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Tourtière
As always, recipes are often a case of personal taste. And while this recipe may not exactly match the classic, it more or less matches many that produce this always-comforting meal. I sometimes make this with scratch pastry, but not always. You’ll be excused if you purchase puff pastry from the supermarket.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
6
1 kg lean ground pork
1 tbsp flour
2 cups sliced white mushrooms
3/4 cup diced celery
3/4 cup chicken stock
2 medium onions, diced
1 tbsp minced garlic (optional)
1 tsp salt
1 tsp herbes de Provence
box of puff pastry
Method/Steps
Sprinkle the pork with flour and sauté it until browned. Drain fat.
Add the stock, mushrooms, celery, onions, garlic salt and herbs. Bring to a boil, then reduce heat and simmer covered for 20 or so minutes. Additionally season to taste.
While the mixture is cooling, roll out the pastry to cover the bottom and sides of a rectangular baking dish (it looks better than a circular dish).
Add the filling, then cover and seal the edges. Prick the top with a fork. Bake in a 375F oven until the top is golden brown, about 40 minutes. During the last few minutes of the bake, you may wish to brush the top with an egg/water mixture for extra shine.
Wine and Spirits Match
Chilled Beaujolais (Nouveau if it’s that time of the year); an Okanagan or German off-dry late-harvest Riesling; Elephant Island Cherry Wine (Okanagan).