Tourtiere (a French Canadian Meat Pie) . . . Never made one before. I remember eating one made by a Vermont neighbor and thinking, "Meat shouldn't have cinnamon and ginger." But there was something about it that I really liked, so when I saw a recipe for Tourtiere in a recent issue of YANKEE MAGAZINE, and since I needed to make Apple Pie for a coworker's promised birthday gift, and since I have company coming for dinner tonight . . . I decided to spend last night making pies. After putting the MacIntosh Apple Pies in the oven, I started assembling the Tourtiere. I had the 3c mashed potatoes all cooked, and had simmered the 2lb of ground pork and 1 medium-sized, finely chopped onion for four hours until the 2c of water were all evaporated . . . but just before the pork finished cooking, I decided to follow my taste-buds and modify the recipe by adding a bag of chopped spinach and Garlic Powder . . . and I added about 3/4c of shredded Parmesan to the Mashed Potatoes . . . and mixed it all together, packed it into a double-crust pie crust . . . and painted it with egg-water . . . and put it in the fridge. Will bake it tonight. So . . . Pie for dinner and Pie for dessert . . . Not recommended by gourmets, I'm sure . . . but I rarely ever bake or heat up the oven anymore, so figured I'd better take advantage of it while I was in the mood. Will post a review tomorrow!
I'm looking forward to the review on the tortierre, it sure sounds interesting! :)
ReplyDeleteThe Tortierre was DELICIOUS!!! I really liked the garlic/spinach/cheese change to the recipe. Instead of cooking it for 30 minutes at 350 degrees, I had to increase the temp to 400 and cook it for an additional 20 minutes, so if I do it again, I'll start out at a higher oven temp and cook it for about 45 minutes, I think.
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