-=> Quoting Michael Loo to All <=-

 ML> What plans do we all have? Small family gatherings

Very small for us; just the relatives in Yellowknife. Alberta is
locked down solid. Effective Dec 13 Alberta is banning all social
gatherings even family visits between two households for 28 days.
Their R-value or the rate of transmission is still over 1.2 and
hospitals including ICU beds are near capacity.

 ML> They were offering "flavorful wild Sea of Cortez raw shrimp

 ML> the closest they'd ever got to the Sea of Cortez was here in
 ML> San Diego County. I suspect freshwater farmed southeast Asians.

Shameful! Reminds me of Dave's pollock for walleye swindle. Does
nobody ever complain to the Powers That Be? Are the Powers That Be
totally corrupted and on the take?

This one calls for savory which is a wonderful addition to sage. We
use both.

Adding veal is a nice touch too.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mini Tourtieres
 Categories: Groundmeat, Pies, Canadian, Pork, Beef
      Yield: 12 Servings
 
           PASTRY:
      4 c  Flour
      2 ts Salt
  1 1/2 c  Vegetable shortening,
           Chilled
    1/2 c  Ice-cold water
      1    Egg, lightly beaten
      1 tb White vinegar
           FILLING:
      1 lb Each ground beef, veal and
           Pork
      2    Onions, chopped
      2    Cloves garlic, minced
      1 lg Baking potato, peeled and
           Grated
      1 ts Dried savory
    1/2 ts Ground cloves
      1    Egg beaten with
      1 tb Water (egg wash)
 
  To prepare the dough, combine flour and salt in a mixing bowl.
  Using a pastry cutter or two knives, cut in the shortening until
  mixture resembles coarse meal. Add egg, water and vinegar, and mix
  until dough comes together. Divide dough into halves. Shape each
  half into a ball, then flatten into a disk. Wrap each disk in
  plastic wrap and place in refrigerator to chill for at least 30
  minutes. Meanwhile, prepare the filling. Combine all of the
  ingredients in a large heavy bottomed pot, and add just enough
  water to cover. Bring the mixture to a simmer over high heat, then
  reduce to medium and cook, uncovered, for 15-20 minutes or until
  mixture is thick and meat is no longer pink. Remove from heat and
  set aside to cool. Preheat oven to 425F.
  
  Roll out the chilled pastry to 1/8" thick. Using a small mixing
  bowl as a guide, cut out twelve 6" wide circles of dough (you .
  Press these into the cups of a jumbo muffin tin. Cut out twelve 4"
  wide circles out of the remaining dough for top crusts, and set
  these aside (you may need to gather up the dough and roll it out
  again, if necessary). Spoon the filling into the crusts. Top each
  mini-pie with a 4" round of dough, and crimp the edges with
  fingers or a fork to seal as best you can. Cut a few slits into
  the top of each pie to let steam escape, then brush with a thin
  layer of egg wash.
  
  Bake the mini-tourtieres in preheated oven for 10 minutes, then
  reduce temperature to 375F and continue baking for another 20-25
  minutes or until golden brown and piping hot. To serve, allow the
  pies to cool in the tin for 10 minutes, then gently run a knife
  around the edge of each cup to loosen the pies before lifting out.
  Pies can be served hot, or chilled for two hours to serve cold.

  From: Isabelle Boucher, Http://Messycook
 
MMMMM


Cheers

Jim


... Earthquakes don't kill people, buildings do.

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