Savory Pies~

At Christmas..I make several Tourtières.. so we can eat one at Christmas..and then during the year Jacques has a last minute dinner..



This year I was happy to use the little cutters I bought in Florida at W-S(I love that store!).. You just roll out the pastry and cut..
My recipe for tourtiere is Jehane Benoit's..an old old recipe..

Next year I will add a bit of potatoes..for a change..but imperceptible:)

La Recette~

Tourtiere
The Canadiana Cookbook/Mme Jehane Benoit



1 lb pork -- minced
1 sm onion -- chopped
1 sm garlic clove -- minced
1/2 tsp salt
1/4 tsp celery salt
1/4 tsp ground cloves
1/2 c water
1/4 c bread crumbs -- up to 1/2 cup
Pastry dough of your choice

Place all the ingredients except the bread crumbs and pastry in a saucepan.
Bring to a boil and cook uncovered for 20 minutes over medium heat. Remove
from heat and add a few spoonfuls of bread crumbs. Let stand for 10
minutes. If the fat is sufficiently absorbed by the bread crumbs, do not
add more. If not, continue in the same manner.

Cool and pour into a pastry-lined pie pan. Cover with crust. Bake at 400
degrees until golden brown. Serve hot. A cooked tourtiere can be frozen 4-5
months. It does not have to be thawed out before reheating.

I often start the pie on the bottom rack and move up..this year I blind baked the crusts first.
I love these in muffin cups..and I make the next size up..One portion sized smaller pie tins..

There are millions of tourtieres recipes..I have made several..but this is the one my mom made..as close to it I think..
***I add cinnamon.. and believe oit or not..my husband sprinkles sugar on top! This is served w/ a home made chunky ketchup..or refular ketchup..or chili sauce..I like mine when I eat it..w/ mustard..I do a mixture of meats..pork and beef.
Already the recipe is different:)





Another savory pie we enjoy here is salmon pie~ ( Warning*** Night photo:))



It is best with fresh salmon..but when none is on hand..a good canned kind can work well..
I use mashed potatoes that I make,garlic,butter ..and french shallots. then mix in the salmon and some salt and pepper..celery salt(a touch) and fish spices..you can use Old bay if you wish..
I sometimes use a short crust.. but I think I prefer just no crust at the bottom and a puff pastry topping..it makes a nice quick meal~