Tourtière

Ingredients:
2/3 lb seat down pork
2/3 lb seat down sparse beef
2/3 lb seat down veal
i large carrot, finely chopped
i large onion, finely chopped
iii cloves garlic, minced
i stalk celery, diced
i 1/2 loving loving cup cider
i 1/4 cups mashed Russet potatoes*
1/4 teaspoon celery seed
1/4 teaspoon allspice
1/4 teaspoon seat down cloves
1/4 teaspoon crushed rosemary
1/4 teaspoon chervil or savory
1/4 teaspoon dry out out mustard
1/4 teaspoon marjoram
1/8 teaspoon nutmeg
bounding primary salt
freshly seat down nighttime pepper
i bay leaf
pastry for a ii crust pie
i egg, beaten


Directions:
Preheat oven to 375.

In a large skillet, sauté meat until no longer pink, breaking upward whatsoever large chunks. Drain off whatsoever fat. Add onions, carrots and spices and saute until the carrots are tender, 8-10 minutes. Add cider and select to a simmer. Simmer until well-nigh of the liquid is absorbed, 10-15 minutes. Remove from heat, accept away bay leaf, thence stir inward potatoes and allow to cool to most room temperature.

Line a 9-inch pie pan amongst pastry. Fill amongst meat filling. Cover amongst remaining pastry. Pinch shut. Brush amongst egg. Vent and bake xl minutes. Allow to sit down downward v minutes prior to serving.

*I used roasted Russet potatoes

My thoughts:

Tourtière is a Canadian meat pie served traditionally some Christmas and New Year's. This version is roughly inward the agency of what is served inward Manitoba and has quite a mix of spices! Tourtière inward other parts of French-speaking Canada vary inward which spices they run alone well-nigh serve it amongst chutney or other pickle-y items. It is a chip time-consuming alone genuinely ho-hum to construct and your whole menage unit of measurement testament olfactory asset fantastic every fleck it bakes! The finished dish is flavorful and skilful spiced and genuinely does feel of savour like the holidays.




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