TRADITIONAL TOURTIERE( recipe from the internet)
In Quebec, meat pie is called "tourtière". What is a tourtière? Originally it referred to a cooking utensil used to make a pie or "tourte." By 1611, the word tourtière had come to refer to the pastry containing meat or fish that was cooked in this medium-deep, round or rectangular dish.
While every region claims to be the birthplace of "real" meat pie, which is traditionally served with a tomato ketchup .. . here is one version with my added notes.
- 100 g (3 1/2 oz.) vegetable shortening
- 150 g (about 1 1/2 cups) all-purpose flour
- 1/2 tsp. salt
- 125 ml (1/2 cup) cold water
Basic tourtière recipe from the St. Jovite region
- 500 g (18 oz.) fresh ground pork butt (or I mix it -1/2 & ½ Veal & Porc)
- 1 large onion, minced, 125 ml (1/2 cup) breadcrumbs,Salt, pepper and a ½ teas of nutmeg (I put cloves)
Put the pork and onion into a large pot; season; cover with water and let simmer over medium heat for 90 minutes or until the water has completely, or almost completely, evaporated,.break up the meat with a fork; correct the seasoning;
.lay the bottom pie crust in a lightly buttered pie plate, letting the dough hang over the edges slightly; prick all over with a fork; place the filling into the crust, spreading it evenly with a spatula;
cover with the top crust; lightly moisten the edges to seal the top and bottom crusts together and pinch them with your fingers;
.roll a small piece of aluminum foil around your finger and stick it two-thirds of the way into the middle of the pie to form a little steam vent; .brush with an egg beaten with a little milk; bake at 200° C (400° F) for 10 minutes;.reduce the temperature to 180° C (350° F) and continue baking for about 20 minutes until the crust is golden.
SERVE: with Nova Scotia CHOW CHOW or Tomato Chutney !