Catholic Recipe: Christmas Pie
Also Called: Tourtieres, Pate de Noel, Paté de Noel, Meat Pie
DIRECTIONS
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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