Terri's Tourtiers (French-Canadian Santa Pies)
Tourtiers--French-Canadian pork pies--are a traditional dish made during the holiday season. Serve each slice with cornichons and grainy Dijon mustard.
Great recipe, we made 5 for Easter gifts. Next time we'll get more creative and try jalapenos or garlic.
This looks so much like those that my Memmre used to make us on cold Autumn nights. My mother's family is French Canadian and I've always enjoyed her recipes. This is one of my absolute favorites but now that she's reaching 70 and it's just my dad and her living by themselves she rarely makes this anymore. I think my children finally need to be introduced to these old world recipes. I'm going to be making this sometime this weekend.
My mother was not home for a bit and I couldn't get her to show me again how she makes hers. This one was spot on. I ground my own meat from what we raised and also added a bit of wild game as is our tradition. I forgot the bread crumbs but it turned out just like my mother's. I thank you for sharing this great recipe.
Excellent, just like my uncle used to make. Deliciousness
Chef John's tourtiere is hearty, satisfying, and easy to make--it's a great holiday main dish. It doesn't require precise timing, so no pressure!
A double-crusted meat pie with a savory pork, beef, onion and spice filling. A delicious, fragrant and savory addition to the holiday table.
Cinnamon, cloves and allspice are sprinkled over ground pork, mashed potato and onion and simmered in water for about an hour until the flavors are mingled and a thick sauce is created. This tasty filling is spooned into a deep dish pie crust, topped with another crust, and baked until deliciously brown.
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A hearty, old style stew is made with lots of pork meatballs and potatoes, simmered in a richly flavored gravy thickened with roasted flour.