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Meat Pie (Tourtiere)

Reviewed: Dec. 8, 2010
I love this recipe! I have grown up on meat pie during Christmas (baked 2 different ways by each of my Memere's) but this is one of the closest recipes I've had to either of them. I do have a couple of recommendations to people who are doing this for the first time. Peal /boil/mash your potato separately and keep to the side. Also, sauteing the onion a little bit before you add the meat helps. I only use about 1/4C of water and it is usually more than enough. Once the water has boiled off, I add the potato and the spices (I use only 1/2tsp cinnamon and 1/2tsp Clove). Like others, I leave out the egg and paprika, but that is because that's how my grandmothers did it. Merry Christmas!
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