It’s a Christmas miracle!
We found the long sought after Tourtiere (Canadian Meat Pie).
On this EXACT day in 2011, Tambi asked:
“I am looking for a recipe for French Canadian Tortiere Pie that I used to make from a Seventeen Magazine recipe. It would have been the early eighties, anyone have it? I remember that it had 1 cup of celery leaves, canned tomatoes and ground pork, but the celery really sticks in my head. As well the top crust of the pastry had a circle cut out from the middle and it was decorated with pastry holly leaves (scored in the middle and placed with a trist so the leave stuck up off the top) and pastry rolled into small balls for the berries.”
“posted by Calicogirl. Here is a tasty recipe that I like to make. Don’t laugh I got it from a Seventeen magazine ages ago (yes, when I was 17, so you know it’s old ;))”
Tourtiere (Canadian Meat Pie)
Pastry for double crust pie
2 Tbsp. Butter
2 cups chopped Onion
1 1/2 ground pork (or beef)
1 can (1 lb.) whole Tomatoes
1/2 cup chopped Celery Leaves
1 Tbsp. minced Garlic
1 tsp. Salt
1/2 tsp. whole Thyme
1/4 tsp each of ground Nutmeg, Mace, Cloves, and Black Pepper
2 tsp.s cornstarch
1 cube chicken bouillon, dissolved in 1/2 cup boiling water
1/4 chopped parsley
Melt butter in a large skillet over medium-high heat. Add chopped onion, and saute until soft and golden. Add ground pork, break it up with a fork. Cook until meat is brown and no trace of pink remains. Add tomatoes (breaking them up with a fork), celery leaves, garlic, salt, thyme, nutmeg, mace, cloves, and pepper.
Reduce heat, and simmer uncovered for 30 minutes until most of the moisture has evaporated and the mixture is quite dry. Drain off any excess fat. Dissolve cornstarch in chicken bouillon mixture. Stir into meat mixture, then cook until mixture comes to a boil and thickens (about 2 minutes). Add parsley. Remove meat filling from heat and let it cool while you prepare the pastry crust.
Roll out dough and place in pie dish, fill with meat filling. Place second crust on top, decorate if you like 🙂 Brush with an egg wash and place in a 425 degree oven for 15 minutes. reduce heat to 350 degrees and bake 40 minutes until crust is golden brown.