TITLE |
TOURTIÈRE #1
/ Canadian Meat Pie
(pronounced:
tour-tee-air) |
HISTORY |
The
most famous French Canadian dish is 'tourtière', a hearty meat pie
made with ground veal, pork, onions, and spices. Originally, 'tourtière'
was made with pigeon. (The French word for pigeon is tourteau, hence the
name of the dish.) As these birds were scarce in Canada, the pie came to
be made with veal and pork. |
INGREDIENTS |
1/2 pound
ground beef
1/2 pound
ground pork
1 small
onion, finely chopped
1 clove
garlic, minced
3/4 cup
water
1 stalk
celery, finely chopped
1 carrot,
finely chopped
3 cubes
chicken bouillon
1 bay leaf
1 baking
potato, finely chopped
1/4 teaspoon
ground black pepper
1/4 teaspoon
ground cinnamon
1/8 teaspoon
ground cloves
1/8 teaspoon
ground nutmeg
1 (9 inch)
9 inch deep dish pie crust
1 egg yolk
1 tablespoon
water
|
PREPARATION |
Brown beef
and pork with onion and garlic in a large skillet. Drain and stir in 3/4
cup water, celery, carrot, bouillon and bay leaf. Simmer for 10 minutes
over medium heat; remove from heat and discard bay leaf.
Preheat
oven to 350 degrees F (175 degrees C).
Stir potato,
pepper, cinnamon, cloves and nutmeg into skillet mixture, then spoon
mixture into deep dish pie shell. In a small bowl combine egg yolk and
1 tablespoon water to make egg wash; brush edge of crust with wash,
then carefully add top crust and seal edges. Make several slits in
top crust; brush with remaining egg mixture.
Bake
in preheated oven for 45 minutes, or until golden brown.
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