French Canadian Tourtière

[Diva Q]

I received this recipe from a fellow eBayer pierre lebel a few years ago. It is still the very best recipe I have ever used for Tourtière

These freeze extremely well. I make at least 10 of them every year at Christmas.

French Canadian Tourtière


Ingredients:



1 lb minced ground pork (lean)

1 lb minced ground beef (lean)

1 lb minced ground veal (lean)

2 slices of bacon finely chopped

1 medium onion diced

1 teaspoon salt

½ teaspoon savoury

½ teaspoon cloves (optional)

1 garlic clove minced

1 teaspoon all-spice

1 cup water

1 cup mashed potato

1 carrot finely chopped

1 celery finely chopped



Combine all ingredients except mashed potato in a heavy pot and bring to boil.

Reduce heat and cook uncovered for 20 to 30 minutes, or long enough to remove the pink tone from the meat and reduce most of the water. The mixture should be damp but not watery. Add mashed potato.

Cool mixture and pour into large unbaked pie shell. Cover with pastry and prick to allow steam to escape.

Bake at 450 degrees for 10 minutes, then reduce oven heat to 350 degrees and bake till crust is light brown.



Bon appétit.

_________________

please do yourself a favour and use russets

 

[Bruce B]

This my recipe, the only basic difference is I used 1 1/2 lb pork and 1/2 lb ground beef (my Mom's recipe) and I used Thyme. Same basic recipe though.

French Canadian Tourtière

Ingredients:

1 1/2 lb minced ground pork (lean)
1/2 lb minced ground beef (lean)
1 lb minced ground veal (lean) optional
2 slices of bacon finely chopped
1 medium onion diced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Thyme
½ teaspoon savoury
1/4 teaspoon cinnnamon
1/4 teaspoon cloves (optional)
2 garlic clove minced
1 teaspoon all-spice
1 cup water
1 cup mashed potato (use russet potatos)
1 carrot finely chopped
1 celery finely chopped

DIRECTIONS

Combine all ingredients except mashed potato in a heavy pot and bring to boil.

Reduce heat and cook uncovered for 20 to 30 minutes, or long enough to remove the pink tone from the meat and reduce most of the water. The mixture should be damp but not watery. Add mashed potato.

Cool mixture and pour into large unbaked pie shell. Cover with pastry and prick to allow steam to escape.

Bake at 450 degrees for 10 minutes, then reduce oven heat to 350 degrees and bake till crust is light brown.

 

[Diva Q]

*bump* tis the season.

 

[DJ]

One of our favorites as well although we usually buy at one of the local French bakeries. Will copy both recipes...Thanks.
dj