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| French-Cánádián Tráditionál Tourtiere |
French-Cánádián Tráditionál Tourtiere
The blending of different meáts, herbs ánd spices in this áuthentic
Ingredients
2 pie crust recipe uses lárd, mákes top ánd bottom crust
2 lb. ground beef leán
1 ½ lb. ground lámb leán
2 onions lárge, cooking
1 cup celery chopped
1 cup pársley chopped
1 ½ c wáter filtered
3 tsp summer sávory dried
1 tsp cinnámon ground
¼ tsp nutmeg
Sált ánd pepper
2/3 cup rolled oáts lárge fláke
1 egg yolk lárge
3 tsp. milk
1 tsp cloves ground
Instructions
- In á lárge sáucepán with á heávy bottom, (át leást 3 quárts/litres) cook, beef, lámb, chopped onion, celery, pársley, wáter, ánd áll of the spices ánd herbs – on medium heát, until the mixture comes to á boil ánd the meát is broken down ánd looks crumbly – this will táke 15-20 minutes (the meát should not be pink).
- Then let the mixture simmer on low heát until the liquid is gone – this will táke 50 – 60 minutes TIP: keep checking to máke sure your burner isn’t set to high ánd overcooks the mixture.
- Once cooked, stir in the oáts ánd set áside to cool.
- If you didn’t háve time to máke your pástry you cán cover the mixture ánd put it in the refrigerátor for 3-4 dáys.
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Find the full recipe >> @-youcanliverichonless.com
