Tourtière...A Little Piece of Comfort.

Just about everyone has certain favourite comfort foods that they love. Something that reminds them of the simplicity of being a child, when your mom would spend the evening in the kitchen cooking and you would sit around anxiously waiting for her to yell "dinner's ready!". Filled with excitement you would run full tilt down the stairs in hopes of being the first one at the table and thus eligible to choose the most delicious morsels.

As someone who has a healthy obsession with food, I probably have a much longer list of favourites then the average person. But I maintain that each and every one of them gives me a different level of comfort wrapped up in warm memories. Take for example, my Mums tortière...

This is definitely on my top 5 list of "Things My Mother Makes That I Love". I think part of what makes this dish so special, aside from the fact that it is delicious, is that she only makes it once a year right around Christmas time. Whenever I dig into a piece of tortière it brings with it the memories of past time spent with friends, family and good food wrapped up in a tasty package of meat and potatoes.

A couple weeks ago, busy and lacking proper sleep, I was plagued with a craving for a piece. After some wheedling my Mom eventually agreed to give me the recipe (even though we're only supposed to have it once a year). A couple days later Cory and I sat down to enjoy my first go at making my Mum's tortière and it was exactly what I had needed. A little taste of comfort.

Mum's Tourtière
Serves 6

• 1 pound minced pork
• 1/4 cup chopped onion (we like to add more than this since we love onions so much)
• 1/2 tsp salt
• 1/2 tsp garlic salt
• 1/2 tsp sage
• dash pepper
• 1/4 cup boiling water
• 1 cup mashed potatoes (we also like to up the amount of potatoes)
  
• Pastry for 2 crust 9-inch pie

Combine pork, onion, seasonings and water. Simmer uncovered, stirring ocasionally, until meat is cooked (about 25 minutes). Let cool and skim the fat off. Stir in the potatoes.

Line a pie plate with half of the pastry. Pour the pork mixture into it. Cover with the second pastry and seal the edges. Cut steam vents into the pastry.

Bake at 450 degrees for 10 minutes; reduce heat to 350 degrees and continue baking for approx. 30 minutes until the crust is golden brown.

Enjoy.