Tourtiere (Meat Pie) & French Apple Cake

Tourtiere (Meat Pie)

Ingredients

  • 1 lb lean ground pork

  • ½ lb lean ground beef

  • 1 small onion finely diced

  • 4 cloves garlic minced

  • 1 large russet potato peeled & cubed

  • 1 tsp salt

  • 1 tsp black pepper

  • ¼ tsp ground sage

  • ¼ tsp dried thyme leaves

  • ½ tsp ground allspice

  • ⅛ tsp ground cloves

  • ½ cup beef broth or stock

  • 1-2 tbs  bread crumbs if needed

  • 1 double pie crust 9 inch

Instructions

  1. Bring potato cubes to a boil in salted water. Simmer for 15 minutes or until tender. Drain well and mash.

  2. While potatoes are cooking, brown ground beef, pork, onion, and garlic until no pink remains using a spoon to break it up. Add remaining ingredients (including mashed potatoes) except for pie crust and bread crumbs.

  3. Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Add 1 tbs  of breadcrumbs to help the mixture hold together if needed. Cool for 20 minutes.

  4. Preheat oven to 425°F.

  5. Line a deep-dish pie plate with the dough and add the meat pie filling.

  6. Add top crust and seal edges with a fork or your fingers. Add a few slits to allow steam to escape. If desired, whisk 1 egg with 1 tablespoon of water and brush the egg wash over the crust.

  7. Bake for 45-55 minutes or until bubbly and crust is golden.

*In flyer December 8 - 14 2024
Recipe and photo credit: Spend with Pennies

French Apple Cake

Ingredients

Cooking time: 60-70 minutes

  • 6 apples, cored & sliced thinly (around 16 slices per apple)

  • Juice of 1 lemon

  • 4 eggs, at room temperature

  • 5ozs. caster or superfine sugar

  • 6ozs. plain all purpose flour

  • 1.7ozs custard powder

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 4 fl ozs. vegetable oil

  • 2.7fl ozs. milk

  • 3 tsp vanilla extract 

Instructions

  1. Step 1 - Grease and line a 8inch round springform tin and preheat oven to 180C/350F. Soak the apples in water with lemon juice until ready for them.

  2. Step 2 - Beat the eggs and caster sugar well for 2-3 minutes. Add the flour, custard powder, baking powder and salt into the mixture in 2-3 lots. Add the oil, milk and vanilla to the mixture-when the beaters are lifted it should leave a ribbon of batter.

  3. Step 3 - Take out around 1/3 of the apples and drain well and mix with the batter. Spoon into the prepared tin. Then drain the rest of the apples and place them skin side up on top of the cake. To get a little bit of custard mixture in the centre, bake for 60 minutes. Otherwise bake for 70 minutes to cook through. Dust with icing sugar and serve warm with cream or custard.

*In flyer December 8 - 14, 2024
Recipe and photo credit: Not Quite Nigella

Annah Kassen