Friday, December 16, 2011

Canada: Québec Pork Pie (Tourtière)

   

Here is another great Canadian recipe for this month's Cook Around the Globe. When I started looking for Canadian recipes for this month, this was not only one of the first that I came across, but also one that I found many, many times in lots of different variations. I decided on this particular version because it had a more complex combination of herbs and spices than the other recipes I had found, and the addition of oats (instead of breadcrumbs as in most of the other recipes) sounded very interesting. The reason I chose puff pastry instead of pie crust is very simple: I just love the taste and texture, and it is easier to eat than pie crust. I loved this pie. The taste of the filling actually reminded me of "Gekochte Mettwurst" (cooked & canned ground pork) from Germany. The only thing that prevents me from putting it back on the meal plan right away is that it is by no means a low-calorie dish. It is a great comfort food for the winter, though!

Six months ago: Greek Salad with Gyro-Style Pork


Ingredients:
500 g ground pork
1/2 to 3/4 cup cold water
1/2 cup onion, minced
1/4 cup celery, minced
1/4 tsp ground black pepper
1 bay leaf
1/2 tsp dried savory (or 2 pinches sage plus dried thyme for a total of 1/2 tsp)
1/4 tsp dried crushed rosemary
1/4 tsp grated nutmeg
1 pinch cinnamon
salt
1/4 cup old fashioned rolled oats
oil or cooking spray
(puff) pastry for double crust pie

Place pork and water in a large enough pan, and bring to a boil. Add onion, celery, pepper, bay leaf, savory (or substitute), rosemary, nutmeg, and cinnamon. Simmer, covered, for 1 1/2 hours, adding more water if mixture dries out. Halfway through cooking time, season with salt to taste. Stir in rolled oats and cook, stirring, for 1-2 minutes. Remove bay leaf. Let cool. Meanwhile, spray 9" pie plate with oil and line with pastry. Preheat oven to 425F. When meat mixture is lukewarm, spoon into pie shell and cover with remaining pastry. Trim pastry, seal edges, and using a toothpick, prick steam holes in the top crust. Decorate with pastry cutouts as desired. Bake for 15 minutes, then reduce heat to 375F and bake another 25 minutes or until crust is golden. Serve with Green Bean Salad or side of your choice.


(adapted from Canada Travel)

1 comment:

  1. I love pot pies! I hadn't thought of making one with pork. Thanks for sharing the recipe, it looks fantastic!

    ReplyDelete