How would you like to cook with me this Sunday? If you’ve read the Meal Plan Monday post, you know that I am making Tourtiere this Sunday. Below is the recipe so that you can join in the fun!
When I first married Josh, he arrived as my fiance at my parent’s house with recipe cards from his mom containing his favorite recipes. Tourtiere was one of those recipes. Another was Josh’s favorite meatloaf. When I spent Easter at his mom’s house earlier that year, I had eaten tourtiere. It’s a super-easy recipe (especially if you use–shocker–pre-made pie dough) but we usually serve it at special holiday occasions, like Christmas or Easter. It’s one of those recipes that you crave from time to time.
It is a meat pie. In Louisiana, a meat pie comes from Natchitoches and is a spicy meat turnover. In Canada, tourtierre is a two-crust meat pie with probably as many variations as there are cooks who cook it. The recipe Josh’s mom bakes (and the one she gave me the recipe for) is meat and seasonings; some recipes require potatoes and other veggies.
When I make it, since I have a fairly deep-dish pie pan, I double the filling ingredients but strain the juices. I will note my changes below.
1 lb. ground pork (I use 2 lbs. and will use the freshly ground from the meat grinder on Sunday)
1 tsp. salt (I use 2 teaspoons)
1/4 tsp. nutmeg (I use 1/2 teaspoon)
1/4 tsp. pepper (I use 1/2 teaspoon and freshly ground)
1 clove garlic (or a bit of garlic salt) (I tend to use the bit of garlic salt or powder, around 1/4 tsp. overall)
1 1/2 tsp. cornstarch (I use 1 tablespoon)
1 cup water (I use 2 cups)
double crust pie pastry (Sometimes I make mine, but the beautiful example above comes from a refrigerated crust)
In a saucepan, combine pork and seasonings, cornstarch and water. Cover and simmer for 30 minutes (until cooked). Uncover and cook 10 minutes more. If using a garlic clove, remove garlic. (I tend to stir mine a few times so that it breaks up.)
If baking immediately, I preheat the oven to 425 degrees.
Line an 8 inch pie pan with pastry; (strain liquid out of meat mixture) pour in the mixture and cover with remaining pastry. Press edges together and prick top to allow steam to escape.
Bake the pie 10 minutes, reduce heat to 350 and bake 30 minutes longer.
Josh’s mom adds the following note: “I usually make more than one at a time and in each pan do double the recipe. Then I put in freezer. Thaw and cook according to above.”
If you bake with me this Sunday, drop me a line below to let me know how it goes!