mudbug said:
Bri, here is an old thread about tourtiere. would be interested in how your recipe is the same or differs.
http://www.discusscooking.com/forums/f21/tourtiere-canadian-french-meat-pie-1735.html?highlight=tourtiere
Well "mudbug", my recipe is cook as you go. However, the ingredients that I use do have some particularities.
The quantities look pretty good, however I would replace the pork with homemade or store bought Tempeh and the beef I would replace with homemade only seitan. I wouldn’t use celery salt, but I might use freshly ground celery seed, maybe some fresh ground cumin (spicing really depends on my mood and how much I want to go for the traditional or swerve off toward fusion ~ or whatever you’d like to call it.) sage sounds good. Salt, fresh ground pepper, freshly grated nutmeg – maybe.
The potatoes would be chopped up in 1.5 cm (½ inch) cubes and boiled till slightly cooked, still a bit hard to the fork, and left whole.
The pie crust would be freshly ground w.w. (whole wheat)
However, mudbug, that’s me. My mother would not use Tempeh or seitan but rather stick with the pork and beef. She would have a few
variations but nothing much. RAYT721
recipe: appears to be traditional.
Hope I answered your question. Oh ya, I am not a vegetarian, by the way, - I could here everyone saying in unison
"Oooooh, a vegitarian" -
but I don't eat pork, ever, and beef very rarely and that's always at the home someone else and usually around the holidays...
In abundance of good, healthy, fun food.