Memories of Christmas Tourtière
Dec 13, 2013 02:00AM
There is no one correct filling, as the pie meat depends on what is available in regions. In coastal areas, fish such as salmon is commonly used, whereas pork, beef, rabbit, and game are often used inland. The name derives from the vessel in which it was originally cooked, a tourtière, a type of casserole dish.
The dish is seasoned with allspice or cloves, and it has the most wonderful aroma while it’s cooking. And even though my friend makes me a tourtière every year, I still make several of my own, because it’s a perfect dish to serve company during the holidays.
French Canadian Meat Pie
Ingredients: 2 lbs. ground pork 1 lb. ground beef 2 onions, chopped 2 1/2 tsp. poultry seasoning 2 tsp. salt 1 1/2 tsp. pepper 1/2 tsp. sage 1/2 tsp. allspice 1 c. water 3 medium potatoes, cooked and mashed Pastry for 2 pies 1 egg, beaten with 1 tbsp. water
Preparation: Combine pork, beef, onions in a large heated skillet. Cook, stirring until meats lose their pink color. Stir in all seasonings and water. Simmer for 30 minutes. Stir in mashed potatoes. Cool mixture. Place pie pastry in pie dishes, divide the meat mixture between the two dishes, filling each pie crust. Cover each with a top crust, crimp the edges and brush with egg mixture. Bake at 350 degrees for about 45 minutes or until the pie is golden brown.