Tourtière - Traditional French-Canadian dish

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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Cannelloni stuffed with tomato sauce

Cannelloni stuffed with tomato sauce

Ingredients

(for 2)

6 cannelloni

500g of peeled tomatoes (available in cans)

1 small white onion 

1 carrot

200g of minced meat

100g of prawns

100g of calamari

1 bay leaf

oregano

Shredded mozzarella cheese

Salt and pepper

Olive oil 

Instructions

Preheat oven to 200 degrees celsius.

Prepare cannelloni as indicated on the packaging

Clean and cut prawns and calamari into small pieces (to fit into the cannelloni).

Peel and dice onion and carrot and fry in heated up pan with olive oil.

Add in minced meat, prawns and calamari and fry until fragrant.

Smash peeled tomatoes with a blender until creamy and pour into pan with cooked ingredients.

Add bay leaf, oregano, salt and pepper and leave to simmer.

Remove from heat once tomato sauce is rich and thick.

Stuff filling into individual cannelloni, and lay on baking tray.

Finish with a layer of tomato mixture and sprinkle generously with mozzarella cheese.

Bake in preheated oven at 200 degrees celsius for 15 minutes or until browned and cannelloni are cooked through.

 

Serve hot.

Bon appétit!
To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com