Tortiere: A French-Canidian Meat Pie Recipe Recipe
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Ingredients: Cuisine: French-Canadian
Serves: 1 pie, about 8 servings
Tortiere, also known as pork or meat pie, is a combination of ground meat, onions, spices and herbs baked in a traditional piecrust. There are many versions of the tortiere throughout different regions of Franko-American communities and Canada and even among members of the same family!
INGREDIENTS
Pastry
2 cups flour
1/2 tsp salt
2/3 c butter
6-7 Tbsp cold water
Filling
1 lb ground pork
1 lb beef
1 small onion, finely chopped
2 cloves garlic, finely minced
2 large potatoes
1 tsp poultry seasoning
1 tsp cinnomon
1 tsp ground cloves
1/4 tsp nutmeg
salt and pepper to taste
1 egg, whipped for glazing
INSTRUCTIONS
1. Ind a large bowl, combine flour with the salt. Cut in butter or lard until mix is roughly even and crumbly in texture. Add water ( one tbsp at a time) and blend until dough comes together.
2. Shape into a rough disc, wrap and chill in the refridgrator. While pastry is chilling, prep filling.
PREPARE FILLING
1. Cook potatoes in a pot of water until tender, about 12 min. Reserve 1/2 c of potato water and drain the rest. Mash the potatoes and set aside.
2. In a large skillet, cook the onion, garlic, beef and pork over medium heat until no longer pink. Drain off excess fat. Add seasonings and reserved potato water. Mix well and simmer 10 min until the liquid is absorbed. Remove the pan from the heat, stir in mashed potatoes and set aside to cool slightly.
3. Preheat oven to 400 degreesF
4. On a lightly floured surface, divide the doug in half and flatten one ball of dough with hands. Roll dough to about 12 inches on diameter to fit a 9 inch pan. Place pastry into the pie pan and add the meat filling. Brush the outer edge of the pastry with the beated egg. Roll out the top pastry and place the top crust on top of the filling. Fold the top crust under the bottom crust and pinch or flute the edges of the crust. Brush with egg wash and cut vent holes in any design you desire.
5. Bake pine in a preheated oven for 30 to 45 minutes (depends on the age of your oven) or until the pastry is golden brown. Remove the pie from the oven and let it cool at least 10 minutes before serving.
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Directions: |
Directions:TOMATO SOUP SPICE CAKE
Sent to Brothers overseas at war by Yvonne
INGREDIENTS
2 c all purpuse flour
1/13 c sugar
4 tsp baking powder
2 tsp ground allspice
2 tsp cinnamoon
1 tsp cloves
1 tsp baking soda
1 can Campbell's condensed Tomato Soup
1/2 c vegetable shortening (butter flavor)
2 eggs
1/4 c water
1 pkg (8oz) cream cheese, softened
2 tbsp milk
1 tsp vanilla extract
1 pkg (16 oz) confectioner's sugar
How to Make It
1. Preheat oven to 350 degrees F
2. Stir the flour, sugar, baking powder, all spice, baking powwder, cinnamon, and cloves in alarge bowl. Add the soup, shortening, eggs and water. Beat with an electric mixwer on slow speed just until blended. Increase speed to high for 4 minutes. Pour batter into buttered and floured pan.
3. Bake for 40 min or until tooth pick tested in center comes out clean. Let cake cool at least 30 minutes.
4. Beat cream cheese, milk, and vanilla extract in a medium bowl with electric mixer until creamy. Slowly beat in confectioner's sugar until get desired consistency. Frost completely cooled cake with cream cheese frosting. |
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