Yay! Another gorgeous Friday and a terrific weekend to look forward to.
I’ve a tonne of recipes that I’m hoping to get to try and small one’s bday party is NOT at our house (for the first time) but at her gymnastics studio instead. Horray!
How about pie for dinner?
Really what I’m wishing for is banana cream pie but I think we need something more stick-to-your ribs so I’m diving into my freezer and pulling out one of the tourtiere that I squirreled away at New Year’s.
Well, it’s a fabulous, meat (usually pork) pie that is spiced with the types of goodies that have been traded and prized for a thousand years.
It always makes me feel very pioneerish when I make it.
I picture myself on a Quebecois homestead feeding my very large family as they come in having taken care of the farm…
In the area that I live everyone’s Grandmere has a recipe that the clan swears is the very best there is.
Mine is slightly out-of-the-ordinary as the spice is in both the meat and the pastry and not only do I have ground pork in it but also ground venison.
You add in gorgeous spices like; thyme, sage, cinnamon, ginger, mace, cloves, juniper berries, pepper and bayleaf. A bit of garlic, onions and celery is added.
It’s really similar in the making as creton. You cook the meat down for a long period of time with beer until it is smooth. I like to add dried currants in at this point.
And a bit controversially-oatmeal to bind.
And then onto the pastry. Here’s the method that works for me. This one just gets the addition of the lovely spices that you cooked your meat in. You’ll notice that my batch looks HUGE it’s because I doubled everything and end-up with enough pie to freeze. I let my meat cool while I make and roll the pastry to avoid my pastry melting.
An eggwash and a bake and your entire house will smell miraculous.
Great hot or cold but always with chili sauce.
- 1 lb each ground venison and pork
- ½ cup each chopped onion and celery
- ⅓ cup currants
- ½ cup rolled oats (don't use instant)
- 1 bayleaf
- 3 juniper berries
- 3 mashed garlic cloves
- 1 cup beer
- ½ tsp each; cinnamon, ginger, mace and cloves
- ½ cup water
- dash vinegar
- 1 egg yolk
- ½ lb shortening
- pinch salt
- ¼ tsp each; cloves, mace, ginger and cinnamon
- 2½ cup flour
- Mash all ingredients (save the rolled oats and currants) together and cook slowly over a low heat until the meat breaks down and is thoroughly cooked. Add in the currants and rolled oats.
- Let cool and remove bayleaf.
- Make pastry in method described in link, placing the spices with the flour and line a 9 inch pie pie. Add meat and pastry top.
- Brush with egg wash and bake at 350 degrees for 35 minutes.