2017 will be a year of trying different recipes from countries around the world. When I checked my son, Eric (who enjoys cooking also) which country and recipe we should start with his choice was Canada. Reason – Poutine. I started with Tourtiere. This is a traditional meat pie typically served around Christmas. I made this for our Saturday dinner. Kent and I enjoyed it.
For our first Sunday in January, we had Poutine, Montreal Smoked Meat Sandwiches (used Pastrami that I picked up at Ski’s Meat Market) and Nanaimo Bars. Each originated from Quebec except the Nanaimo Bars. They originated from Nanaimo, British Columbia.
End result for Canada; Poutine was passable – go to Canada for great Poutine, this meat pie was delicious but it was a lot of meat (hence, meat pie), the sandwiches were enjoyed by Kent and Martin, the Nanaimo Bars – well I think we know how those went over. 🙂
Classic French Canadian Tourtiere
(Compliments from Kitchen Vignettes)
1 pound ground pork
1 pound ground beef
1 large onion, finely chopped
2 Tablespoons olive oil
2 medium-large baked potatoes, mashed with skins removed (or about 1 cup mashed potatoes.)
3/4 cup beef broth (or water)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 teaspoon salt
Use your favorite recipe or Pillsbury Pie Crusts (that is what I used!)
1 tablespoon water
- In a large skillet add olive oil medium heat. Add chopped onions and saute until soft and golden.
- Mix ground meats together in a bowl. Add the ground meat to the onions and cook for about 10 minutes. Stir to break up the meat.
- Add remaining ingredients and mix together. Reduce heat to medium low and cover. Simmer for 20-30 minutes, stirring occasionally, until most of liquid is absorbed.
- Remove from heat. Taste the meat and add more salt, pepper or spices to your taste. Refrigerate 2 hours, until completely chilled.
- Line a 9 inch pie place with pie dough. (I prebaked the crust. That is up to you.)
- Spoon in the meat mixture (all of it, this will fit in the pie plate). Patting down lightly to compress it. Brush rim with water and place on top dough. Trim and flute.
- Brush egg wash on top dough. It is worth the time to do this. The egg wash gives you a nice golden crust.
- Cut some steam vents on top of your pie.
- Place in oven. Bake at 375 for 50-60 minutes or until the top of the crust is golden.
Kent and I enjoyed this dish. It was great for leftovers too. Next – Pakistan.