[Sca-cooks] Favorite insides for hand held pies

[Patrick Levesque]

Well, I don't know about Micaylah's pocket tourtière, but if you have a
large baking dish, cover it with 1/2 an inch of dough, and then add chopped
meat of whatever variety you happen to have on hand - really, we're not too
fussy about our Tourtière - some even add in chopped potatoes, I'm rather
partial to this actually :-)

The spice list is about right (I've never seen the grains of paradise in a
tourtière before, but that's a rather neat idea), and why not throw in a few
laurel leaves with that?

Then let cover it with another 1/2 inch sheet of dough, and let it bake in
the oven for most of the day, the longer the better really...

Feeds an extended family of 40 rather well :-)) (or at least, it does for my
in-laws - heck, my extended family is about 15 people :-)))

Petru

And the spring day over here is anything but glorious, it's been pouring
down non-stop since yesterday :-(


On 13/05/06 14:41, "Sue Clemenger" <mooncat at in-tch.com> wrote:

> Spoon tease! Do you have any sort of recipe? Or is it just a
> by-the-seat-of-one's-pants recipe? What kind of dough or external bread-like
> substance do you use on the outside? They sound wonderful and very
> adaptable...mmmm....
> --Maire, who should really be outside in the garden on a glorious Spring day
> like today....
> 
> ----- Original Message -----
> From: "Micaylah" <dy018 at ncf.ca>
> To: "'Cooks within the SCA'" <sca-cooks at ansteorra.org>
> Sent: Saturday, May 13, 2006 11:40 AM
> Subject: RE: [Sca-cooks] Favorite insides for hand held pies
> 
> 
>>> Sharon asked:
>>> 
>>> I'd like to experiment with some varied  fillings, and was wondering
>>> what people's favorites are.
>>>   <<<
>> 
>> I've take an old Québec tourtiere recipe from the Outaouais Region and put
>> it into pasties. Tourtiere, in Québec, is a meat pie that certainly varies
>> with where you go. It seems to me that the more north you go in the
>> province, the more game you will find in their everyday Tourtiere. Mine
>> consists of only ground pork, GoP, Savoury, Cloves, Onion, and Thyme and I
>> cook the meat in either apple juice or a fruity wine. I suppose you could
> do
>> it with hard cider too, but I've never tried this as I don't really like
>> cider.
>> 
>> These go over really well for lunch, especially with the light and heavy
>> weapons folks.
>> 
>> Micaylah
>> 
>> 
>> _______________________________________________
>> Sca-cooks mailing list
>> Sca-cooks at ansteorra.org
>> http://www.ansteorra.org/mailman/listinfo/sca-cooks
> 
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks