It’s the beginning of November and it is that time of year when I would start planning for the Holidays. As a Canadian, Thanksgiving has already passed but on the American Thanksgiving we Canadians celebrate The Grey Cup – our Football end of season game! Which means FOOD! lol
My Aunt Paul has already begun her Holiday baking. Her Christmas Cakes have already started the “watering” process! Those babies are going to be good and booze-filled! lol
The next items on the baking list – aside from the many different cookies that are filling her freezer as we speak – are our Nanny Trudel’s Tourtiere! I remember having these delicious meat pies every Christmas! Mmmmmmm-mmmmmm! lol
Here is a little history about Tourtiere…
There are arguments as well about what variations of the dish are the “original” or “authentic” pies. Regional variations depend on what foods were available in the area and family recipes have been passed down and altered through the years.
- 3 pounds of ground pork
- 3 pounds of ground beef
- 1 pound of ground veal
- 2 tsp. of salt
- 1 tsp. of pepper
- 1 Tbsp. of savoury
- 3 to 5 cloves of garlic, crushed or grated
- 2 large onions, diced
- 1/2 tsp. of ground cloves
- 4 Tbsp. of flour
- Place meat in pot, add salt, pepper, cloves, onions, and garlic. Cook, drain fat, add water just to cover, cook for 30 minutes then add savoury.
- Prepare a jar with 4 tbsp. of flour, add cold water and shake well till smooth.
- Add flour mixture to boiling meat. Let thicken. Let cool
- Roll out dough, fill pie shells with cooked meat, make top for pie, slit top of dough cook at 350 till golden, about 40 to 50 minutes.