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Tourtière is ideal for the holiday season

Santa’s visit is nearing quickly, and boy are we excited. We have been very busy this Christmas season and we are looking forward to spending quality time with friends and family – we’re sure that you are too.

Although the Christmas season can be very busy for some families, we are sure that there are a few days where you have no obligations or schedule to hold, and those are the days we treasure. Days like these are the perfect time to hang out at home and make that old-fashioned, home-cooked savory recipe you have been meaning to try.

This week we invite you to try a French Canadian classic dish that is easy to make but has that fancy, special, you-spent-your-whole-day-making-this feel. It’s also one of those wonderful dishes to indulge in on those chilly December evenings. This stuff goes great with homemade spiced ketchup along with your favorite veggies or salad. You can also make a really fun breakfast dish out of this by plunking some wilted spinach and two poached on top of a slice of this tourtiere, which is a must-try. Oh, and add some Sirachi sauce to that too if you have any on hand.

Whatever you choose to do with your time off, we truly hope you and yours share a wonderful holiday season.

 

Tourtière

  • 1 cup cooked diced potatoes
  • 1 pound lean ground pork
  • 1/4 pound lean ground beef
  • 1.5 cups diced onion
  • 5 clove diced garlic
  • 3 cups water
  • 1-1/2 teaspoons salt
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon ground sage
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon ground cloves
  • 1 pastry crust for a 10- to 12-inch double crust pie

 

Boil 1cup of potatoes;

Preheat oven to 400 degrees F (204 degrees C);

In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boil, stirring occasionally … and make sure you taste it at this point;

Reduce heat to low and simmer for about 2 hours; fold in potatoes add water if need be (you will);

Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil and egg wash;

Bake in preheated oven for 20 minutes, remove foil and return to oven. Bake for an additional 5 to 15 minutes until golden brown if you need to. Let cool 10 minutes before slicing.

 

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