Hey! The lovely folks at BonBon are featuring this treat. Have you checked them out? They are amazing.
Living where we do (right on Quebec’s border) and having the family the we have (French-Canadian) tourtiere is huge in our house.
I shared the traditional fare that we have a while back (warning-the photos are pretty grim) but this year I wanted something that could be the base to a great appetizer. Just in case you’re not sure what I’m talking about-tourtiere is a fabulous meat pie (usually a mix of
Maybe tarts? Maybe a samosa? Muffin? Meh.
What about a biscuit with all the flavours of tourtiere through them?
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The trick is to make your tourtiere meat and let it cool completely. If you skip this step it’ll spell disaster for your biscuits.
Pork, onion, juniper berries, cardamom, ginger, allspice, cloves and cinnamon all get sauteed in a pan with a bit of white wine.
You cook it all down until there is no pink in the meat all all.
Shortening, cinnamon, cardamon, ginger, allspice, cloves and flour get rubbed together to form a grainy dough.
Soured milk is folded in and so is the cooled tourtiere meat.
The trick for biscuits that are flaky and will really rise though?
A VERY hot oven (405 degrees) and don’t try and cheat and check on them. That door has to stay closed or you’ve just made hockey pucks.
A great appetizer with cheese and meats or a really nice treat for Christmas morning.
- 1 small chopped onion
- 2 tsp cinnamon
- 1 tsp ginger
- ¼ tsp each allspice and cloves
- ½ lb ground pork
- ¼ cup white wine
- ½ tsp each cardamom seeds and juniper berries 9mashed in a mortar and pestle)
- 1 tsp each cinnamon and ginger
- pinch each allspice and cloves
- ⅔ cup shortening
- 4 cups flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1½ cups soured milk (measure the milk and add 2 tsp vinegar)
- Combine all meat ingredients and cook down until no pink remains. Cool completely.
- Mix dry ingredients together, rub in shortening and fold in milk and tourtiere meat.
- Turn out onto a floured board and pat down to 2 inches thick. Cut 15 biscuits and cook on a silicone lined (or parchment) cookie sheet at 405 degrees for 15 minutes.