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Tourtière


By BYCOOP admin - Posted on 28 December 2011

making toutiere is a little like making a burger in my view. I love the dish as well and have had many variations over the years.
My relatives have always included finely chopped tomato (not too much) in their variations and I really think it adds a nice touch. Here are the ingredients for one standard double crust pie:

Use your favourite pastry recipe. The store bought shells are too thin to hold the weight of the ingredienrs in my view. I use a milk eggwash for the golden brown effect.

- 1 pound ground pork
- one potato coarsely mashed
- 1 medium sized tomato finely chopped
- salt and pepper to your taste
- tablespoon thyme
- 2 tablespoons chopped fresh tarragon if you can find it
- teaspoon sage
- 2 finely chopped garlic cloves
- finely chopped cayenne or other hot pepper (optional)
- 2 tablespoons coarsely chopped parsley
- 2 glasses red wine

Drink from glass number one while preparing.

Fry the pork and drain the fat.

In a mixing bowl add all other ingredients and half of glass #2 and stir well.

Fill pie with ingredients add top and slit the top to allow steam to escape.

Place pie in preheated 425 oven for 40 minutes. Enjoy bottom half of glass two while waiting.

Make sure pie sits for ten minutes or longer.
I like to serve it with a buttermilk based coleslaw,

Have had it with deep fried dill pickles before which was awesome!

Cheers, Mike

Should I feel bad if I make one of these in the spring?

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