Sunday, December 27, 2009

Holiday Food Part 2


A French-Canadian tradition, Tourtiere is simply a savory meat pie. While neither I nor my husband or any of our families are French or Canadian, living in Maine, we are pretty close to Canadian. If you read this blog with any regularity or know me personally, you know that I love to cook/bake and new recipes are my thing.  I love to try new things.  We both know several families that cook up this delicious dish each Christmas and I wanted to see what all the fuss was about. I set out to find and make our own Tourtire!
Some Tourtiere History I have found online:
A tourtière is a meat pie originating from Quebec, usually made with ground pork and/or veal, or beef. It is a traditional part of the Christmas and/or Christmas Eve réveillon and New Year's Eve meal in Quebec, but is also enjoyed and sold in grocery stores all year long
While every region claims to be the birthplace of "real" meat pie, which is traditionally served with a tomato ketchup, the English regime also played a part in its history. Tourtière would come to be known as "Pâté à l'angloise," the red devil's delight, served with a sweet and sour condiment of vegetables and fruit.
Lots of debate, should potatoes be added, and if so, in what proportion? Should they be raw or cooked?
Should it made from beef, pork, veal, game or what is the best combination?
Should the meat be ground or cubed?
And the spices… apart from salt and pepper, should you add cinnamon, nutmeg, cloves, even sage or thyme?
Some varieties add mushrooms, and there are even vegetarian versions available.
All versions call for a savory spiced filling in a double crust served warm, at room temperature or cold. There are old family recipes that have been passed down generation to generation, and there are folks like me that have found a few recipes and adapted it to her own liking.

This is the recipe I choose.



2 T. Butter
2 T. Olive Oil
1 pound lean ground pork
1/2 pound lean ground beef
1 onion, diced
1 clove garlic, minced
1/2 C. chicken Broth
1 1/2 t.salt
1/2 t. dried thyme, crushed
1/4 t. ground sage
1/4 t. ground black pepper
1/8 t. ground cloves (I did not have ground cloves in the pantry! I added about 1/4 t. Allspice for some Holiday flavor)

Your favorite pie crust recipe for a 9 inch double crust pie ~ OR store bought crust.


Preheat oven to 425 degrees F

In a large saute pan, over medium heat, melt butter and add olive oil, heat to combine.  Add onions and saute untill soft.   Add garlic and cook only about 1 minute.

Add and combine pork, beef, chicken broth, salt, thyme, sage, black pepper and cloves.

Cook over medium heat until beef and pork is no longer pink and cooked through, stirring occasionally. Reduce heat to low and simmer until meat is completly cooked, about 5-7 minutes.

Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.

Bake in preheated oven for 20 minutes.

Remove foil and return to oven. Bake for an additional 15 to 20 minutes until crust is golden brown. Let cool 10 minutes before slicing.

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