Ingredients: |
Ingredients: Meats: 1 1/2 lbs ground pork or beef, or a combination of both
OR you can use any combination of meats you like including veal, elk and ostrich
2 tsp vegetable oil
Aromatics: 1 medium onion, finely chopped
2 cloves garlic, minced
OR use any combination of aromatics your heart desires including carrots or celery
LIQUID:
1/2 cup chicken stock
Or use any liquid or combination you like including water, wine or cognac
SEASONING: 1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp allspice
OR you can use any combination of spices you like including thyme and savory
1 large potato
1 recipe for a 2-crust deep dish pie crust
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Directions: |
Directions:
In a large skillet, heat the oil over medium heat. Add the onion and garlic, and saute for a few minutes, until the onion starts to soften. Add the meat, stock, salt, pepper, cinnamon, cloves, and allspice, and stir until it's all well blended. Let the mixture simmer uncovered over medium low heat for about an hour, or until the mixture gets thick and there's very little liquid left. Meanwhile, bake the potato. Mash it, discarding the skin. You can bake the potato in the oven at 400 degrees for 45 minutes or so, or in the microwave for 6 to 8 minutes. It doesn't really make a difference for this recipe. Be sure to prick the potato a few times before baking it to let steam out. Preheat the oven to 375 degrees. Stir the mashed potato into the meat mixture. It'll absorb most of the leftover liquid and help the meat be less crumbly. Line a deep dish pie plate with one of the crusts, and spoon in the meat mixture. Cover with the other pie crust, crimp the edges, and cut a few slits in the top crust to vent steam. Bake the pie in the preheated oven for 45 minutes, or until the crust is a nice, golden brown. Let the tourtiere sit for 10 minutes or so before serving.
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Personal
Notes: |
Personal
Notes: If you take twenty different people who eat tourtiere every year for Christmas, and ask them what the correct, traditional way of making it is, you'll probably get twenty different answers. This "create your own adventure" recipe guideline is just the one I use.
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