Famous Original French Canadian Tourtiere
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This is our traditional Christmas Eve dinner, with a spinach, red onion and mandarin orange salad. Pickled beets and/or chutney go well with it, too. You can make extras and freeze them, baked or unbaked.
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Ingredients: |
Method: |
Pastry for a 2-crust pie
seasoned with 1/4 tsp savoury
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Line a pie pan and chill.
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1 large onion, chopped
2 cloves garlic, minced
1 lb. ground pork
1 medium potato, peeled and grated
3/4 tsp salt
1/2 tsp savoury
1/8 tsp ground cloves
1/4 tsp sage
1/4 cup water
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Place all filling ingredients in a saucepan and bring to a boil. Stir well to break up the meat.
Lower heat, cover and simmer for 30 minutes.
Remove from heat.
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fine bread crumbs
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Stir in enough crumbs to absorb all the liquid. Cool before filling the shell.
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1 egg, beaten with
1 Tbsp water
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Cover the filled shell with pastry, crimping the edges and piercing the top with a fork. Brush with the egg mixture.
Bake at 375° for 45 minutes.
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Lucy Waverman variation:
omit the potato and the bread crumbs
2 Tbsp rolled oats
1 cup beef broth
1/2 tsp allspice
1 tsp dried thyme
1 bay leaf
1 tsp dried savoury
1/2 tsp ground nutmeg
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Lucy Waverman variation:
Saute the onion and garlic for 2-3 minutes, until onion softens, before adding the meat.
Use rolled oats to thicken the mixture, and 1 cup beef broth instead of water.
I use her quantities of thyme, savoury and nutmeg in addition to the original cloves.
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Serves 5-6
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from one of Roger's colleagues/students at Parkdale Legal Services, c.1974-6
Lucy's variation from the Globe and Mail, Dec 17, 2005.
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