Tourtière - Traditional French-Canadian dish
Ingredients
(for 2)
1 ready-made pure butter puff pastry cut into half
300g of boneless meat ( I used duck, but the traditional recipe is usually made of minced meat, veal, or beef)
100g of mushrooms
1 onion
3 cloves of garlic
1/2 cup of red wine
1 1/2 tablespoon of flour
400ml of chicken / beef stock
1 bay leaf
Thyme
Salt and pepper
Butter
Instructions
Heat up a pot with butter.
Stir in chopped onions and garlic and fry until slightly browned.
Add meat and stir in flour and continue to stir fry until meat changes colour slightly.
Add in mushrooms.
Add in stock, red wine, bay leaf, thyme, salt and pepper.
Leave to simmer on low heat for 20 minutes or until meat is tender.
Preheat oven to 200 degrees C.
Scoop meat mixture into 2 oven proof casseroles and cover with puff pastry, sealed down at the sides.
Bake in oven for 30 minutes or until golden browned.
Serve with your favourite salad.
Bon appétit!
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