On 2018-10-28 3:59 PM, Wayne Boatwright wrote:

>>
>
> Graham, would you mind posting your tourtiere recipe again? Somehow
> during our last move it was one of the recipes I lost. TIA
>
My Pleasure! Here it be!

Here is a recipe for Tourtière, a traditional xmas dish from Quebec.
It seems that there are as many recipes as there are cooks (and there
are also regional variations) but the following is a good start. I
suspect that many of the recipes are originally from Mme Benoit, La
doyenne de la cuisine du Quebec.

Use a basic pastry and cut 2 rounds. Line a pie plate with one and keep
the other for the top.

Oven temp. 400ºF/200ºC
Filling. (tsp=teaspoon=5ml, Tbsp=tablespoon=15ml)
1 lb (450g) minced, or finely chopped pork
1 small onion chopped finely
1 clove garlic, minced
1/2tsp salt
1/2tsp dried savoury
1/4tsp celery salt
1/4tsp ground cloves
1/2 cup (125ml) water
1/4-1/2 cup bread crumbs
Put all the ingredients (except the breadcrumbs) in a saucepan and bring
to a boil, stirring to break up the pork. Simmer, uncovered, for about
20 minutes. Remove from heat and stir in a couple of Tbsp breadcrumbs.
Leave for 10 minutes to absorb the liquid. If there is still some
liquid left, repeat. Cool.
Pour mix into the pastry-lined pie plate and cover with the other circle
of pastry. Brush with beaten egg, poke a small hole in the top and bake
for 30-40 minutes until nicely golden.

Instead of the breadcrumbs, there is an alternative method with grated
potato. Follow the above recipe but add two grated, medium potatoes at
the beginning and omit the breadcrumbs. Cover and simmer for 30 minutes.