Tourtière Update

I can't believe it. While trying to take the aluminum foil off the pie edges, the tray with two pies on it feel out of the oven. I couldn't believe it! Noooooooo!! I managed to shove the smooshed tourtières back into the plates and back into the oven. I will admit that we ate them anyway and squished tourtière fits better in a thermos (the girls' lunches). 'Smooshed' tourtières are an interesting way of demonstrating what the Earth's continental plates look like after colliding with each other. The Eurasian and Indo-Australian plates collided to form the Himalayas. This event just produced supper with folds of top pastry and meat-filling under the bottom and double layers of pastry forming random patterns.

I must say that the taste was not affected by the cosmic/stove collision. They tasted great! Especially with mom's homemade relish. Delicious!! I had never added vegetables in my tourtières before but lately I am grating carrots, mushrooms and any other vegetable to cut the quantity of meat. This time I mashed the potatoes and a carrot together and minced carrot, onion and celery went into the pork mixture. Cinnamon, cloves and freshly ground nutmeg added the 'oh, that smells delicious' reaction.

I know what I am having for lunch today! ;)

p.s. (only one tourtière made it to the freezer - heaven for another day)