Recipe by mauigirl
"This recipe is a Christmas tradition first given to me by my French-Canadian sister-in-law in the form of a lovely homemade pie. Her family has made dozens of these to share every year with friends and family during the holiday season for generations. In fact, earlier generations stored their newly made pies in the snow banks outside their Quebec homes for keeping through the winter. The tradition of gathering the family to share the assembly of dozens of pies still thrives to this day. Her little grandson could not pronounce the name so he renamed them Santa pies, and the tradition continues. Serve with cornichons or gherkins and grainy Dijon mustard."
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lean ground pork
2 1/2 cups
ground dry bread crumbs, or more as needed
pastries for double-crust pies
I am the submitter of this recipe. I need to make clear that this is nothing like a pot pie. It is more like a pork "meat loaf" in a double crust. I also want to point out that the magazine published rendition of this recipe has been changed by the editors of Allrecipe magazine and you may notice that this online version (original recipe) ONLY calls for allspice as a seasoning spice. Enjoy!
We made the magazine version of this. Other than it being to salty for my taste it was really good. My husband said it reminded him of the ones his grandmother used to make. We will try it again with out so much salt.
This was fantastic!!! I am French-Canadian and it is a tradition to serve this on New Year's Eve where I an from in way upstate NY. Wonderful recipe, I made my own crusts and it made the pie that much better. I didn't really change anything. It was great the way it was written. I have been chasing this recipe for years...and found it in the Dec/Jan 2014-15 issue.
* Percent Daily Values are based on a 2,000 calorie diet.
Terri's Tourtiers (French-Canadian Santa Pies)
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 281
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