The food section of the Montreal paper had an interesting article on the origins of the Tortiere dated back to about 400 years ago. About a dozen chefs working in some the best hotels/restaurants in Montreal shared their recipe of choice.
Pastry for 2 double crust pies.
1/2 pd lean minced pork
1/2 pd minced veal
1 garlic clove finely chopped
1 small onion finely chopped
1/2 tsp. salt
1/2 tsp dried savoury
1/4 tsp ground cloves
1/2 tsp. celery pepper
Dry bread crumb (optional)
1/2 cup homemade stock or bought chicken stock.
Using a med. heavy saucepan combine pork & veal, and all the above ingredients except the breadcrums.
Bring this mixture to a boil, then cover and simmer on low for 20 min.
If mixture appears to moist add 1/4 - 1/2 cup bread crumbd.
Divide mixture into 2 pastry shells. Top with the pastry and cut slits to vent out steam. Crimp all the edges to seal the mxture in.
Bake preheated oven at 425* for 15 min. Lower heat to 375* and bake another 25-30 minutes until crust is brown and crisp.
Serve hot with the traditional pickled beets on the side.
Mashed potatos and some brussel sprouts and you havea tasty colourful meal.
My family likea tomato chow-chow or ketsup with it. I prefer HP sauce. These pies freeze well. Enjoy.