[Sca-cooks] Favorite insides for hand held pies

[Sue Clemenger]

Low temp on the oven, I assume? <g>
Sorry about the bad weather your way...it really was delightful here today.
We can get some really nice days in May--everything has greened up, and it's
warm, but it's not hot yet.
I spent the evening out on the front porch with the lilacs blooming, and
some knitting....
--Maire

----- Original Message -----
From: "Patrick Levesque" <petruvoda at videotron.ca>
To: <sca-cooks at ansteorra.org>
Sent: Saturday, May 13, 2006 5:41 PM
Subject: Re: [Sca-cooks] Favorite insides for hand held pies


> 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 :-(