Sunday, I made a big batch of curried sweet potato coconut soup from a holiday card I received. It was delish, especially with some homemade bread. Today we are having another rib-sticker - French-Canadian Pork Pie, Tourtiere. Here's the recipe, adapted from cooks.com:
Get crust for a two-crust pie ready (either use prepared crust or make your own).
Place in heavy skillet and cook, stirring, for about 5 min.:1 lb. lean ground beef
½ lb. lean ground pork
Add to skillet:1 clove garlic, minced
1 chopped onion
1 t. salt
¼ t. pepper
¾ t. sage
½ t. thyme
¼ t. allspice or mace
3 T. chopped fresh parsley
Cook about 20 min.Add 1 boiled potato, mashed
Sprinkle with 2 T. flour and low salt beef boullion (if desired)
Add about ¾ c. water and stir until thick.
Pour into 9” pie shell and top with another crust. Seal edges well and make some slits in top.
Bake at 400 degrees for 45-60 min. or until nicely browned. Mary recommends serving a green salad with tourtiere.
This pie can be frozen before baking. If frozen, thaw overnight in the refrig. before baking. My former secretary Mary, who retired a little before I did, used to make them around Christmastime, and I always bought them from her. I think she used mace instead of allspice, but my adapted recipe is pretty much the real deal. I like it a little creamier than some tourtiere I've had, probably because the filling resembles Dutch croquettes, delicious barfood.