Christmas baking isn’t complete until I have made Tourtiere. It is a delicious, mildly spicy, meat pie which we enjoy on Christmas Eve. Years ago, my daughter wanted to try it, and one of the clients in the bank where I worked, was kind enough to share his mother’s recipe…so it’s a genuine French Canadian version.
Tourtiere
Put in a pot and cook together:
1 lb (450 gr) ground pork
1/2 lb (225 gr) ground beef
1 tsp salt
1/2 tsp pepper
1/2 tsp celery salt
1/4 tsp ground clove
1/2 tsp allspice
1/2 onion, finely chopped
When the pink has gone from the meat, drain off the fat, then add
1/2 cup water and cook for another half hour. Then add 1/2 to 3/4 cup mashed potatoes and cook for a few more minutes.
Put in a prepared pastry shell, and cover with another. Cut a few slits to let steam escape. You can use cookie cutters to make fancy cutouts and to add scraps of pastry to make it fancy.
If you want a golden topping, beat an egg and brush it over the top.
Bake at 400 F for 10 minutes, then lower heat to 350 and cook for another 40 minutes. If it is getting too brown, cover it loosely with tinfoil.
Serve with ketchup. Thanks to Gerry DeSaulniers for his Mom’s recipe:)
