Very good recipe BUT when I make Tourtiere, I use a modern twist. Instead of bread crumbs or mashed potato, I use instant mashed potato flakes or buds (DRY, not reconstituted) and stir until the pork mixture is stiffened but not too dry. The volume of instant potato flakes depends on how wet your meat mixture is. I also increase the Allspice to 1/2 teaspoon and often add 1 clove of garlic, finely minced.
Another addition is 1/2 tsp. dried Thyme.
We always served our Tourtiere with green tomato ketchup or relish - home made, of course. This pie is good hot, at room temperature or even cold.
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Very good recipe BUT when I make Tourtiere, I use a modern twist. Instead of bread crumbs or...