Ingredients
6 or 7 medium potatoes
2 tbsp oil
1 1/2 lb medium ground beef
1 large onion, diced
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp garlic salt
1 salt and pepper to taste
1 pastry for 2 double-crust
1 9-inch pies
Directions
COMMENTS: The large quantity of potatoes and modest amount
of
seasonning seems to reduce the beef flavor. We vote for a little less
potato and an extra pinch of spice. Boil potatoes and mash coarsely.
Heat oil in large, heavy duty frying pan and brown beef and onion.
Stir in potatoes, allspice, cinnamon, garlic salt, salt and pepper.
Preheat oven to 400'F.. Line two 9-inch pie pans with pastry. Using
slotted spoon, fill pans with meat mixture. Cover with top crusts,
cutting vents so steam can escape. Bake= in preheated oven for 45
minutes or until golden-brown. Makes two tourti=8Ares. from the
Montreal Gazette December 5 1984
Servings: 2 servings
Beef Tourtišre French Canadian Meat Pie Recipe brought to you by Recipe Ideas
Categories: Beef; French; Meat; Pie
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions back into history, at least as far back as pharonic Egypt, and maybe further still. In practice though, in the main part, these early recipes were just very simple hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to food historians are a few ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. As our culinary historical trip moves on a few more years there are a couple of interesting cookery books which appeared in the 1300s ; a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these have no connection with the indian food that we all know today, but rather accounts of the types of meals enjoyed by the rich people of the period. Over the following few hundred years, the wealthy families of the West tried to serve up the most exotic meals, and because of this chefs and their recipe collections could command a high salary. Even so, it wasn`t until the 19th century that fine cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and writing down recipes to help cooks of their time. By the arrival of the 20th century, cooking books were increasing in popularity mostly as a result of higher levels of literacy, leisure time and having more money to spend. |
We hope you enjoy this Beef Tourtisre French Canadian Meat Pie recipe.
