Tourtiere Turnovers

First...there is no one recipe for tourtiere from Quebec.There are as many Tourtiere recipes as there are towns in Quebec and I have seen "authentic" recipes that use poultry , bread crumbs and potatoes and all are from the many different areas of Quebec that my friends and neighbours come from. My neighbour uses bread crumbs and mushrooms in hers and she is a transplanted Quebecoise. This recipe is very good and I've tried it myself as I have this Canadian Living Holiday book.

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For accuracy I'm giving it no more than 2 stars.1st this recipe is closer to a scotish meat pie than a tourtiere. Garlic i a tourtiere is blasphemy, mushroom good variation but again not accurate and mashed potatoes sounds more like a British adaptation . This one is more accurate : 1/2pound lean ground pork 1/2 pound lean ground beef 1/2 pound ground vea (or more pork) 1 onion, diced 1/2 cup water 1 1/2 teaspoons salt 1/2 teaspoon dried thyme, crushed 1/4 teaspoon ground sage 1/4 teaspoon ground black pepper 1/8 teaspoon ground cloves In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Preheat oven to 425 degrees F.Pour mixture in a 1 recipe pastry for a 9 inch double crust pie or put 2 Tbsp of the mixture in a 4" crust square fold into a triangle humecting the edges with water .Bake for 30 min covered with a foil paper then uncovered for an extra 15-20 min.or until crust is golden .

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