A Good Way to End 2007: Another Tourtière Recipe

Here’s another recipe for tourtiére which might be good for New Year’s Eve. It is much easier than the Lac Saint-Jean style tourtière, but it is still good.

1. Enough pie dough for a two crust pie

(A good recipe is:
2 cups all purpose flour
1 tsp salt
½ cup canola or other mild oil
¼ cup water
Mix together and roll out between sheets of waxed paper to make top and bottom crusts for an 8 or 9 inch pie

2. Filling

.75 kilo ground pork

1 large chopped onion

¾ cup water

Herbs to taste—2 tsp sage or rosemary or a combination, a clove of garlic chopped, 1 tsp salt, pepper

Boil pork, onion and water with herbs until the pork is cooked and crumbly.

Let stand so that any excess fat can be skimmed off

Add about ¾ cup of bread or other crumbs—enough to soak up the moisture in the meat mixture.

Put into pastry shell, cover with remaining pastry, Bake at 400 F for about 30 minutes. Serve hot with green tomato relish (chow-chow)

Recipe clipped from The Gazette years ago and modified after suggestions from friends and trial and error.