This is a delicious Christmas Eve dish, traditionally served as part of Réveillon, a traditional feast enjoyed in Quebec after midnight Mass on Christmas Eve. It is also very good for breakfast. Oh, who am I kidding! This is good anytime!

Classic French Canadian Tourtière

Ingredients:

2 lbs ground pork (can use a combination of pork and beef)

one cup or so of beef broth to keep everything moist.

1 large onion diced small

3 cloves garlic - crushed

1 or 2 potatoes – cooked and finely chopped

2 tsp thyme

2 tsp sage

2 tsp celery seed

1/4 tsp each of ground cloves, nutmeg, and cinnamon

dash of worschestershire sauce

Salt and pepper to taste

1 package of frozen pie dough, enough for a top and bottom crust, or tart shells for individual pies.

(If you have a tried and true pie crust recipe, by all means use it!)

Directions:

The key is to have all ingredients finely minced, chop up any big pieces, the potato holds the mixture together, rolled oats can also be used to bind.

Start by cooking the pork in a large skillet over medium heat. Be sure to break it up thoroughly.

When the pork is mostly cooked, and the grease has been drained off (about 10 minutes), add the onion, garlic, potato and all the seasonings to the pan and stir well to combine. Add some of the beef broth, as it simmers add more broth if needed to keep the mixture moist, if too dry it won't hold together.

Adjust seasonings to your taste. I add extra because I like a very savoury and flavourful mixture.

Saute the pork mixture for another 10 minutes, until most of liquid is absorbed. Take off the heat to cool.

Roll out pie dough into 2 circles big enough to line a 12″ pie plate top and bottom.

Fill the crust with the cooled pork mixture, gently press filling down and cover with top layer of dough. Crimp the edges and cut decorative vent holes for steam. Brush top with beaten egg (optional)

Alternately, fill tart shells and cover completely with dough or use decorative cookie cutters and cut dough into shapes for top.

Bake at 375 degrees for approx 1 hour until the top crust is golden brown.

Bake for 30 to 40 minutes or until brown, if using tart shells.

Let tourtière rest at least 10 minutes before cutting into it to serve.

Many people use ketchup as a condiment, though the tourtière is also often eaten with maple syrup or molasses, mango chutney, or cranberry preserves.

I don't usually recommend just ketchup as a condiment, however it is really good with tourtière. A nice tomato chutney is also a very tasty addition.

These can be made ahead and frozen. Reheat gently, tourtière is even tasty at room temperature.

Enjoy!

Tracy

This Foodie Friday brought to you by Heartland Cafe a great place for delicious food right here in Olde Towne Okotoks.