16 Year Tradition

Ever since Theresa, Doris and I moved to Oakville and lately Burlington we have taken a day and made tourtiere .It is a rather simple exercise but we all have our own recipes for this French Canadian Xmas treat. My recipe came mainly from my late Mother in law Margaret. I made them before but she helped and added her special spices.

With Doris and Theresa helping we made as many as 12 pies but this year we decided on six. I made the body of the pie from beef and pork ham bug. I cooked it in the traditional  way by boiling the ingredients in water and making sure the taste was just right. The only spice that I use besides the eight regular ones is ginger. I love to use ginger in many of my items because of the mellow aroma and warm taste.

I make the pastry and Doris rolls it out. I have never seen anyone that could roll pastry like Doris. Even at 99 her pastry is rolled perfectly even and she will be hard to replace while doing this traditional Xmas treat.