Tourtiere Dianna Ashworth
Inspired by a recipe from chef Robert Bourassa (of Café Henry Burger in Quebec), this French-Canadian meat pie is a must for Dianna and her family, who live in Ottawa. She says, ‘It’s an honour to celebrate the heritage of my grandmothers with this traditional meat pie. It feels and smells like Christmas when it’s cooking in the oven.’
SERVES 4-6 PREP 40 mins plus cooling COOK 2 hrs MORE EFFORT
1/2 tbsp vegetable oil
175g pork mince
175g lean beef mince
200g veal mince
1 onion, finely chopped
1 large carrot, grated
1 celery stick, finely chopped
1 large garlic clove, crushed
175ml non-alcoholic wine
1 tsp ground cloves
1/2 tsp each ground mace and nutmeg
3 thyme sprigs
1 bay leaf
175ml beef stock
35g rolled oats
320g pack ready-rolled shortcrust pastry
1 egg, lightly beaten
320g pack puff pastry sheets
1 Heat 1 tbsp of the oil in a large frying pan over a medium heat. Fry the meat in batches until browned. Tip into a large bowl and set aside.
2 Heat the remaining oil in the same pan, then add the onions, carrot, celery and garlic. Fry for 8-10 mins until softened. Add this to the meat.
Diese Geschichte stammt aus der December 2020-Ausgabe von BBC Good Food ME.
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Diese Geschichte stammt aus der December 2020-Ausgabe von BBC Good Food ME.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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