Submitted by Gail Feehan, Cornwall
This Acadian favourite is related to the meat pies found in kitchens
throughout central and northern Europe, as well as in Quebec.
While pork is usually the main ingredient, inside the tasty pastry,
beef is sometimes mixed in as well. Traditionally, tourtiere
was served at Christmas time, particularly on Christmas eve, after
midnight mass. But Acadians enjoy it year round. I will always
have this wonderful memory of my mother busily making meat pies
or pates, as I sometimes call them on Christmas eve afternoon.
She generally made 4 small ones or 2 large ones. As they cooked
I could smell the lovely aroma of them. After they were cooked,
she would let them cool completely, and we would never cut into
them until we came back from midnight mass. We would slice them
into slabs and season it with salt and pepper. Today I carry
the same tradition by preparing these wonderful treats on Christmas
eve afternoon, just as my mom did. Bon appetit.
Pastry for double 9inch pie shell
1/2 lb. lean pork
1/2 lb. beef
1/2 cup water
1 large onion (finely chopped)
1 clove garlic (finely chopped)
1/2 tsp. salt
1/2 tsp. thyme
1/2 tsp. sage
1/4 tsp. dry mustard
1/4 tsp. mace
1/8 tsp. ground cloves
Pepper to taste
2 medium potatoes
1 beaten egg
Combine meat, water, onion, garlic and seasonings in a saucepan.
Bring to a boil, cover and reduce heat to low and cook 25 minutes.
Stir often while cooking. Peel potatoes and cook in salted water
about 20 minutes. Drain and mash with a fork. (this should measure
about 1 cup potatoes). When meat is finished cooking there will
be a little liquid in the bottom of the pan. Add mashed potatoes.
Turn the meat and potato mixture into pie shell. Cover with top
crust. Whisk egg with 1 tsp water. and brush over the crust. Slash
the crust in several places to allow steam to escape. Bake in
425 F oven for 15 minutes, then reduce heat and bake until pastry
is golden, about 25 minutes.