Do you ever end up with odd random thoughts that lead to having to have a certain food?
While driving home the other day, I was quizzing my oldest on spelling words, when a song said that a platypus is the color of a blueberry. This reminded me I should ask her raspberry, to see if she knew to add the silent P. From there, my mind wandered to raspberry tarts, then tarts versus tortes, then finally settled on tourtiere, which is a French Canadian meat pie. Then, from one silly little song on the radio, I was now craving this meat pie.
As usual, my mom came to my rescue with a recipe. I believe a traditional version may include pigeon, but I am no more likely to eat a pigeon as I am to eat the squirrels in my back yard, so this pork and beef version is much more my speed. This delicious recipe is great with a light salad or a soup. I’m thinking of serving it with a nice vegetable soup. Enjoy!
Tourtiere
Ingredients:
1 pound ground pork
1/2 pound lean ground beef
1 onion, diced
1 clove garlic, minced
1/2 cup water
1 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon ground sage
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
2 pie crusts (we use already prepared ones from the store)
Directions:
Preheat the oven to 425.
Combine pork, beef, onion, garlic, water, and all seasonings.
Cook over medium heat until mixture boils; stirring occasionally.
Reduce heat to low and simmer until meat is cooked, about 5 minutes.
Spoon into one pie crust and place the other crust on top.
Crimp edges to seal and pierce top with a fork to vent steam.
Cover the edges of the crust with tin foil to prevent burning and bake for 20 minutes.
Remove foil and bake for an additional 15-20 minutes until browned.
Remove from oven and let stand for a few minutes before slicing.
What are you cooking this week? Link up below and share!
Toutiere is delicious, and your recipe sounds lovely. (I don’t fancy the pigeon either!) I’ve shared a traditional French recipe this week too, only it’s a much easier version than the original. Thank you for hosting.
Thank you! Pigeon must be an acquired taste.
I honestly do not think I could manage to choke down pigeon, and have no desire to find out.
I’m not that adventurous an eater.
I’ve never had tourtiere, but it sounds yummy and something that should be serve with a piped dollop of sour cream mashed potatoes. It’s sounds like a perfect winter dish, too. I love the tree cut-out in the middle of your pie. How cute!
What a delicious addition. We love comofort food – especially in the winter.
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Hi,
I shared a recipe for a Raspberry Tart (SCD/GAPS). Also, an article about fructose, as well as an article about the different gut bacteria found in autistic children.
Thanks for hosting!
Thanks! Those sound like great resources.
This looks amazing and a meat pie seems right up DH’s alley too. I think we’ll try it this weekend, thanks for the recipe!
Great! Let us know how it turns out.
Hi! We left a recipe for Easy Taco Soup. Thanks for hosting this…we love your blog!
Kim & Jen http://freefamilyfunactivities.blogspot.com
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My mom is 100% French Canadian, and tourtiere was our Christmas Eve traditional meal. I still make it, but not every year. LOVE it! Ours is a little different, using only pork and spices of cinnamon and cloves. Mmm, now you’ve got me craving it, too!
Sounds amazing!
We had pigeon when we were in Italy at a fabulous restaurant in Colle Val d’ Elsa and I must say, it was delightful. It made me think folks there should be eating more of them … would make the piazza’s less messy (ha!).
Maybe some Cream of Asparagus Soup with your Tourtiere? I shared my recipe, just in case
. Happy Friday!
Thanks for the linky and the suggestion. We love Asparagus Soup!
Recipe looks great! I am going to have to try it!
thanks so much for hosting
marissa
http://raegunwear.blogspot.com
Your recipe looks amazing! I am sharing an easy recipe for cooking a small chicken in a crock pot as well as some tips on how to get the most use out of a week’s worth of groceries.
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