It truly was a *thud* moment. I even fed others, which
was very brave on their part!
The soup was pretty yummy, however!
?
?
Luvw, you asked me about tortieres the other night.
I will post the recipe here.
Long ago, in Old Quebec, they were made into small pies that would go into a man’s lunchbucket.
As the years progressed, they were made into the average 10 inch pie.
The filling is very savory, and this has been a family tradtion to have these at Thanksgiving and Christmas, for as long as I can remember..
Tourtiere
Makes two pies
Filling
3/4 lb ground veal
3/4 lb ground pork
1 1/2 lbs ground beef
1 onion, chopped finely
1/2 large carrot, diced finely
1 stalk celery, diced finely
1 tsp chopped garlic
1/2 tsp savory
1/2 tsp sage
1 tblsp olive oil
salt & pepper to taste
Optional: 1/2 cup bread crumbs *or* 3/4 cup mashed potatoes
1. Saute vegetables until a little soft, starting with carrots, then celery, then onions & garlic
2. Start browning the meat with the vegetables. Start with the pork, then add the veal, then the beef. Once the meat is browned and everything is well combined, add the savory and sage.
3. While browning, make sure the mixture doesn’t get too dry and crumbly. You can add some bread crumbs or mashed potatoes at this point to act as a binder.
4. Let cool completely before putting in crust.
Crust & final prep
1 lb vegetable shortening (ie. Crisco)
4 cups all purpose flour
1 tsp salt
1/2 cup (approx) of ice water
egg wash (1 egg beaten with a splash of water)
1. In a large bowl, using a pastry cutter, gradually add the shortening to the flour & salt about an eighth at a time.
2. Make a well in the middle and slowly add the water, mixing quickly with a spoon.
3. Using your hands, combine & knead the dough.
4. Roll out the dough into the tops and bottoms.
5. Put the bottoms in 9” pie plates, add 1/2 the filling to each, to the top of the plate.
6. Carefully put the tops on the pies & trim excess. Using a sharp knife, cut some vents in the pies for steam to escape.
7. Using a pastry brush, lightly brush egg wash on the tops. This will help them get a nice golden brown.
8. Put the pies into a 450 degree oven. Immediately reduce the temperature to 350. Bake for 50 minutes or so, until the pies are a golden brown.
You’ve talked about your veggie soup before. I know it’s delish.