Thursday, December 17, 2009

Christmas Comfort

Every year I drag down my old Burgundy coloured plastic folder and look for a yellowed sheet of paper that holds my favourite seasonal recipe.
A French Canadian friend of mine taught me to make this years ago and never a Christmas season passes without at least one Tourtiere emerging from my very busy oven!

Simple to make...
and very easy to eat. It is traditionally a part of Christmas Eve revellion in Quebec and sometimes also New Years Eve.....and it is a part of French Canadian food culture that I love - along with the very tasty and equally simple Poutine!

You will need to make yourself a double pie crust....use your favourite recipe, I use only butter pastry now, having acquired a preference for that after living in Europe.

The filling is as follows:
2lbs ground beef and ground pork mixed
3 cups water
1 white onions chopped (small, small dice)
salt and freshly ground pepper to taste
1 tsp. sage
1 tsp. cinnamon
1 tsp. cloves (I always add a little extra spice)
garlic and savoury are optional (I never use them)

Bring this to a boil and simmer for 20 mins. then drain it and cool (covered) for about 30 - 40 mins.

At this point I always add a small amount of mashed potatoes (no butter or cream added to them) just to bind the meat. I fill my pie crust very very full, and top it off, crinkling the edges. I give it an egg and cream brush and bake @ 450 for ten mins and then for another half hour @350.

Some people add other mushrooms - but not the purists that I know!
It can be eaten hot along with the rest of your favourite festive foods, or just cold with ketchup...can you believe it, but the cold ketchup way is my favourite!!



Mrs. Mac said...

This is a little similar to shepherd's pie ... except for having two crusts! I can see where eating it cold with ketchup would be good the next day (that's how I like to eat left over meat loaf). We make a American colonial recipe for beefsteak pie that is a big hit with my family. Good winter comfort food!

Thanks for sharing.

Rebecca said...

mmmmmm, not really! you don't put that much potato in it and sheperd's pie is made with lamb....cottage pie is made with ground beef.....sorry, but I am a Brit and Shepherds Pie is one of our Trad foods. and it is always lamb - thus the name..Shepherd's Pie! I also love cold meat loaf....meat loaf sandwiches are my favourite...with ketchup too (of course!)

Pat said...

I think I saw you mention this on Face Book and it sounded interesting to me then. I think I'd like mushrooms in mine..guess I'm not much of a purist!

Rebecca said... matters not! You put in there what you would like...You are the cook! Yes, I did mention it on Fb.....that tourtiere is long gone sadly! but there will be one more made before Christmas Eve

Cindy (Letters From Midlife) said...

My mouth is watering! Thanks for the recipe!

prashant said...

We make a American colonial recipe for beefsteak pie that is a big hit with my family. Good winter comfort food!

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