Tourtiere

With the opening of the Olympics last week, I decided to host an opening ceremonies party. It only seemed natural that the food would celebrate several of the countries from around the world.  Also, naturally, the idea to have a party only came to me the day before. I will admit a few of the dishes were store bought. However, this little gem was created and devoured in my own kitchen. This recipe will make two tourtieres.

1 large onion, diced

2 cloves of garlic, minced

1 tbsp. cinnamon

2 tsp ground cloves

1 tsp thyme

1/2 lbs ground pork

1/2 lbs ground beef

1 C carrots, diced

2 C potatoes, diced

1 1/2 C beef stock

Salt and pepper to taste

4 pie shells (store-bought)

1/2 C Maple Syrup

Pre bake 2 pie shells at 375 degrees for 10 minutes.

Heat vegetable oil in a large pot over medium heat. Add in onions and garlic. Cook for 1 – 2 minutes until starting to sweat. Stir in Cinnamon, cloves and thyme. Cook for 1 – 2 minutes more. Add in the beef, pork, salt and pepper. Cook for about 5 minutes, breaking up the meat as it cooks. Toss in the potatoes, carrots and beef stock. Stir and cover. Simmer for 10 -15 minutes until the veggies are tender-crisp. Remove from heat.

Remove the 2 unbaked pie shells from the tray and roll them out. These will be used as the top crust on the tourtiere.

Spoon meat mixture evenly between the pre-baked shells. Lay the rolled out pastry on top and crimp the edges. Brush the top with Maple Syrup. Place the pies back in the oven and bake for an additional 15 minutes or so, until the top is golden brown.

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