Tourtiere: which would you choose?
Which would you choose?
I am hoping you will choose the same as I did.Because I made both kinds, even though I intended making all turnover sized ones. I discovered that that is as fiddley and time-consuming as making cookies!
Little fiddley ones
both
So big and golden or small and white? I can use some votes on my side.
December 31st, 2008 in
Uncategorized | tags: entertaining, French-Canadian, main dish, meat, party, pork, secondo
Definitely BIG and golden!
Yep, BIG and golden! And a very happy new year too!
Heck! I just noticed they are MEAT pies. Could I have mine with chicken, please?
I’m tempted to go with big and golden but I’ll choose the small one for sentimental reasons. They look like the empanadas /pastelillos we eat back home in Puerto Rico. We usually fry them but I recently started baking them.
Best wishes for a wonderful 2009!
Good luck on that! I don’t think even Dermott would dare. These are sometimes made with game, but wussy chicken? uh uh.
There had to be one…. OK, I will post the recipe and you can make 25 little ones!
I ate a piece of the big one. It was delicious, a not usual flavour for Italian people who aren’t accustomed to spicy meat. I like it definitely!!
Thank you Judith for the marvellous gift you gave me that night.
Whoever read the blog taste it!
I’d go big too…and wow! Look at what has happened here since last I visited. LOVE the new look!
Buon 2009 :)
Big and golden. Those pale tiny thing are NOT tourtières. Pas du tout, madame.
I’m telling you this as a Larose to an Ayotte.
Ma, grazie Gianna! Sei gentilissina…
Larose, when I ate these they were individual ones served at midnight in a Montagnard club– true they were round, but little.
Michelle, I like it bvut cannot see the text in all lights, so am still considering.
I’m voting for the big one too. It looks yummy.