable oil
2 teaspoons (barley) malt syrup*
2 teaspoons kosher salt
4 1/2 cups unbleached bread flour (more if needed)

***Kettle Water***
6 quarts water
2 tablespoons (barley) malt syrup or powder*
1 teaspoon kosher salt

***Toppings (optional)***
sesame seeds
poppy seeds
minced fresh garlic
minced fresh onion
caraway seeds
kosher salt

corn meal for sprinkling baking sheets (optional)


In a large mixing bowl, stir together water, yeast, and sugar. Let stand for 5 minutes.

With a wooden spoon, stir in oil, malt and one cup of the flour. Add salt, then enough of remaining flour to make a stiff dough.

On a lightly floured surface, knead for 10 to 12 minutes. Cover with a floured dish towel and allow dough to rest on a board for about 15 minutes.

Divide dough into 8 sections and form each section into 10-inch long strips. Roll the ends together to seal and make a ring. Place on a lightly floured surface, cover, and let bagels rest 15 to 20 minutes, rising about halfway and becoming slightly puffy.

Meanwhile, fill a large cooking pot or Dutch oven three quarters full with water. Add the malt syrup and salt.

Bring water to a boil. Preheat oven to 450 degrees F. Line two large baking sheets with baking parchment and, if desired, sprinkle generously with corn meal. Set aside.

Line two other baking sheets with a kitchen towel, set near your stove. Reduce boiling water to a simmer and cook 2 bagels at a time (do not crowd the pot). Simmer bagels for about 45 seconds on one side, then turn and cook other side for another 45 seconds and then drain bagels on the towel-lined baking sheet.

Carefully place bagels on the parchment-lined baking sheets.  Bake bagels plain or sprinkle with a topping of your choice. Place in the hot oven, immediately reduce heat to 425 degrees F, and bake about 17 to 25 minutes. When almost baked, turn bagels over (a pair of tongs do the job easily). If you have a baking stone, finish bagels on the stone directly. Transfer bagels to wire rack to cool.

307 calories, 2 grams fat, 61 grams carbohydrates, 8 grams protein per serving.


These freeze well, which helps to retain a just-baked taste, if they aren't all eaten on the first day. To freeze, slice cooled bagels first, place a small strip of plastic between the bagel halves and place in a plastic self-sealing freezer bag. When you're ready for a bagel, they'll come apart easily, ready to pop into the toaster/oven and enjoy.

* Honey or molasses can be substituted. Malt syrup or powder can be bought on or places that sell beer making supplies such as

This post was modified from its original form on 09 Nov, 8:59
4 years ago

---Egg wash prior to topping will give a golden sheen: 1 egg white mixed with 1 teaspoon water

---Make dough balls instead of ropes and punch a hole in the middle when forming to avoid a seam.

4 years ago

I love bagels especially love bialys...did I spell that right?    However, I am definitely a fan of bagels.   Never tried to make them....but, Sandy, the egg wash mixture is always a winner for the finishing touch, isn't it?   


I've just finished putting on a large pot of homemade chili perking away in the kitchen.    I also made a pot of jasmine rice, steaming now and ready, to put the chili on.    I have such a great recipe for chili.   We added one jalopeno seeded and removed the rib pepper which will kick it up a notch.   It's chilly here in Old Town today but the sun is shining and it's a perfect day to sightsee in DC, Linda.   Your family must be having a great day on their educational weekend tour of my city and DC.   


Cooking, recipes, ideas, family members, always brings people together.   We may not always agree on politics and probably never will but food is the catalyst that binds us in many ways.    I so love recipes from state to state and country to country.    I have a cookbook half finished on my recipe book software.  I beat myself up once a month because it's nowhere near finished.   Perhaps I know when it is finished I've lost a project that I could always go to....when it's project to whine about.

4 years ago

Here's a little tidbit for us to chew on....Veal.    It's my absolute favorite.   However, to get really good veal that melts in your mouth you have to pay a gazillion dollars per pound for it.    I've purchased the scallopine cut of veal at the commissary...very chewy....little flavor.    I work above an Italian specialty store...can you believe that?   Everyday I'm down there poking around for me or my boss trying to figure out something to prepare either for him or myself.   I've purchased veal there many times throughout the years and asked about their veal source.    Ever gone to a very nice restaurant and ordered veal chops or the scallopini very thin strips and had them melt in your mouth?    That's the difference in purchasing the right kind of veal as opposed to the grocery store veal that very often disappoints in quality.    Veal has to come from a reputable source I've discovered for it to be what you are looking for.   Unfortunately, the price is very high when it is a high quality.    It's worth the money but it's the kind of money you can't justify on a regular basis.  


I remember going downstairs and ordering six veal chops for a dinner party and once wrapped and the price tag slapped on it came to over $100.00 for six veal chops.    My guests loved them.    I loved them.    It's not something I do very often.   The key is you have to know how to cook those chops because you've just invested $100.00 in them!   That can make a "cook" nervous LOL!!   I rely on the restaurant method of cooking them on top of the stove first in a scalding, almost smoking hot skillet, turning them and then placing them in a 425 degree oven for 5 to 7 minutes.    Take them out and let them rest for 5 to 10 minutes while you make the sauce from the drippings....finishing with a pad of butter to glisten the sauce.    This method never fails.   It works for filet mignon....same method.


I've also served homemade meatloaf at one of these dinner parties with all the trimmings and quite frankly my guests loved them just as much as the veal chops.    Gives one pause.....

4 years ago

How times have changed. When Pete was growing up, his family had very little money.  One of the inexpensive things his mom got at the butcher's were mock chicken legs.  They were made with veal.  Less expensive than the real thing.  I imagine that it wasn't high quality given it was ground veal on a stick, but, none the less, chicken used to be eaten as a special dinner on Sundays.  It was expensive to raise compared to other animals.

4 years ago

Taking a break from posting Hillary Clinton; why I said I would do it I have no clue other than I hope people will read through this and the final one I will put up about her and see that she is not to be elected.

So came to my favorite spot and sure enough, there was the bagel recipe and thank you so much Sandy.  I can't wait to make them.

As for veal, when I was growing up our local meat market was also owned by a family that raised beef.  Therefore they were a great source for veal, too.  We would have veal at least twice a month; it was no as expensive and it was wonderfu, high end veal, Diane.  Grain fed, young and tender.  I remember Mom saying that it was a little more per pound than beef, but not out of line as we were not highly wealthy people.  I think that one of the secrets and hope this does not upset people, is that there is a certain age that is just right and so often what we find in the supermarket, if you can, is veal that is from an animal that is just a little too old; Ralph and his father had told mom that to have perfect veal there is a certain age (in months) when you need to slaughter and butcher.  All I know is that it was always so tender and good.

I could not fix it now as my daughter is one that feels that it is so wrong to kill such young calves.  I guess I just never thought about it, it was just something Mom would prepare and it had a wonderful taste.

Brooklyn Bialy Recipe (Bialystok Kucken)
4 years ago

This was a recipe that originated in Bailystok Poland and brought to New York by Eastern European Immigrants. These were once well known in New York delicatessens ( mainly in Manhattan’s Lower East Side) and a favorite of the Jewish community. It’s not really known outside of New York because of its short self life which does not lend itself being shipped all over the country. These are similar to a bagel but there is no hole in the middle just a depression which is filled with onion, garlic or poppy seeds. It can be likened to the onion pletzel. Can also be made in different sizes from 3-4 inches to the size of a small pizza.


Servings: 8

4 years ago

---Cover two baking sheets with parchment paper and sprinkle lightly with cornmeal. Prepare Onion Topping:.

---In a small bowl, combine vegetable or olive oil, poppy seeds, onions, and salt; set aside, set aside.

---In a large bowl, combine 1/2 cup water, yeast, and sugar; let stand 10 minutes or until foamy.

---Add remaining 1 1/2 cups water, salt, bread flour, and all-purpose flour.

---Knead by hand or with dough hook of mixer for 8 minutes until smooth (the dough will be soft).

---Add flour if you think the dough is too moist , a tablespoon at a time.

---If the dough is looking dry, add warm water, a tablespoons at a time.

---Form dough into a ball and place in a lightly oiled bowl, turning to oil all sides. Cover with plastic wrap and let rise 1 1/2 hours or until tripled in bulk. Punch dough down in bowl, turn it over, cover with plastic wrap, and let rise another 45 minutes or until doubled in bulk.

---On a floured board or counter, punch dough down and roll into a log.

---With a sharp knife, cut log into 8 rounds. Lay dough rounds flat on a lightly floured board, cover with a towel, and let them rest 10 minutes.

---Gently pat each dough round into circles (a little higher in the middle than at the edge), each about 3 to 4 inches in diameter. Place bialys on prepared baking sheets, cover with plastic wrap, and let rise an additional 30 minutes or until increased by about half in bulk (don’t let them over-rise).

---Make an indention in the center of each bialy with two fingers of each hand, pressing from the center outward, leaving a 1-inch rim.

---Place approximately 1 teaspoon of Onion Topping in the hole of each bialy.

---Dust lightly with flour, cover with plastic wrap, and let rise 15 minutes.

---Preheat oven to 425 degrees F.

---Bake on upper and lower shelves of the oven for 6 to 7 minutes, then switch pans and reverse positions of pans (front to back), and bake another 5 to 6 minutes until bialys are lightly browned.

---NOTE: These are soft rolls, and it is important not to bake them too long or they will be very dry.

---Remove from oven and let cool on wire racks.

---After cooling, immediately place in a plastic bag (this will allow the exterior to soften slightly).

---NOTE: These rolls are best eaten fresh, preferably lightly toasted and smeared with cream cheese. For longer storage, keep in the freezer.

---Makes 8 bialys.

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