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Tourtiere

chef.pierre's picture
<p><a href="http://commons.wikimedia.org/wiki/File:Tourti%C3%A8re_Xmas_dinner_2012.JPG">http://commons.wikimedia.org/wiki/File:Tourti%C3%A8re_Xmas_dinner_2012.JPG</a></p>
Ingredients
  Salt pork slices/3 slices bacon, diced 1⁄2 Inch
  Onion 1 Small
  Garlic 1⁄2 Clove (2.5 gm)
  Lean pork shoulder 2 Pound
  Meat stock/Bouillon / consomm , / 2/3 cup water and 2 tablespoons meat glaze 3⁄4 Cup (12 tbs)
  Chopped celery leaves 2 Tablespoon
  Chopped parsley 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Bay leaf 1⁄2
  Mace 1⁄8 Teaspoon
  Chervil 1⁄8 Teaspoon
  Ground cloves 1 Pinch
  Cayenne 1 Pinch
  Day old french bread slice 1
  Plain pastry/Rough puff pastry 2
Directions

In large skillet saute salt pork over low heat un-til crisply browned.
Add onion and fry, stirring until it is transparent; add remaining ingredients, except bread and pastry.
Simmer, stirring occa-sionally about 45 minutes.
Crumble French bread into mixture to absorb some of juice and keep meat mixture from spreading out of hot pastry when you cut it later.
(If pie is to be served cold, omit bread.) Let mixture cool before turning into pastry.
Roll out 1/2 the pastry, and line 2 8-inch pie pans.
Trim edges, and add filling.
Dampen rims, and roll out remaining pastry for top crusts; put in place, and seal edges.
Bake at 425°F for 15 minutes; reduce heat to 350° F and continue baking 25-30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Interest: 
Party
Servings: 
8

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