[Sca-cooks] Favorite insides for hand held pies

[Sue Clemenger]

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
>
>
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