Tourtière (meat pie) recipe скачать в хорошем качестве

Tourtière (meat pie) recipe

I have a website with my quilling videos all together on it as well as a photo gallery of quilling projects, some of these you may not have seen. http://yoyomax12.weebly.com/ This is MY version of this traditional recipe, there are many variations. The word tourtière may come from the French word "tourte" or passenger pigeon that was used to make the pies at one time. Passenger pigeons are now extinct, the following is from wikepedia: "The passenger pigeon (Ectopistes migratorius) or wild pigeon was a species of pigeon that was once common in North America. It lived in enormous migratory flocks - sometimes containing more than two billion birds - that could stretch one mile (1.6 km) wide and 300 miles (500 km) long across the sky, sometimes taking several hours to pass" A flock with 2 billion birds in it!! Can you imagine? How sad that they are all gone and that humans are responsible for it. 1lb ground pork or pork/beef combination 1 chopped onion 1/4 tsp allspice, cloves and nutmeg 1 tsp salt Ground pepper to taste. 1/2 cup water 1/4 cup potato flakes OR bread crumbs (some use uncooked grated potato) Fry meat and onions together a few minutes and then add water and spices. Simmer until most of the water is evaporated. Stir in potato flakes or crumbs and spread into a prepared uncooked pie shell. Cover with top pie crust. Brush top with a mixture of egg and milk (1 egg beaten with approx. 2 tbsp milk). Bake at 400F for 15 minutes and then 350F for about 30 more. Around here, it is traditionally served with tomato ketchup. My pastry video:    • Pie Crust Pastry Recipe   Music by Audionautix