On Fri, 22 Dec 2017 15:16:01 -0700, graham > wrote:

>On 2017-12-22 2:18 PM, U.S. Janet B. wrote:
>> On Fri, 22 Dec 2017 12:44:28 -0700, graham > wrote:
>>
>>> There was a chef on the radio this morning who uses the tourtière
>>> pork/spice mix to make sausage rolls.
>>> Thought you might like to try that.
>>> Graham
>>
>> I pulled this recipe. Is it an authentic, good one? Could it also be
>> used for savory pinwheels? The tourtiere doesn't seem to be sauced
>> for presentation. Is the mixture dry?
>> http://www.pbs.org/food/kitchen-vign...ian-tourtiere/
>> Janet US
>>
>I wouldn't put all those spices in (just the cloves) nor the beef but
>the recipe will vary from family to family. It mix is moist and the fat
>ensures that it is not dry, though solid when cold.
>
>It really is worth making!
>
>Here is a recipe for Tourtière, a traditional xmas dish from Quebec.
>It seems that there are as many recipes as there are cooks (and there
>are also regional variations) but the following are a good start. I
>suspect that the recipes are originally from Mme Benoit, La doyenne de
>la cuisine du Quebec.
>
>Use a basic pastry and cut 2 rounds. Line a pie plate with one and keep
>the other for the top.
>Oven temp. 400ºF/200ºC
>Filling. (tsp=teaspoon=5ml, Tbsp=tablespoon=15ml)
>1 lb (450g) minced, or finely chopped pork
>1 small onion chopped finely
>1 clove garlic, minced
>1/2tsp salt
>1/2tsp dried savoury
>1/4tsp celery salt
>1/4tsp ground cloves
>1/2 cup (125ml) water
>1/4-1/2 cup bread crumbs
>Put all the ingredients (except the breadcrumbs) in a saucepan and bring
>to boil, stirring to break up the pork. Simmer, uncovered, for about 20
>minutes. Remove from heat and stir in a couple of Tbsp breadcrumbs.
>Leave for 10 minutes to absorb the liquid. If there is still some
>liquid left, repeat. Cool.
>Pour mix into the pastry-lined pie plate and cover with the other circle
>of pastry. Brush with beaten egg, poke a small hole in the top and bake
>for 30-40 minutes until nicely golden.
>Instead of the breadcrumbs, there is an alternative method with grated
>potato. Follow the above recipe but add two grated, medium potatoes at
>the beginning and omit the breadcrumbs. Cover and simmer for 30 minutes.

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Janet US