Tourtiere for dinner
- PinchOfSalt Dec 13, 2013 11:12 AM
This American has long had a hankering to try her hand at tourtiere. Now the season is right and I am planning a meal for some friends two Sundays from today.
Here is the recipe that I am considering:
Tourtiere experts, what would you suggest I serve with it? Are there any defects in this recipe? "Not my mother's" doesn't count! :)
We live between the Northern Maine Woods and the Canadian border, my wife's family is originally from Canada and she has a Tourtiere recipe from her great-grandmother and it is pretty close to the one you are contemplating.
I made 2 of these just once and froze the second as recommended. no idea which recipe I used but it was a wonderful meal. still looking to make the rhubarb catchup. have all but forgotten to locate some-darn and I could have found it in my cousins back yard last year when we visited family in Newfolden.
thanks Maple & Suzi
I like to put the filling in the food processor after it is cooked - this gives the filling a softer texture and injects the seasoning into the meat better.
I also make sure that I've added enough stock/liquid for a moist, soft filling.
Bitter greens, cooked or in salads, would be my choice of side. Perhaps with some sort of fruity thing, as well.
My copy of Sunset Favorite Recipes I has gone missing, but it has a wonderful tourtiere recipe. I make it still but not sure if my version is still the same. Line a pie tin with pastry crust, put fine fresh breadcrumbs in the bottom, about a cup. A finely chopped onion and finely grated small carrot, saute. 1/8 t mace, 1/4 t of dry thyme. salt and pepper, and ground pork.(about two pounds) fill pie, cover with top crust, and bake in a medium-hot oven for about 45 min.