Friday, 8 March 2013

Food Friday: French Canadian Tortiere


Last night I decided to try something different for dinner.  Or rather, different for me, but something that Terry's mom used to make and that he's been bugging me to try out for awhile.  Actually terry would never really bug me to make anything.  He was going to make it himself, but didn't get around to it.

So I figured it out for him.

French Canadian Tortiere.

Or meat pie (as Terry family calls it).



Yum.

Rather than dumping a bunch of cooked meat in a pie shell and cooking it up together (as Terry said was the gist of his family's recipe) I decided to add some authentic spices and try to make it as close to French Canadian Tortiere as I could.

(**** Disclaimer: I've heard that an authentic tortiere would only contain ground pork, not a mix and there is some contention around what veggies if any should be added. No. 1 I don't like ground pork, so I needed to cut it with ground beef just as a personal preference.  No. 2 Add your own veggies and make it your own - that's what I say!******)

Ingredients:
- ground pork (whatever amount you have)
- ground beef (whatever amount you have) Remember we're filling a pie crust, so make sure you have enough for that, or fill the empty spot with veggies :)
- 1 onion diced
- 1 clove garlic minced
- 1/2 cup beef broth
- 1/2 teaspoon salt
- 1/2 teaspoon thyme
- 1/4 teaspoon sage
- 1/4 teaspoon black pepper
- 1 9 inch pie crust (made from scratch or store bought - doesn't matter)

Method:
- Preheat oven to 425 degrees F (220 degrees C)
- In a skillet, combine pork, beef, onion, garlic, broth, salt, thyme, sage, pepper. Cook over medium heat until mixture boils, stirring occasionally. Reduce heat and simmer until meat is cooked.
- Spoon the meat mixture into the pie crust. Please top crust over the mixture and pinch the edges to seal. Cut slits in the pie crust so steam can escape. cover the edges of the pie with strips of tin foil.
- Bake in oven for 20 minutes, remove foil, and then bake for another 15 to 20 minutes until golden brown.






Enjoy!

Apparently this was a huge winner with my family (even though they spread Ketchup all over it which totally grossed me out).  Yay!

1 comment:

Amys Crafty Shenanigans said...

Yum - I make Tortiere 3 or 4 times a year but I add breadcrumbs and water too. We call it 'Torture pie' as we are from Ontario and saying the french word 'tortiere' is funnier as 'torture'!! My sistes husbands family grew up in Quebec so I have her mother in laws recipe.