On the menu : Tourtière.
A mixture of lean ground beef and lean ground pork cooked up with garlic, minced onions, black pepper, a dash of cognac (I used sherry owing to sad lack of cognac), and spices.... cloves, perhaps some cinnamon, some cardamon, celery salt, drain off any fat and add some breadcrumbs...
... and then pile the cooled meat filling (mmmmm so aromatic!) into a flaky pastry shell, cover with more pastry, decorate and brush generously with beaten egg.Bake at 425F for 10 minutes then reduce the heat to 350F for another 20 minutes, or until it looks and smells so delicious you can hardly wait for dinner time!
Then eat and enjoy!!!
Yowser! Made my mouth water. That looks like it came from some fancy cookbook. Kudos to the photog.
ReplyDeleteOh my that looks delish. I think we'd all like to join you at that meal! Enjoy ...
ReplyDeleteMan! how do you get it into the pastry without eating half of it? So lucky that I happened to read this half an hour after eating supper or I'd be cooking now.
ReplyDeleteMary Anne in Kentucky
That tourtiere looks good enough to eat. Thanks for the comment, I'm glad to be back, and have added you to mist 'list'.
ReplyDeleteI hope all is well with you?
All the best for the New Year.
We are expecting a new grand-baby in a few weeks too.
Oh yummmm that sounds delightful. My mouth is watering.
ReplyDeleteThis looks like a great traditional meal.
Knowing my passion for pie, you must know this dish calls to me! I do wish I could come to dinner tonight...sigh...
ReplyDeleteHi, Sounds good to me, we will have to try that.
ReplyDeleteI bet your son was happy you made that treat!
ReplyDeleteMmmmmmmmmmYum Yum Yum! It looks fabulous and I think I can smell it through the Net...! (lol)
ReplyDeletemmmm...save me a piece? I'll be right over. I'll have to buy some major winter clothing first though. :)
ReplyDeleteGood that you took photos. I guess it's all gone now! Nice eating in good company is really one of the greatest pleasures in life (but there are others)!
ReplyDeleteOh Yum! I'm hungry!!
ReplyDeleteNice pie, look good with a caribou on top, or better yet inside, yum yum.
ReplyDeleteCall Ross or Juliana Flowers at 709 933 3789. Hopedale labrador.
yes, very delicious looking!
ReplyDeletewhat wonderful memories this brought: of our friend Lee's mother, Lou, and the annual tourtiere festival at the oldest church in Minneapolis. this recipe seems spot on, and i'm going to make it myself one of these days. thanks for a really lovely post! great photo of the pie, too.
ReplyDeleteCorrection: that should be Ross and Elizabeth Flowers.
ReplyDelete