1/2 grated carrot or finely chopped red pepper (for colour)
1/2 cup Oatmeal (not quick cooking type)
A tortiere has long been a staple of Christmas Eve supper in Quebec. Each family has their own favorite way to prepare. You can thicken a tourtiere with flour, potatoes, bread crumbs or instant potato flakes, but I prefer oatmeal. Some people like to add dried savory and thyme, maybe even a bay leaf (be sure to take it out when the mixture is cooked). Be creative - make it your own traditional recipe. Even my brother Duncan’s recipe is not the same as mine.
Preheat oven 375 degrees
In large frypan or pot - cook onion and garlic in oil just until golden. Add pork and veal to onions. You can substitute veal with any other ground meat if you’d like - preferably not beef.
Cook until well done. Stir in the spices. Add the chicken stock and simmer, covered for approximately 15 minutes on medium heat. Add the grated carrots or red pepper. Add the ½ c of oatmeal. Cook another 15 minutes on low heat. If it looks too dry add a little more chicken stock and if took liquid add a little more oatmeal.
Let cool for 15 minutes hour and spoon into pie shell. Top with second crust and brush top with egg mixture. Cut slits into top of pie to allow steam to excape. Cook for 30 minutes until golden brown. Let the pie cook before serving. Serve with ketchup or a homemade chutney.