4 lbs ground pork and 2 lbs ground beef
1/2 cup sugar
2 medium onions chopped
1 tbsp parsley
1 teaspoon salt
1 tsp pepper
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1 tablespoon Worcestershire sauce
1 teaspoon thyme
1 teaspoon tarragon
1 teaspoon oregano
I tasted this tortierre for the first time at my book club dinner hosted by Mary Soucie. This is her mother’s recipe. Mary and her husband were very gracious and showed our friend Laurie and me how to make it one wonderful December afternoon. Thank you.
Place the meat in a large saucepan and pour enough water into the pan to just cover the meat. Cook until meat has lost the pink colour.
When the meat is cooked, drain off most of the water into a separate pan to save it for later use.
Drain off most of the water after that. Be sure to save the drained water for later.
Mix the chopped onions and the sugar with the meat.
Take about a cup of the drained water and add all the spices to it, mix well and pour onto the meat and stir together.
Pour the meat into pastry lined pie plates. Sprinkle about 1/2 cup of the drained water unto the meat and cover with more pastry. Bake at 350°F for about 35 to 40 minutes or until pie crust is nicely browned.