Tortiere !


Tortiere! Its a favourite dish at our house.  Its the traditional French Canadian Christmas Eve fare but is  good anytime, especially on a cold winter's night. It's a meat pie, spiced with nutmeg and onion and its delicious! We make ours with pork, which is the usual recipe in Quebec, from which this dish comes. We prefer the juicy tenderness of pork, but I have made it with medium ground beef before.  

Here is our recipe. I got it from my mother in law and its the best I have ever eaten, much like most of the other food she makes.

Ingredients:  Top and bottom pastry for one pie
2 lbs of ground pork or a pork/beef blend
1/2 a large sweet onion
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon nutmeg
Dash of mace
Tablespoon of beef bouillon

Directions: Mix all together in a pot on the stove and cook until the onion is tender. The meat should be fully cooked but tender. Add 1.5 tablespoons of cornstarch. Pour into a pie crust, put top crust on and bake at 350F until the pastry is nicely brown, about an hour. Let sit for about 20 mins until cool enough to cut and eat. May also be thickened with potato flakes instead of corn starch. Serve hot with vegetables and potatoes. 

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