Meat Pie Recipe

As promised, here is the recipe to my sister in laws meat pies. I use pie shells instead of making my own crust. I'm not Martha Stewart! The Emeril's Original Essence is also below. You can store it with your spices and it will last for awhile. I really think you will enjoy this dish.




Tourtiere Quebecoise

1 pound of ground pork
1 pound of ground beef
1 1/2 tsp Emeril's Original Essence
1/4 tsp salt 
1/4 tsp ground black pepper
1/4 tsp ground cinnamon 
1/8 tsp ground cloves 
1 1/2 cups chopped yellow onion
1/3 cup chopped celery 
2 tablespoons finely chopped garlic 
1 tablespoon finely chopped fresh savory or 1 tsp dried savory
2 tablespoons all purpose flour 
2 cups reduced sodium chicken broth 
1 cup water 
1 bay leaf
2 tablespoons finely chopped fresh parsley 
Pastry for a double crust savory pie or store bought pastry for a double crust pie (deep dish)
1 large egg yolk, beaten with 
1 tablespoon milk 

In a large heavy saucepan over medium high heat, cook the pork and beef. While it is cooking add Essence, salt, pepper, cinnamon, and cloves and cook, stirring to break up any lumps, until the meat is well browned, about 6 min. Add the onion and celery and cook until vegetables are soft, about 4 min. Add the garlic and cook for 1 min. Add the savory and flour and cook, stirring for 2 minutes. 

Add the chicken broth, water and bay leaf and cook, stirring occasionally, for about 30 minutes, until almost all of the liquid has evaporated and the meat is tender and flavorful. Stir in the parsley. 
Taste and adjust the seasoning, if necessary.  Remove the bay leaf, which is bitter and non-edible.  Set the filling aside to cool to room temperature, then transfer to a medium mixing bowl and refrigerate, covered, until thoroughly chilled, about 2 hours or up to overnight. 

Spoon the chilled meat mixture into the piecrust. Lightly brush the edges of the pastry with some of the beaten egg yolk. 

Unfold the second pastry shell and gently transfer it to the top of the pie.  Trim any edges that hang over. Press to seal edges. 

Cut several small steam vents in the top of the pastry so that steam may escape while the pie is cooking. Refrigerate the pie up to 15 minutes before baking.  

Position rack on lowest rung of oven and preheat the oven to 425 degrees Fahrenheit. Cook for 15 minutes at 425 and then lower temperature to 350 degrees Fahrenheit and cook for 45 minutes.  



Emeril's Essence 

Ingredients 

2 1/2 tablespoons paprika 
2 tablespoons salt 
2 tablespoons garlic powder
1 tablespoons black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper 
1 tablespoon dried leaf oregano 
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in airtight jar or container