In keeping with the holiday theme, new regular contributor Kathryn Lagden, shares her 2010 Boxing Day cooking adventure.
This year I’m hosting one of our three family Christmas dinners on Boxing Day. I expect that by December 26 we’ll have had enough turkey and trimmings, so I figured I’d cook up something a little different this year. I decided tourtiere, a dish traditionally served on Christmas eve in Quebec, would be keeping with the festive season while offering my family something a little different.
The idea was the easy part. I’ve never actually made meat pie or pastry before so I was a little nervous about the execution. A trial run to work out the kinks was definitely in order. I settled on the recipe from the Canadian Living website for both the tourtiere and the pastry.
Preparing the filling was fairly straightforward. While I browned the pork I prepared the vegetables and measured out the seasonings. I was a little trepidacious about adding all 3 onions as the quantity seemed to overpower the other ingredients. Not to worry though, the onions cooked down and everything melded together nicely.
I did not add any “summer savory.” I have no idea what this is and I couldn’t find it in the grocery store so I just skipped it. The cloves and cinnamon give this dish a wonderful flavour but I’ll likely add a little rosemary next time as well.
A picture of the filling cooked and ready to pop in the fridge to chill is on the right.