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.
The recipe was a big hit. The filling took longer to cook down than the recipe suggested, but in the end it was very very nice. The pie dough (linked in the tourtiere recipe) was extraordinary. If you do try the recipe, I would recommend trying a 9-inch pie pan. I used a 9 1/2 in pan. It worked, but the crust had to be stretched out to be a little on the thin side, and the filling was flat across the pie (not a happy little mound).
Yes, you want it generous - mounded up a bit. That Canadian Living recipe is pretty standard, though of course every family, and different regions, have their variations.
You can also use game - many tourtières (including the Saguenay-Lac St Jean variety, which is deep dish with small chunks of meat and of potato) use game if it is available. Just make sure there is some fat in the filling, or it will be too dry.
I've also had and made lamb tourtières, also to keep in mind for people who don't eat pork.