Mom's Christmas Tourtiere
It's wouldn't be Christmas without a tourtiere on the table. Thank goodness there are 12 days of Christmas because some favourites can't fit on our groaning holiday table. Whether served on Christmas, New Year's Day, Epiphany, or any day in between make sure this dish makes an appearance.
- 1 pound ground pork, lean - adding venison, moose or caribou to the pork is nice
- 1 large onion, chopped
- 1/2 stalk celery, chopped
- 1/2 large carrot, grated
- 1 large garlic clove, minced, OK -- I often add more
- 1 tsp savory
- 1 tsp thyme
- 1 tbsp worcestershire sauce
- 1 pinch allspice
- 1 tbsp Bovril, liquid form
- 1/2 cup cooked rice
- 1 dash salt and pepper
- Frankly, I have never made one tourtiere. In our house (and my mother's), tourtiere were assembled in quantities of 8 or 12 pies most of which were given as gifts. To make the cook's life easier, the filling was made one one day and allowed to develop its flavour in the fridge, the cold room or the garage (depending on the amount of food in the fridge and the temperature of the other locations). On the next day. pie dough was made, and allowed to chill, before being filled with the meat mixture. In times past, Mom would make the filling while I did the pastry (her's always had the texture of a rock). We assembled the pies together, drinks (and cigarettes) at hand and with much laughter. Oh how I miss her!!!
- Brown the ground meat.
- Add in the vegetables, spices and flavourings.
- When fragrant, add in the cooked rice.
- Taste and adjust seasoning, if necessary.