FoodBanter.com - Ping Gloria P Tourtiere

In article >,
"Giusi" > wrote:

> This is a copy and paste of Graham's recipe:
> Tourtiere
>
> I posted this recipe a couple of xmas ago. It can be eaten cold or warm.I
> make mine with potatoes rather than breadcrumbs.It seems that there are as
> many recipes as there are cooks (and there arealso regional variations) but
> the following are a good start. I suspect that 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, Tbsp=tablespoon)
>
> 1 lb (500g) minced, or finely chopped pork
>
> 1 small onion chopped finely
>
> 1 clove garlic, minced
>
> 1/2tsp salt
>
> 1/2tsp dried savory
>
> 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
>
> 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.
>
> Wayne Boatwright asked for one 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.
>
> For a summary of the regional variations, visit
>
> http://www.theworldwidegourmet.com/m.../tourtiere.htm

Interesting, Judith. Your recipe is very similar to the one I use, cut
from the Minneapolis Tribune newspaper 30+ years ago.

Tourtiere

€ 1-1/4 lbs. ground pork butt
€ 1 small onion diced
€ 1 clove small garlic minced
€ 1/2 cup water
€ 1/4 teaspoon ground cloves
€ 1/2 teaspoon salt
€ 1/4 teaspoon celery salt
€ 1/4 cup dried bread crumbs plus more as needed
for proper consistency
€ Pastry for a double-crust pie

Combine all ingredients except pastry in a sauce pan and bring to a
boil. Simmer for 20 minutes. Remove from heat and skim fat. Cool mixture
and pour into an 8 or 9" pie shell. Cover with second crust and bake at
350° for about one hour or until golden brown. Note: The filling is the
proper consistency if it "holds together" when dropped from a spoon
(it's fairly thick). Filling may be made up to a week ahead (thank
goodness!) or baked tourtiere may be frozen and reheated for serving.
6-8 servings.
I don't add the bread crumbs, though, until after the meat is cooked.
And sometimes I put the cooked meat mixture into the food processor for
a finer texture. Just preference.
FWIW.

I just ordered my pork, enough for two pies this year, hoping I could
have it this evening. No such luck. That means I'll be cooking it
tomorrow night. That is not a huge problem but I'd hoped to have it
finished before Chris arrives. Oh, well.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
"I have fixed my roof, I have mended my fences;
now let the winter winds blow."