Delaware Eats Magazine_First Issue

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