Recipe by Peter Gagné
"A blend of spices used in the traditional French-Canadian tourtiere (meat pie). I use beef, pork and veal, but this mix goes with any combination."
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ground black pepper
I've never had tourtiere pie before, but I'm making bite-sized "tourtiere phyllo bundle" appetizers for a staff Christmas party this year. I used an entire recipe of this spice in approximately 1 lb of pork, and will be wrapping small amounts of it in phyllo, and baking until crisp. The filling, so far, is great - slightly floral, nicely spiced and balanced by the cloves, pepper, and cinnamon. I would make this again to accompany pork, or even lamb - delicious! Edit: everyone loved the pork bundles! I had cooked the pork a little lean, so the appetizers were served with a tamarind sauce. With or without the sauce, the hors d'oevres were great.
Please add "all spice" (piment de la jamaique) to the mix, it is essential!!
This was just what I was looking for I combined it with the Cipate Pie which is the way they make it on the south shore of Quebec. I did add the allspice as well. I soaked my meat & potatoes in theses spices which chicken broth overnight. The smell as it cooked was mouth watering.
Just mixed this together to use in 'Reveillon Tourtiere' from AR for Christmas dinner. It smells amazing! I did add half a teaspoon of ground allspice.
What a great idea - I never thought to prepare this mix ahead of time! My mom and aunts will be thrilled to receive little jars of this at Christmas - they were raised by my French-Canadian great aunt and are forever talking about her cooking. thanks for sharing!
It smells delicious. Now to try it in the pie!
This was very good. I also added 1/4tsp cardamom and 1/2tsp onion powder (to take the place of chopped onion in the meat mix).
Great spice combination!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 2
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