22 December 2009
Grandma Aura's Tourtiere ♥
Makes one pie
11/2 pounds lean pork finely grind
1/2 pound veal
l large onion chopped finely
3/4 tsp salt & 1 tsp pepper
1/2 tsp thyme
1/4 tsp mace (optional)
1/4 tsp ground cloves
1 tsp all spice
1/4 tsp cinnamon
3/4 cup chicken stock OR 1/2 cup stock and 1/4 cup white wine. (Do not use a chicken cube...too salty)
1/2 cup instant potato flakes...or 1 large potato grated or cooked and mashed finely with a fork.
Add pork and veal and cook on med heat, breaking up the meat until it is in fine pieces.
While cooking and mixing add your spices...really measure
the spices carefully...scrape any spices off the top of the tsp with a knife. It has to be even.
Add stock or stock & wine
Simmer for a few min...taste a little mixture and if you feel it need more salt add just a little at a time and keep tasting.
If there is a lot of juice add more potato ...again a small amount at a time until you see the mixture thicken up but not to much.
Cool to room temp...or if the mixture gets to cold...bring it to room temp for easy handling.
Place in prepared pastry shell and freeze...bake at 375 if frozen or 350 if not freezing. for about 1 hour to 1 1/2 hours if from the freezer.