Tourtiere recipe

[Ron Evers]

Here is a link to one I use as the basis of mine. You can substitute chicken stock for the water as Brenda does.

Ron now watching for ground pork @ half price.


http://allrecipes.com/Recipe/Meat-Pie-Tourtiere/Detail.aspx

[Eeyore]

Do you use all pork Ron? I've got a recipe that calls for part ground beef.

[Laura]

The recipe I use I got from B's mom,it has beef,pork,mashed potato,onion,cinnamon,nutmeg,pepper,and salt.

[B_BQ]

The recipe you posted Ron looks pretty good. I also use paprika, but put it in with the rest of the spices. The paprika I use is 'hot'.

Like others, I have had tourtiere with beef, beef/pork, pork/veal, pork/chicken.

I actually do prefer the combination of pork/veal or pork/chicken.

Also, for us, the quantities of spices are just not enough, so I 'up' the quantity a little bit! But this is a personal preference. I think it's the Allspice that gives it the unique taste, so I wouldn't leave it out. My son doesn't like the taste or smell of cloves at all, so I just use a pinch of powdered, and he hasn't caught on yet that there are cloves in it! Sssshhhh.

Definitely using chicken stock gives the finished taste more body. If I don't have any home-made chicken stock then I use the No-Name low salt chicken stock.

Once it is cooked, (and you will need a big pot BTW), taste it before making up the pies, and adjust the seasoning to your taste.

I've just got back from grocery shopping. I didn't buy any pork, but it was on 'special'. Better hoof it to your local store Ron - you may just get a good buy.

~BBQ

[Ron Evers]

BBQ

Better hoof it to your local store Ron - you may just get a good buy.

A quick trip to Price Chopper netted me two 500gm packages of ground pork @ half price. Tis simmering away now.

All pork Lyn.

[Eeyore]

I think I will give this a try. I like the combination of seasonings that I see and it appears that any combination of meats can be used.
Thanks Ron, Brenda and Laura!

[MareE]

I am in receipt of three of your tourtiere variations from last year, BBQ, when I was challenged to make one for a pre-Christmas family gathering. Served with cheesed onions and a crisp salad and store-bought fresh bread. And gifted dill pickles. Not good at doing pastry but it turned out okay. Don't need to bake one this year cuz remnants are being used as a door stoppers by the family vegan. Just kiddink! What I finally concocted was tasty.

MareE;o} loving all the shared recipes here

[Trailblaze1]

Oh my!....these recipes look all so tasty. I never thought to put more spices than my usual onions, garlic, s&p and 2 cloves (per 2 lbs meat).
Thank you....I'm going to get brave and try different spices.

Ron, do you trust ground pork from the grocery store? I prefer to buy whole chunks and grind it myself....cuz I've seen what they do behind those closed doors (pick stuff off the floor, wipe counters down with dirty cloths, or worse: their sleeves - uck). I suppose the cooking kills all germs though. I'm more than a bit phobic about food cleanliness; will refuse food if someone sneezes in the vicinity of it.

[Ron Evers]

Laf TB, I used to be like that too. As a kid I would not even accept a cookie @ some homes I visited. Later in life I realized that some kids that grew up in less than sanitary conditions were just as healthy as myself.

Best you do not see the kitchens of many restaurants.