---------- Recipe via Meal-Master (tm) v8.02
       Title: Tourti=8Are Maison                    French Canadian Meat P
  Categories: Pies/tarts
       Yield: 3 servings
       2 tb Vegetable oil
       1 lb Ground pork
       1 lb Ground veal
       1 lb Ground beef
       3 x  Cloves of garlic, minced
       3 x  Onions, minced
       2 c  Beef broth
     1/2 ts Dried sage
            Bay leaf
     1/4 ts Cinnamon
     1/4 ts Nutmeg
       1 ts Ground cloves
       2 tb Parsley flakes
       1 tb Powdered dry celery leaves
     1/2 ts Celery seeds
       2 oz Brandy
     1/2 c  Fresh breadcrumbs
       2 ts Salt
       1 ts Pepper
            Flaky pastry for 3 double-
            Crust 9-inch pies
       1 lg Egg, beaten
   COMMENTS:Bake in miniature size and use as an hors d'oeuvre, suggests 
   owner of this recipe, who uses muffin pans for his favorite dish for a
   December family reunion. To accompany the mini-tourti=8Ares, he likes
   home-made tomato-and-peach ketchup and dry red wine. TIP: Add a pinch 
   two more herbes and spices. Heat oil in a large, heavy frying pan and 
   ground pork, veal and beef, breaking up meat until crumbly. Add garlic 
   onions, and saut=82 until vegetables are soft. Add beef broth, sage, ba
   leaf, cinnamon, nutmeg, cloves, parsley flakes, dry celery leaves and
   celery seeds. Cover and simmer for 20 to 30 minutes. Add brandy and
   breadcrumbs. Blend in salt and pepper. Simmer briefly. Mixture should 
   moist. Cool. Preheat oven to 425'F.. Line 3 9-inch pie pans with 
   reserving an equal amount of the dough for top crusts. Fill each pan 
   meat mixture. Cover with pastry, cutting two slits in the center of 
   pie to permit steam to escape. Brush each pie with beaten egg. Bake
   tourti=8Ares for 10 minutes. Reduce heat to 350'F. and cook until crust
   golden-brown, about 25 minutes. Serve hot or cool completely, wrap and
   freeze. Makes 3 tourti=8Ares. From the MOTREAL GAZETTE, DECEMBER 5 1984.