Recently my wife asked me to make some food for a bridal shower and I decided to made some quiches and a tourtière, a French Canadian meat pie. Last week I picked up the cookbook "Southern Heirloom Cooking" by Norma Jean McQueen Haydel and Horace McQueen and found a recipe for fried meat pies. Since I had some leftover tourtière meat I decided to create my own meat pies but instead of frying them I decided to bake them. For the crust I used store bought empanada wrappers but I could make my own pie crusts. For a nice shiny crust don't forget the egg wash and make different fillings. I think I will try one with corned beef hash next.
5 to 6 inch round empanada wrappers (or mini pie crusts)
1 beaten egg
Prepare the Tourtière filling and cool. Using empanada wrappers (or your own pie crust) add a scoop of the Tourtière filling. Beat an egg and using a pastry brush, moisten around the edges to make a good seal. Using a fork seal the edges then brush the tops with the egg wash. Bake in a 375 degree oven until nicely browned. Serve warm.
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Spending almost thirty years in the computing field, I was able to travel experiencing a wide variety of tremendous cuisine. First I became a foodie, and when the opportunity arose, I was able to attend culinary school following my passion. I work as a part-time private chef and volunteer time at the community café in North Bend Oregon providing affordable meals in a restaurant setting to my community.