Some cosmetic changes in preparation for larger site changes in the works.
a jumping off point.....
Joined: Feb 6, 2006
Posted to Thread #16383 at 5:42 pm on Oct 5, 2009
As you most likely know tourtiere's are a traditional French Canadian dish, typically served on Christmas Eve. I've copied by Mom's but I would just use it as a reference. This dish is usually adapted to ones' preference. Some prefer more pork some more beef. They can be a little dry and I do recommend serving with a chutney. We liked rhubarb chutney. This pie freezes well. Good luck.
Bake 35 – 40 minutes at 375.
½ pound of lean ground beef
½ pound of ground pork
1 small onion finely chopped
1 – 2 cloves garlic, chopped
¾ cup water
1 celery stalk finely chopped
1 large carrot finely chopped
2 bay leaf
1 potato finely grated
3 oxo chicken boullion packets
¼ tsp. cinnamon
¼ tsp. pepper
dash cloves and nutmeg
Double pie crust.
Brown meat with onion and garlic. Drain fat. Stir in water, celery, carrot, oxo packets, bay leaf. Bring to a boil – reduce heat and simmer about 30 minutes. Chill mixture in fridge.
Spoon meat into pie crust.
Mix 1 egg yolk with 1 tablespoon water.
Brush mixture lightly on edge of pie crust, place on top crust and flute edges. Make slits in top of pie.
One pie should serve about 6.
Serve with rhubarb chutney.
Other messages in this thread:
- 16383. ISO a recipe and info about tourtieres. Have never had it but it sounds [LINK] - Pat-NoCal - 5:06pm on 10/05/09 (18)
- a jumping off point..... - emtd - 5:42pm on 10/05/09
- Thank you, Betty. Found Sylvia's here as well, had searched with wrong spelling - Pat-NoCal - 7:11pm on 10/05/09
- Pat-NoCal - Think you will enjoy this article on Meat Tourtiere Traditions [NT] [LINK] - GayR - 7:02pm on 10/05/09
- ohmy, I could use a slice of that right now. Thanks for finding the article, Gay, such - Pat-NoCal - 7:12pm on 10/05/09
- Pat, Here is Canadian Livng's Touirtiere Recipe and photos for your perusal. [NT] [LINK] - GayR - 7:43pm on 10/05/09
- Honestly, I don't know why this tourtiere thing is exciting me so much, - Pat-NoCal - 7:46pm on 10/05/09
- I look forward to hearing your impression. [NT] - emtd - 8:07pm on 10/05/09
- Tourtiere is comfort food and iIt's great with a side of baked beans and cole slaw. [NT] - Sylvia - 11:03am on 10/06/09
- I just read this. The relish is just what I talked about below. mmmmmm [NT] - Marg CDN - 9:47pm on 10/05/09
- mmmmmmmm [NT] - Marg CDN - 9:48pm on 10/05/09
- I have the real thing to accompany. This recipe was graciously provided by a centuries-old farmhous - Marg CDN - 9:44pm on 10/05/09
- This sounds delightful. Do you can it, as in process it in a boiling water bath? [NT] - Pat-NoCal - 12:08am on 10/06/09
- Yep. No special tricks. And I 'chop' it all in the Cuisinart. [NT] - Marg CDN - 1:13am on 10/06/09
- I'm likin' this more and more. [NT] - Pat-NoCal - 1:21am on 10/06/09
- I LOVE tourtiere! Used to live in Toronto and my fav neighborhood restaurant made an excellent one! [NT] - deb-in-MI - 10:23am on 10/06/09
- I don't even know how to pronounce this word, let alone what it is. [NT] - MarilynFL - 1:11pm on 10/06/09