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Tortiere (Meat Pie) Joel Lafond, Executive Chef with the Shaarey Zedek Synagogue Catering Department
December 14, 2006 was my 35th birthday. It was also the day that my Memere (grandma) passed away—one minute before I was born all those years ago. In memory of her, I thought I would share a recipe with you that is French and traditionally served during the holidays. It is a very simple recipe and I have made some variations to make it kosher. It is not for everyone, but then again, how many foods really are. Have a Happy Holiday Season and enjoy your family.
Yield: 8 servings
Ingredients
In a fry pan sauté the onions and garlic until soft, but not brown, then add the ground beef and brown the mixture. Add the beef broth allowing it to be absorbed into the beef. Season with salt and pepper. Allow to cool slightly. Fill the pie shell and top with dough, as if you were making an apple pie. Vent the crust with a hole in the centre or with slits and egg wash the top. Bake at 175º C (350º F) until the top is golden brown and the beef is hot. Allow to rest slightly then cut into the number of pieces you need and serve. A lot of people I know eat tortiere with ketchup, but a nice red wine mushroom gravy is great with this dish. Just sauté mushrooms, deglaze with red wine, add beef stock or broth, bring to a slight boil and thicken with corn starch, then season to taste with salt and pepper.
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