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


--
http://www.judithgreenwood.com

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."