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Tourtière (Deanna’s)


  • Author: Meagan
  • Total Time: 45 Minutes

Description

This is something Mom regularly makes and we all crave it!  Usually we have it in a pie format, but Mom also sometimes makes tarts and uses them as appetizers.  This recipe is actually a combination of about 4, but this is what I do and it works for me.  Also, our most recent favorite method is to use potato (as listed below), instead of breadcrumbs – you can go either way for a tasty result and a different texture…the choice is yours!


Scale

Ingredients

Tourtière

1 1/2 lbs. of ground pork

1 onion AND 2 cloves of garlic AND 2 sticks of celery AND 1 large, peeled potato – all finely diced

Saute the onion, garlic, celery and potato all together with the pork in a bit of oil until the onions are soft and the meat is cooked through.  Stir occasionally and make sure that the pork is well broken up.  As it’s cooking, add;

1/2 t. EACH savory AND celery seed

1/4 t. EACH ground cloves, ground nutmeg AND cinnamon

2 T. chopped fresh parsley

salt and freshly ground pepper to taste


Instructions

Cook until the liquid is almost gone but not until the mixture is dry.  Add 1 cup of fresh bread crumbs (only if you haven’t added potato), make sure it’s well blended and fill up a pie shell.  Usually for a savory pie, I will brush the top with a bit of egg – I forgot this time though so the photo you see is a plain, undecorated, Crisco based pastry crust.  Bake for about 45 minutes at 350 – keep an eye on the crust, it’s really the only thing that needs to be cooked.

Every time I make this I actually quadruple the recipe, separate it into 4 equal amounts and freeze 3.  Then when I have a craving I defrost the filling, add the 1 cup of bread crumbs, fill a pie shell and dinner is quick.  Also, I highly recommend serving tourtière with chutney or relish, our favorite store-bought brand is Branston Old Country Relish, made by Crosse and Blackwell.


  • Category: Ground Pork, Pie, One-pot Meal, Freezes Well, Make-ahead
Meagan

Meagan

From Meagan's Kitchen

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