Tourtière a la Blewett

I'm continually searching for recipes and new ideas. Tourtière came up and I thought why not? Upon reading a bit more I learned that this dish is a traditional French Canadian dish that is served on Christmas Eve. It can also be made with Salmon. I have bought this at our local bakery and it is very expensive! As with every dish it depends on whose kitchen you are in, the claims are mine are the best! So after reading several I decided to try my hand at combining several of “the best”. 

One batch of filling made these 3 large size ramekins. So we made another batch and it made 2 regular sized pie plates. This should last us a while don’t you think? 🥴

Filling

2 c garlic mashed potatoes (added 1/4 c butter & 1 tsp salt)

1 lb ground pork

1 lb ground beef

1 medium onion, finely chopped

1 fist garlic, minced

2 tbsp Dijon mustard

1 tsp hot pepper 

1 tsp dried thyme leaves

1 tsp dried sage

1 tsp salt

1 tsp ground cloves

1 tsp nutmeg

Brown ground pork. When pink is gone add ground beef. Drain.

Sauté onion & garlic

Return meat to pan

Add spices

Add mashed potatoes 

Set aside and let cool.

Pastry

1 lb pkg of Tenderflake 

Follow directions on pkg with the exception of using 5 c. whole wheat flour in place of all purpose flour. I used the extra 1/2 c flour for rolling out pastry.

Whisk together 1 egg and 1 tbsp of milk. Brush top of pastry.

Bake 375° for 45 min.