What a fun week- busy but fun! With limited time to bake, second best thing??? Share a fun recipe from the vault of CafeTerraBlog!
When I shared this recipe last January, I also shared all the memories that this dish brought back to me! You can enjoy the orginal post here! The tourtiere is commonly made around the holidays, but honestly should be enjoyed all year long. It is full of flavor, and a perfect comfort food.
You will find the tourtiere made in a pie form. However, growing up I loved eating pasties, which were usually in a individual hand pie. I also love having my own little pie, something fun about a mini pie!
Recipe adapted from Nights Around The Table
- 1 lb ground pork
- 1 lb venison
- 2 cups potato, diced
- 1 cup breadcrumbs
- 4 cups beef stock
- 1 onion, finely diced
- 3 bay leaves
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- ¼ tsp paprika
- ¼ tsp nutmeg
- ¼ tsp sage
- Pinch of cloves
- Salt and pepper to taste
- Heat large pot or dutch oven with olive oil on Medium heat. Soften onions until translucent, and then add garlic, bay leaves and spices, heat for 20 seconds before adding stock so that garlic doesn’t burn. Add potatoes and bring to a boil, then remove bay leaves and add uncooked meat to stock. Simmer for 20 minutes (or until meat is no longer pink) skim the fat as it cooks.
- Stir in breadcrumbs and turn off the heat. Cool and let sit in fridge overnight before preparing hand pies.
- For hand pies:
- Preheat oven to 425 degrees F.
- You can use pre-made or homeamade pie crust. Cut a circle to about 6-8 inches in diameter for each individual pie. Put about 2-3 Tbsps of meat mixture on one side of dough. Fold dough over, and pinch edges together. Brush top of dough with egg wash, and bake for 20 minutes depending on oven.
I will bring more recipes out of the vault this year. I discovered several recipes that needed some extra love, especially some of my Chobani Greek Yogurt recipes!
Have you ever had a tourtiere?
Until next time, Come on in, Have a seat,