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Catholic Recipe: Christmas Pie


  • 4 tablespoons butter
  • 1 cup finely chopped onions
  • 2 pounds lean pork, ground
  • 2 pounds veal, ground
  • salt, pepper, herbs to taste
  • 1 package pastry mix
  • 2 1/2 cups diced cooked chicken
  • 1 egg yolk, beaten
  • milk
  • Details

  • Serves: 6
  • Prep Time: 2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: French Canada

Also Called: Tourtieres, Pate de Noel, Paté de Noel, Meat Pie


Sauté onions in butter in skillet; reserve.

Combine pork, veal, onions, seasonings. Mix thoroughly. Line deep casserole with half of pastry. Add layer of meat, then layer of chicken. Add top crust, cutting slits through which steam can escape. Brush top of pie with egg yolk, combined with milk. Bake at 450° until crust lightly browned, 15 minutes. Continue baking 1-1/2 hours at 350°. Serve either hot or cold.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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