Today’s Canadian recipe is for real, French Canadian Tourtière. This recipe was given to me by my very first francophone friend, my childhood neighbour whom I called Ma Tente, before I even knew what that meant. For those who may not be familiar with the dish, it is a meat pie most commonly eaten at christmastime by French Canadians. No New Year’s celebration or réveillon is complete without it!
- lean minced pork and lean minced veal. Allow a half pound of meat per pie.
- chicken bouillon
- allspice (approx. 1 tsp for every 2-3 pounds of meat)
- fine bread crumbs
- double pie crust
- 1 beaten egg
- Cook meat on the stove top at a very low heat adding a 1/2,cup of chicken bouillon to start and stir occasionally until well cooked. Keep adding bouillon so that meat does not dry out.
- While meat is cooking, add allspice (to taste really -no actual measurement).
- When ready the meat should be juicy -add fine bread crumbs so that meat remains juicy but not soupy.
- Prepare your pie crust ,roll out dough,generously fill with cooled down prepared meat,add top crust, brush with beaten egg.
- Bake at 350 for 30-35min .They freeze well!
Enjoy with ketchup or green tomato chow.