Her version of the QuebecoisTourtiere. My mom had prepared a meatpie. Heat the oil in a non stick pan until hot and brown the pork on medium high heat until no longer pink (break up the meat as you brown it, so it will not be lumped together)
Food & Passion... The Diary of a Food Enthusiast
Essentially, tourtière is a meatpie. Tourtière– Québec pork pie. We’ve always made our tourtieres in large quantity, as they freeze great making them a terrific quick fix dinner
In case you're not familiar, "tourtiere" is Quebec's version of the meatpie that is a staple in many cultures usually made with veal, beef, pork, game or all of the above
I started off the day making tourtière, a traditional Québecois meatpie eaten around this time of year (think of a mountain of spiced ground pork and beef in a buttery pie crust, not for the faint-hearted)
Dishes such as Tourtière (meatpies), Pouding Chômeur (cake baked with maple syrup), Montreal style smoked meats, Bagels and Poutine are quintessentially Quebecois and definitely should be tried at least once when you visit
pastry for double-crust pie. 1 Place all the ingredients (except for pie shell) in a sauce pan and bring to boil and cook uncovered for 20 minutes over medium heat. 2 Cool the meat mixture and pour in pastry lined pan. If ground pork and ground veal cannot be found, you can use meatloaf mix which is all 3 meat but I'm not sure of the ratio
pie crust, top and bottom. 1 In large pot brown ground meat-drain well-add onion, celery, potatoe, garlic, cloves, allspice, sage, pepper-mix well. 4 Use a potato masher to mash meat/potato mixture to desired consistancy. 5 Drain off excess liquid-cool meat mixture& remove any visible cloves
Fit the dough circle into the bottom of the pie pan, pushing it snugly against the edges. Roll out the other piece of dough and set aside until ready to use
The beer is strong and full-flavored, with bold fruit, caramel, bready, and figgy flavors that work with the complex flavors of these meatpies, while remaining refreshingly drinkable
My father is from the Saugenay Lac St Jean region of Quebec. Tourtiere is a type of a meatpie which is served in French Canada during the Christmas Holidays, normally on Christmas Eve during their Reveillon celebrations, which last pretty much all night
