Philly Eats Eats Magazine_#5
A foodie magazine that enjoys both cooking but dining out.
A foodie magazine that enjoys both cooking but dining out.
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Recipes around the world<br />
Tourtière:<br />
A French-Canadian<br />
Meat Pie Recipe<br />
Being that winter doesn't seem to want<br />
to leave us and being the Editor-in-<br />
Chief with some French Canadian<br />
heritage I decided to include a fantastic<br />
meal that warms your insides.<br />
This meat pie is extremely easy<br />
to prepare and will impress quests and<br />
family with not only it’s taste but the<br />
aroma it generates all through the<br />
house.<br />
For the crust you can use a pre<br />
made dough or if you have a good<br />
recipe go and have at it. FOR THE<br />
PIE:<br />
1 1/2-2 pounds ground pork, we<br />
like to use pork sausage<br />
Kosher salt and freshly ground black<br />
pepper to taste<br />
2 tablespoons neutral oil, like canola<br />
Diced carrot, 1 large<br />
2 tablespoons unsalted butter<br />
1 medium-size yellow onions,<br />
peeled and diced<br />
4 cloves garlic, peeled and minced<br />
2 tablespoons parsley, roughly<br />
chopped<br />
10-12 ounces cremini mushrooms<br />
or a mixture of wild mushrooms,<br />
sliced<br />
½ cup of stock<br />
1 teaspoon ground cinnamon<br />
1 teaspoon ground clove<br />
Pinch of ground nutmeg<br />
Pinch of cayenne pepper or to taste<br />
2 medium-size potatoes, like Yukon<br />
Gold, diced small<br />
1 large egg yolk, beaten with a<br />
tablespoon of water<br />
DIRECTION:<br />
1<br />
In<br />
2<br />
Place<br />
3<br />
Once<br />
4<br />
Take<br />
5<br />
Assemble<br />
6<br />
Place<br />
a bowl mix your spices, pork and large<br />
egg yoke with the stock.<br />
mixture in the frying pan and<br />
brown all of the meat.<br />
browned, add all of the vegetables,<br />
garlic, and potatoes to activate the<br />
flavor. Don’t cook to long since they are<br />
going to bake.<br />
it off the heat and let it cool, you<br />
don’t want to place the hot filling in<br />
the pie crust since the crust will cook<br />
uneven.<br />
the pie. Place a large baking<br />
sheet on the middle rack of oven, and<br />
heat to 400.<br />
pie in oven on hot baking sheet,<br />
and cook for 20 minutes, then reduce<br />
temperature to 350, and cook until<br />
the crust is golden brown and the<br />
filling is bubbling, about 30 to 40<br />
minutes more. Let cool 20 minutes<br />
before serving.<br />
Enjoy.<br />
42<br />
<strong>Philly</strong> <strong>Eats</strong> <strong>Magazine</strong> <strong>#5</strong> issue<br />
<strong>#5</strong> issue <strong>Philly</strong> <strong>Eats</strong> <strong>Magazine</strong> 43