Thursday, December 15, 2011

La Tortière that is Sure to Please!

This flavourful recipe is one that is brought together from the traditional Jehanne Benoit ‘Canadiana’ cookbook from 1975 as well as the ‘Canadian Living’ classic cookbook published every year.  To every French Cook comes a different blend of herbs but the concept comes from France where ‘la tourterelle’, a tiny bird would be the main ingredient of this dish.  By the way, the carrier pigeon in Canada became extinct due to the intensive hunting of to make this meat pie.
3 medium potatoes
2-3 lbs of lean ground beef combined with pork
1 tbsp vegetable oil
2 large golden onions
1-2 carrots
6 cloves garlic
1 stalk celery
6 cups sliced mushrooms
3 tsp. thyme
2 tsp. sage
1 tbsp savory
½ tsp cloves
½ tsp. cinnamon
¼ c. chopped fresh parsley

Peel potatoes in a separate saucepan.  Drain and mash them until smooth.
In a deep skillet, cook onions, garlic, celery and mushroom and set aside.  Cook 3 lbs meat thoroughly.  Add chicken stock and stir in parsley.  Finally add chopped carrots and potatoes.
For Pastry:
Mix flour and salt in a separate bowl.  Blend in lard into flour mixture until it is the size of small peas.  Prepare beaten egg, cold water and vinegar up to one cup, and add to flour mixture.  Make into a large mass without working the dough, and finally divide it into 6 balls of dough.  Place into the fridge to cool (makes 3 pies).  
Make lower shell, add mixture.  Make top shell of pastry.  Bake in a hot oven at 425 degrees for 15 min.  Reduce heat for 45 min. at 325 degrees until done.  Enjoy.

1 comment:

  1. My mother and my brother have the Encyclopedia of Jehane Benoît - all excellent recipes. Nice that you revive them...