Famous Original French Canadian Tourtiere
|This is our traditional Christmas Eve dinner, with a spinach, red onion and mandarin orange salad. Pickled beets and/or chutney go well with it, too. You can make extras and freeze them, baked or unbaked.|
Pastry for a 2-crust pie
seasoned with 1/4 tsp savoury
|Line a pie pan and chill.|
1 large onion, chopped
2 cloves garlic, minced
1 lb. ground pork
1 medium potato, peeled and grated
3/4 tsp salt
1/2 tsp savoury
1/8 tsp ground cloves
1/4 tsp sage
1/4 cup water
Place all filling ingredients in a saucepan and bring to a boil. Stir well to break up the meat.|
Lower heat, cover and simmer for 30 minutes.
Remove from heat.
|fine bread crumbs||
Stir in enough crumbs to absorb all the liquid. Cool before filling the shell.|
1 egg, beaten with
1 Tbsp water
Cover the filled shell with pastry, crimping the edges and piercing the top with a fork. Brush with the egg mixture.|
Bake at 375° for 45 minutes.
Lucy Waverman variation:
omit the potato and the bread crumbs
2 Tbsp rolled oats
1 cup beef broth
1/2 tsp allspice
1 tsp dried thyme
1 bay leaf
1 tsp dried savoury
1/2 tsp ground nutmeg
Lucy Waverman variation:|
Saute the onion and garlic for 2-3 minutes, until onion softens, before adding the meat.
Use rolled oats to thicken the mixture, and 1 cup beef broth instead of water.
I use her quantities of thyme, savoury and nutmeg in addition to the original cloves.
from one of Roger's colleagues/students at Parkdale Legal Services, c.1974-6|
Lucy's variation from the Globe and Mail, Dec 17, 2005.