Maple leaf meat pies: pork and veal, or salmon - recipes

Sunset, Jan, 1988

Maple leaf meat pies: pork and veal, or salmon

A French-Canadian meat pie called tourtiere has become traditional New Year's Day fare for family and friends of Cathleen Smith, of San Mateo, California.

Mashed potatoes give moistness to a simple ground-meat filling enhanced by a light blend of herbs and spices. Another family favorite uses canned salmon and dill. Both pies make satisfying suppers.

Tourtiere

1 1/4 pounds ground lean boneless pork butt or shoulder

1 1/4 pounds ground veal

1 large onion, chopped

1 teaspoon each dry savory leaves and dry thyme leaves

1/4 teaspoon each dry mustard and ground cinnamon

1/8 teaspoon ground cloves

1 tablespoon minced parsley

1 cup regular-strength beef broth

2 medium-size cooked russet potatoes (about 1/2 lb. each), peeled and mashed

Salt and pepper

Tender pastry (recipe follows)

In a 12-inch frying pan or 5- to 6-quart pan over medium-high heat, combine pork, veal, and onion. Stir often until meat begins to brown and stick to bottom of pan, 18 to 20 minutes. Stir in savory, thyme, mustard, cinnamon, cloves, parsley, and broth. Reduce heat and simmer, uncovered, until most of liquid has evaporated, 15 to 20 minutes. Stir in mashed potatoes until blended thoroughly; season to taste with salt and pepper.

On a floured board, roll out 2 tender pastry pieces, each into an 11-inch round. Line each of 2 pie pans, 9-inch size, with a pastry round. Spoon meat mixture equally into pans. Roll out remaining 2 pastry pieces, each into a 10-inch round. Cover each pie with a round of pastry, then trim flush with pan rims and press edges with a fork to seal. Prick top in several places.

Bake and serve as directed, following. To store baked pies, wrap and freeze up to 1 month; thaw in the refrigerator, then reheat. Makes 2 pies; each serves 8.

Tender pastry. Stir together 4 cups all-purpose flour, 1/2 teaspoon salt, 2 teaspoons sugar. With your fingers, rub 1 cup solid shortening and 1/3 cup butter or margarine into flour until mixture forms coarse crumbs. With a fork, stir in 1 large egg (beaten), 1 teaspoon distilled vinegar, and 3 tablespoons cold water until dough is evenly moistened and holds together. Gather into a ball and divide into 4 pieces; wrap each portion in plastic wrap and chill at least 1 hour or up to 3 days.

To bake pies. If desired, roll out remaining pastry scraps and cut into decorative shapes; lay on top of pies. Gently brush each pie top with 1 teaspoon milk. Bake on lowest rack of a 425| oven until tops are golden brown, 30 to 35 minutes. Serve hot. Or cool, then cover and chill until next day. To reheat pies, place in a 350| oven until hot in center, 25 to 35 minutes.

Canadian Salmon Pie

1 medium-size russet potato (about 1/2 lb.), scrubbed

2 tablespoons butter or margarine

1 medium-size onion, chopped

3 tablespoons milk

1 1/2 tablespoons minced fresh dill or 1/2 teaspoon dill weed

1/4 teaspoon freshly ground pepper

1 can (about 15 1/2 oz.) red or pink salmon, well drained

1/2 recipe tender pastry (recipe precedes)

Place potato in a 1 1/2- to 2-quart pan; cover with 1 inch water. Cover and bring to a boil over high heat; boil gently until tender when pierced, 20 minutes. Drain, let cool, peel, and coarsely shred.

In an 8- to 10-inch frying pan over medium-high heat, melt 2 tablespoons butter. Add onion and stir often until limp and golden, 7 to 8 minutes. Remove from heat; gently stir in potatoes, milk, dill, pepper, and salmon (keep chunks large).

On a lightly floured board, roll out half the pastry into an 11-inch round. Fit into a 9-inch pie pan. Fill with salmon mixture. Roll remaining dough into a 10-inch round. Cover pie with pastry, then trim flush with rim and press edge with tines of a fork to seal; prick top in several places. Bake and serve as directed, preceding. Makes 1 pie; serves 8.

Photo: Patriotic maple leaf cutouts adorn golden crust encasing hearty pork and veal filling. Serve warm tourtiere wedges with cranberry relish and sweet pickles