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A nod to my late grandmother 😘 French Canadian Tourtiere, or “Meat Pie” Traditionally ground beef and pork. I wanted to kick it up an notch and started with pork chops, flat iron, picanha and Foie gras for that extra level of French richness. My goal was browning (flavour) by grilling the meat on one side, taking it to almost frozen, then grinding it. Vegetables browned with clarified butter, deglazed with red wine, beef stock and blended into the rich pot roast base for the meat. Add the dry seasonings, puree and the browned foie gras, let meat cool abit. Finished with flaky pastry overtop, egg washed and baked until golden brown – rested 10 minute to solidify abit. Served with a mushroom and onion gravy, but I always remember eating it with ketchup 🤷🏻♂️ super deep flavours, hint of grilled smokiness, with the crumbly pastry is deadly 🤤 big nostaglia vibes for me.
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