It’s not really fall, but it’s tourtiere for dinner anyway.

Tourtiere, simplified by Kate Holmes of TGtbT.comWell, it’s fall by the calendar, and that will have to do here in Southwest Florida. So here’s what’s for supper tonight chez nous. I’m speaking French so I can avoid pronouncing tourtiere.

Tourtiere: a French Canadian meat pie.

Simmer 2-3 lb. ground meat (I use beef, pork, veal, turkey but it’s traditionally pork) in 3/4 c water with 1 envelope beefy onion soup mix, 1/4 t nutmeg and 1/4 t allspice. Bring to a boil, then simmer 25 minutes.

Then thicken it with 3 T flour whisked into 1/4 c water and let thicken a bit, say 5 minutes.

Turn the mix into a (good old Pillsbury) pie shell, cover with the other shell, bake at 400 degrees for 30 minutes.

That’s it.

(I know, some charming ladies in lace caps named Marie are probably revolving in their graves. But I like it.)

Until I started looking for an image to share with you, I didn’t know this is a traditional Christmas dish. I make it ’cause we like it, it freezes well, and it can even be eaten room temp.

I’m making roast carrots too, as long as the oven’s on. Did I mention it’s 90 degrees at 6pm?

See more Recipes I’ve actually used and recommend.

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