My Traditional Christmas Breakfast
By Erin Danzer
Every Christmas morning when I was growing up,
my brother, parents and I would wake around 7, turn on Christmas
music and take turns opening the gifts Santa had left us during the
night. While we opened gifts, the meat pies my mom had made earlier
in the season would heat in the oven. The sharp smell of sage mixed
with the meat would permeate the house, making us salivate with
anticipation. Finally, it would be time to eat. We would go to the
table, cut the pies in quarters and dig in, always with a chilled
dill pickle on the side.
According to my Aunt Sharon, a history teacher
as well as family historian, meat pies have been passed down the
female side of my dad's family for several generations, brought to
the States by my great grandmother DeRosier. Correctly called
TOUQUERES (pronounced like "two cares"), meat pies are the
traditional French pastry eaten after mass on Christmas Eve/Day. That
tradition is the one my aunt, dad and their family followed growing
up. The meat pies would be baked during the day on Christmas
Eve. Then after midnight mass, they would come home, heat up and eat
the meat pies, open presents and then go to bed well fed and already
knowing what Santa had brought them while they were at church.
Meat pies have been my Christmas
breakfast for as long as I can remember. Now, I share the tradition
with my husband and two sons. Someday (many years from now), I hope
to pass on the tradition to my future daughters-in-law. But for now,
I'm happy to share the tradition with all of you.
Meat Pies
You will need (for 3-5 Pies)
3lb ground pork
2lb ground veal
Enough pie crusts for top and bottom crusts for
all pies
Salt, pepper and sage to taste
Brown meat until all brown. Drain just about
all fat off. Add enough water until meat is slightly covered. Add
seasonings (I’m not sure on measurements here. I put a few dashes
of salt and pepper and about 2-3TBP ground sage) and let simmer 20
minutes.
Make pie crusts and line pie pans. Fill about
half full or little more with meat. (I add a couple spoonfuls of
water here to keep it moist while baking.) Cover with top crust and
seal. Put hole in middle of top crust.
Bake in 400-degree oven until golden brown
(roughly half hour).
For Freezing:
Bake 15 minutes. Cool and cover with aluminum foil. Later bake in
425-degree oven for 45 minutes.
Thank you, Brea, for having me on your blog
today and sharing my favorite holiday tradition and recipe. To
everyone, Merry Christmas and Happy New Year!
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