Tourtiere With Mushroom Sauce

A Christmas eve tradition and a perfect gift. Save time and make it ahead and freeze

Tourtiere With Mushroom Sauce
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Ingredients
  1. Enough pastry for 3, 2-crust pies
  2. 1 1/2 lbs. lean ground pork 750g
  3. 1 1/2 lbs. lean ground beef 750g
  4. 1 1/2 cups finely chopped onion 375ml
  5. 1 tsp. thyme 5ml
  6. 1 tsp. sage 5ml
  7. 1 tsp. dry mustard 5ml
  8. 2 tsp. salt 10ml
  9. 1/2 cup chopped fresh parsley 125ml
  10. 2 garlic cloves, minced
  11. pepper to taste
  12. 1 cup water 250ml
  13. 1 cup bread crumbs 250ml
  14. or 2 cups (500 ml) mashed potatoes
  15. Mushroom Sauce
  16. 2 Tbsp. butter 30ml
  17. 3 cups sliced mushrooms 750ml
  18. 1/2 cup sliced onions 125ml
  19. 2 Tbsp. butter 30ml
  20. 2 tsp. flour 10ml
  21. 1 cup beef broth 250ml
  22. 1/2 cup dry red wine 125ml
Instructions
To Make Filling
  1. In frying pan, lightly brown meat. Drain off fat. Add onion and stir in seasonings. Add water, cover and simmer 15 minutes, or until most of liquid is absorbed but mixture is still moist. Add bread crumbs. Let cool. Spoon mixture into pastry-lined 9″ pie plates. Cover with top crusts, seal and flute edges. May be frozen at this point. Cut slashes on top to release steam. Bake 425 F for 15 minutes, reduce heat to 350F and bake 30 minutes or until well browned. This recipe can also be made as an appetizer using tart shells.
  2. To Make Mushroom Sauce: Saute mushrooms and onions in butter for 10 minutes. Remove to plate. Melt butter and blend flour and a few tablespoons of beef broth into pan juices. Stir in remaining beef broth and wine. Bring to a boil until mixture thickens. Add mushrooms and onions back into sauce. Serve warm with tourtiere.
  3. For a change and less work you can serve with cranberry sauce on the side and a dollop of sour cream.
Instructions
  1. To Make Mushroom Sauce: Saute mushrooms and onions in butter for 10 minutes. Remove to plate. Melt butter and blend flour and a few tablespoons of beef broth into pan juices. Stir in remaining beef broth and wine. Bring to a boil until mixture thickens. Add mushrooms and onions back into sauce. Serve warm with tourtiere.
Notes
  1. For a change and less work you can serve with cranberry sauce on the side and a dollop of sour cream.
The Best of Bridge http://www.bestofbridge.com/

It took him 6 months to sing “Night and Day” – he was an eskimo.

Posted in Recipes, Beef, Pork & Lamb and tagged , , .

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