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

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

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

sorry, I got the wrong ping ;(
Janet US

On 2017-12-22, U.S Janet B > wrote:


> I pulled this recipe. Is it an authentic, good one?

> http://www.pbs.org/food/kitchen-vign...ian-tourtiere/

So, basically, it's a pork pie made in a regular pie crust, instead of
a stand-up hot-water crust? Yes? No?

nb

"U.S. Janet B." wrote in message
...

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

sorry, I got the wrong ping ;(
Janet US

==

TBH you are far more able to work with this than 'anybody' else)

Perhaps he meant to say US

--
http://www.helpforheroes.org.uk

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.

On 2017-12-22 2:31 PM, notbob wrote:
> On 2017-12-22, U.S Janet B > wrote:
>
>
>> I pulled this recipe. Is it an authentic, good one?
>
>> http://www.pbs.org/food/kitchen-vign...ian-tourtiere/
>
> So, basically, it's a pork pie made in a regular pie crust, instead of
> a stand-up hot-water crust? Yes? No?
>
> nb
>
Sort of!! It's probably easier to make than a traditional Melton Mowbray
pork pie.
Try the recipe I posted to JanetB.

On 2017-12-22 2:19 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
>
> sorry, I got the wrong ping ;(
> Janet US
>
Don't apologise!!! Janet UK made the recipe I have posted above and
really enjoyed it. Therefore I pinged her.
Tourtière is popular at xmas time although it is made throughout the
year. In fact a Calgary pie company sells it all the time.
It's easy to make and I recommend it highly.
Graham

On 2017-12-22 4:18 PM, U.S. Janet B. wrote:

> 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/

It would probably be good. I don't know about the nutmeg and cinnamon.
Most tortiere recipes just use cloves. The mashed potatoes will work,
but I usually use very finely diced potatoes.

The butter pie crust is probably pretty good, but I think it is more
common to use a lard based pastry.

We do meat pies for Christmas Eve, usually alternating Tortiere and beef
and mushroom. When we do beef and mushroom my wife does it, but I do the
tortiere. They are hard to screw up. I have tried several variations,
pure pork, pork and beef, pork beef and veal. They always turn out
nicely and people rave about them.

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.

Copied and saved, thanks
Janet US

In article >, says...
>
> 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

Oh, thanks, that does sound rather good. Did he use puff pastry?

Janet UK

In article >, says...
>
> On 2017-12-22 2:19 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
> >
> > sorry, I got the wrong ping ;(
> > Janet US
> >
> Don't apologise!!! Janet UK made the recipe I have posted above and
> really enjoyed it. Therefore I pinged her.
> Tourtière is popular at xmas time although it is made throughout the
> year. In fact a Calgary pie company sells it all the time.
> It's easy to make and I recommend it highly.
> Graham

I've made Graham's tourtiere recipe many times, and really recommend
it. It's spicier than British pork pie (hot water crust) and a lot
easier to make.


Janet UK

On 2017-12-22 5:42 PM, Janet wrote:
> In article >, says...
>>
>> 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
>
> Oh, thanks, that does sound rather good. Did he use puff pastry?
>
> Janet UK
>
He didn't say. I know PP is often used but my Mother always used a
short, lard-based pastry for her sausage rolls.
Graham

On Friday, December 22, 2017 at 4:38:47 PM UTC-6, Dave Smith wrote:
>
> We do meat pies for Christmas Eve, usually alternating Tortiere and beef
> and mushroom. When we do beef and mushroom my wife does it, but I do the
> tortiere. They are hard to screw up. I have tried several variations,
> pure pork, pork and beef, pork beef and veal. They always turn out
> nicely and people rave about them.
>
>
Does yours look better than the one in this picture?? Frankly,
that thing looks terrible. Nice crust but the filling looks
like gray sludge.