{"id":2278,"date":"2017-03-20T08:28:33","date_gmt":"2017-03-20T14:28:33","guid":{"rendered":"http:\/\/french-barn.com\/blog\/?p=2278"},"modified":"2017-03-20T08:28:33","modified_gmt":"2017-03-20T14:28:33","slug":"tourtiere-hand-pies","status":"publish","type":"post","link":"https:\/\/french-barn.com\/blog\/food-wine\/tourtiere-hand-pies","title":{"rendered":"Tourti\u00e8re Hand Pies"},"content":{"rendered":"

\"Tourti\u00e8re<\/p>\n

I\u2019ve seriously embraced making\u00a0comfort food this winter, learning\u00a0to bake a decent loaf of sourdough bread<\/a>, making pies and pastries,\u00a0and ensuring an ongoing supply of chicken or beef broth for soups and stews of all kinds. While my inner gardener is always looking forward to spring, I try to be mindful of the pleasures of winter. Cranking up the oven for a few hours to bake bread warms\u00a0up the kitchen, slowly simmering soup on the stove for a day fills your house with a wonderful smell and some much needed humidity, and spending some quiet time baking savoury pastries is the best\u00a0therapy for getting through the cold season.<\/p>\n

While\u00a0I\u2019m obviously super excited that it\u2019s already March, it seems like there\u2019s still a little bit more winter in our Canadian\u00a0forecast before it takes a warmer turn, so the baking continues. Today I\u2019m sharing a hand pie recipe, perfect for early\u00a0spring gatherings, and inspired by the French-Canadian classic, tourti\u00e8re.<\/p>\n

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Tourti\u00e8re is traditionally made as a deep dish pie,\u00a0with chopped meat (incl. game meats), potatoes, herbs, and spices. It\u2019s rich and satisfying,\u00a0often served during the winter holidays, but I decided to try to a\u00a0lighter and more portable version, with the upcoming spring holidays in mind.<\/p>\n

I used ground beef vs. chopped meat to simplify the process and make the filling a little bit leaner and lighter for spring. You can use your choice of ground meat, perhaps replacing the beef with a blend of pork and poultry or adding a little bit of ground lamb or venison to the beef if you want to add some more traditional gamey flavour. Potatoes are starchy and help bind the filling, and fresh chillies are always welcome for an extra kick. The hand pies can be made in advance, they keep well for a few days in the fridge and can be reheated in the oven. They\u2019re pretty great with a side of blended vegetable soup, or on their own as an appetizer.<\/p>\n

\"Tourti\u00e8re
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\n\"Tourti\u00e8re<\/p>\n

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