In December, Coco and the founding Carbs challenged each other to make a Tourtière. Our father, Wilfred, who was of French Canadian heritage, would often make this meat pie during the Christmas season. To be honest, his was always a bit dry and bland, and required a good deal of ketchup to make it palatable (sorry Daddy). Nonetheless, I’ve always been intrigued by the photos of tourtière, they looked so ethnic and celebratory. Hence, the challenge. We each agreed to make a tourtière between December 15th and Epiphany.

Joe was the first. He completed his tourtières on Christmas Day! He made two, enjoying one for his Christmas dinner with John, and sharing one with our nephew, Rick, and his family.

Joe’s recipe used ground pork, chopped onion, mashed potatoes and a little water. He seasoned it with allspice, cloves, salt and pepper. —- Adding the mashed potatoes to the pan with the browned pork and cooking it slightly allowed the potato starch to activate and bind the filling nicely.

Results were very favorable! Joe reported great texture with the filling holding together well and the seasoning “spot on”. The tourtière was especially enjoyed by my great-nephew Lane.

Great Job Carbo King!