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Old 10-30-2010, 10:17 AM   #1
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Tourtiere

This is a recipe from a friend of mine, its a keeper.

1 pound of ground pork per pie (or 1/2 lb pork and 1/2 lb of ground beef)
1/4 of an onion
1 tsp of sage
1/2 tsp of poultry seasoning
salt and pepper to taste (dash of celery salt if you like)
Mix and cook till meat turns brown,
If excess juice, then pour it out but you do want some juice otherwise the pie will be dry/tough.
Put browned meat mixture into the pie shell,
put top crust on and bake till golden brown.

If the sage is really strong, then cut back on the amount, otherwise taste test to be sure.

Edit: I also use a LOT more onion. I do the whole onion myself, but I thought I'd put in the recipe as it was given to me, not my edited version!

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Old 10-30-2010, 12:29 PM   #2
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"Edit: I also use a LOT more onion. I do the whole onion myself, but I thought I'd put in the recipe as it was given to me, not my edited version!"

Me too! If it's got ground meat in it there's a whole onion too. I haven't EVER heard of "too much onion" in a dish. The only time I use less is if I'm running low on onions and haven't got enough to last until I go shopping. Then I'll use half.
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Old 10-30-2010, 12:56 PM   #3
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I don't see any binder.Does the pie stay together when cut or do you eat more like a pot pie scooping it out?
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Old 10-30-2010, 01:05 PM   #4
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Tourtiére de andre

I created this recipe some years ago as a melding of several recipes I saw online. According to what I read back then, the pork and the oatmeal were traditional. Here is the recipe. A friend of mine who loves tortiére and always gets it when he skis in Canada said it's great.

TOURTIÉRE DE ANDRE

1½ Lb Ground Pork
1 Onion, minced
½ C Celery, minced
2 Garlic
¼ C Parsley, minced
¼ tsp Ground Clove
½ tsp Savory, dry
TT Salt & Pepper
½ C Water
¼ C Rolled Oats
1 Pastry for a 9” Pie
1 Egg
1 Tb Milk

Place all but the last four ingredients into a large fry pan. Bring the pan to a boil and simmer for 30 – 45 minutes, stirring occasionally. Adjust the seasonings in the last 5 minutes.

Stir in the oats and cook a minute more. Remove from the heat and cool.

Place the bottom crust in a 9-inch deep-dish pie plate. Put the cooled meat mixture into the crust.

Cover the pie with the top crust. Cut a generous vent hole in the top crust.

Whisk the egg and milk together and brush onto the piecrust.

Bake for 35-40 minutes. Cool 10–15 minutes before slicing.
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Old 10-30-2010, 01:12 PM   #5
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Quote:
Originally Posted by 4meandthem View Post
I don't see any binder.Does the pie stay together when cut or do you eat more like a pot pie scooping it out?
No binder. When I make it, its a bit more like a pot pie in consistency. Having said that, you are supposed to make sure its not too liquidy so that it stays together better.

I've never had tourtiere that has a binder in it, Andy's recipe sounds yummy though.
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Old 10-30-2010, 01:38 PM   #6
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I use Madame Benoit's recipe and it uses grated potato. I always use three kinds of meat and one of them has to be pork. I have done it with ground venison, ground moose, ground lamb, ground rabbit. They all turned out good, except the one time I didn't use pork it wasn't as good. It isn't soupy at all. I personally dislike pot pies.
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Old 10-30-2010, 03:35 PM   #7
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A friend of mine from Toronto made this for us once and used ground venison and savory. YUM!!!! I've never had it with beef or pork. I may have to to try it that way.
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Old 10-30-2010, 04:00 PM   #8
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I have used a mashed potato for a binder. I also brush some beaten egg yolk on the bottom crust so it doesn't get really soggy.
I use a slotted spoon to transfer the meat /potato mixture to the pie crust. Leaves just enough moisture. Can't wait to make these at Christmas.
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Old 10-30-2010, 04:41 PM   #9
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Keep the recipes coming, I've made one document devoted to Tourtiere. Plus the other ideas and suggestions.
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Old 10-30-2010, 05:12 PM   #10
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This looks great. I'm going to have give this one a try.

.40
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Tourtiere [FONT="Comic Sans MS"]This is a recipe from a friend of mine, its a keeper. 1 pound of ground pork per pie (or 1/2 lb pork and 1/2 lb of ground beef) 1/4 of an onion 1 tsp of sage 1/2 tsp of poultry seasoning salt and pepper to taste (dash of celery salt if you like) Mix and cook till meat turns brown, If excess juice, then pour it out but you do want some juice otherwise the pie will be dry/tough. Put browned meat mixture into the pie shell, put top crust on and bake till golden brown. If the sage is really strong, then cut back on the amount, otherwise taste test to be sure. Edit: I also use a LOT more onion. I do the whole onion myself, but I thought I'd put in the recipe as it was given to me, not my edited version![/FONT] 3 stars 1 reviews
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