Monday, November 23, 2009

It's time for tortieres

This recipe was given to me many years ago by George Chauvais who at the time was the President of the Federation of Chef's du Cuisine in Canada. It is a traditional French Canadian version of these wonderful pies and the nice feature is, they can be prepared in advance, cooked and frozen... All you have to do is thaw, and pop them in the oven to reheat.
Make enough crust for 4 tortieres. I use my standard recipe posted earlier and make the adjustment for 4 cups of flour.
The filling is as follows...
  • 4 pounds lean ground pork
  • 6 ounces of finely chopped onion
  • 8 ounces grated potato
  • 3 cloves of minced garlic
  • cinnamon
  • salt and pepper to taste

In a large frying pan or dutch oven, add 1 large tbsp of butter and cook onions stirring constantly until they are transparent.

Add pork at high temperature, stir constantly for 5-7 minutes, add garlic. Add water when pork turns grey not brown.

Add grated potato and salt and pepper. Sprinkle with cinnamon. It takes ~ 5 minutes for the potatoes to work in.

Cool the filling.

Prepare crusts, fill the unbaked pie shell with pork mixture. Add top crust, brush with a little egg wash and bake at 350 F for ~50 minutes or until the crust is golden.

I serve this with my sister Marcie's home made beans... mmm mmmm good!

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