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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Tourtiere- French Canadian Meat Pie Recipe

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This recipe for Tourtiere- French Canadian Meat Pie is from Saanich Penninsula Presbyterian Church Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Ingredients:  
Ingredients:  
1 lb ground pork
½ tsp. salt
¼ tsp. cloves
¼ tsp. mixed spice
½ tsp. ground Savory
¼ tsp. dry mustard powder
2-5 small potatoes, peeled
Pastry
Celery
Parlsey
Directions:
Directions:
1 lb ground pork. Cook in pot with no added fat
Add celery leaves + parsley to flavor
Cook for 30 minutes, then drain fat and remove celery leaves
Return meat to skillet + add chopped onion + garlic- cook on low (if meat is too crispy, add a small amount of water
Add salt, cloves, mixed spice, ground Savory, and dry mustard powder
Remove from heat + set aside after 5-10 minutes (no liquid should remain in meat mixture) cool completely
Cook 2-5 small peeled potatoes- mash potatoes but do not add milk, once potatoes are cool, add them to the cooled meat. Preheat oven to 400º
Line a pie plate with pastry and spread the meat + potato mixture onto pie crust.
Cover the filling with nother pie crust ad seal edges, cut a vent on top
Cook at 400º for 10-12 minutes until pastry base is cooked, then drop temp down to 350º for 20 minutes.
Serve hot
 

Red Cabbage
Ingredients:  
Ingredients:  
1 small head Red Cabbage
2 apples
1 c. water
¼ c. vinegar
2-3 T. brown sugar
¼ - ½ tsp. ground cloves
½ tsp. cinnamon
¼ tsp. Nutmeg
Directions:
Directions:
Discard outer leaves, then quarter, core and slice thinly
Place in a pot and add the 2 apples, peeled, cored, and cubed.
Add 1 c. of water and cover with lid on pot
Bring to a boil then reduce heat and simmer until cabbage Is tender (15 minutes)
There should be no water remaining at the end of the cooking time
Add (adjusting to your taste buds) the rest of the seasonings
Personal Notes:
Personal Notes:
This recipe is traditionally served on Christmas eve in Quebec. I have served these recipes together for decades to my family each December**

 

 

 

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