Tuesday, July 15, 2008

My Tourtière


1 pound ground pork
1 pound ground veal
1 medium onion, chopped
1 tsp allspices
1/2 tsp cloves
1/4 tsp cinnamon
salt to taste
1 cup mashed potatoes

In heavy saucepan cook pork, veal & onions until no longer pink. Add the spices and let simmer on low heat for 15 min. You may need to add some water if it's start to stick to the saucepan. Adjust the seasoning.

In the meantime cook your potatoes. Mash them with a bit of water. Salt & pepper to taste. Add to the meat mixture.

In the meantime prepare your favorite crust. Line 2 x 9-in pie plate with pastry. Fill with meat mixture. Cover with top crust, trim, crimp edges to seal and cut steam vent. Bake in a preheated 400F oven for 15 min, then lower oven temperature to 350F and bake another 20 to 30 min. or until top is lightly browned.

Variation: I prepare the meat mixture with the mashed potatoes and 1/2 cup of celery leaves. Then I fill small buns with this mix. I then bake this in the oven for about 20 min. I serve the meat-buns with a homemade coleslaw. Delicious.


Jeff said...

I used your recipe the other day. It was delicious. Unfortunately, I could only get ground veal mixed with beef, but it still came out pretty good. Next time I will trust your spices -- I included a little nutmeg and ginger, which provided a little cretons flavor. Ma memere a dit, «C'est si bon!»

Anonymous said...

Thanks for the recipes. Your's with the potatoe is similar to what I remember for my Grandmother. Your mother in-law'spices are similar to what i remember as well.