Meat Pie or Meat tarts
makes one big pie, or two smaller (small foil pans) pies, OR about 20 tarts
about 1 hour to cook
1lb ground beef
1lb ground pork
1 medium onion, finely chopped
1 Tbsp vegetable oil
1 tsp celery salt
1/2 tsp minced garlic
1/2 tsp crumbled rosemary
1 1/2 tsp of .. unidentified herb blend, but it may have been Victorian Epicure's Guacamole Seasoning (it had mustard seed in it, that's the best I can say) SO if you don't have this, use any herb blend of your choice, or clean out your remnant herbs and add them in. Definitely parsley was involved, mustard seed, some basil, probably coriander, celery seed if you didn't use the celery salt
1 tsp salt
few cracks of pepper
pastry for 1 deep dish 2-crust pie, OR 2 shallow-dish 2-crust pies OR 20 tart shells (ish)
Heat the tablespoon of oil in a deep saute pan, or saucepan. Add the onion, and cook until clear (for more flavour you can wander off and really carmelize the onions, but this does take time!). Add in the beef and pork, any and all herbs and seasonings, and brown until fully cooked. Don't drain off the fat while cooking - according to mom, and she's right, that's where the flavour is and you want to leave it until the end. We'll strain the fat off before adding to the pie.
For the pies: If using regular pie shells, just add the meat strained of any 'juices' (read: fat), and cook for about 45 minutes, or until the pastry is cooked. For the tarts, and you may want to try this with the base shell of the pies, I pre-cooked the tart shells in the oven for 8 minutes, then filled them and finished cooking for another 12 minutes (cooking time for a full pie will be quite a bit longer). This kept the shells from getting soggy, and it worked out really well.
Enjoy! I'll make a real tourtiere one of these days.