Authentic Québécois Tourtiere
Most years between Christmas and New Year’s Day I bake tourtieres like my Maman always did for our Christmas Eve (Réveillon de Noël) I’ve included the recipe in her handwriting. But it’s in French. Authentic Québécois ⚜️❤️
More Photos From Liane Thiry-Smith (click to enlarge)
Recipe:
Tourtiere (makes two)
Saute one finely chopped onion in 1 tablespoon Crisco
Then add:
1 lb ground pork
1 lb ground veal or beef
1 tsp salt
¼ tsp pepper
Pinch of each: fresh savory, parsley, thyme (crossed out?), sage (optional)
¼ tsp ground allspice.
Cook very gently on low heat, stirring often to avoid sticking.
At the end of cooking add 1 or two beaten eggs, just a little at a time and stir well. Simmer (original recipe says 1-1.5h, crossed out and says half hour to one hour).
Allow to cool.
Pastry:
2 cups sifted flour
1 tsp baking powder
1 tsp salt
½ to ¾ cups Crisco or shortening
4-5 tablespoons cold water
Cook at 350 ½ hour to 45 minutes (note from translator: I usually have to cook longer than this.)
