Tortiere – Jessica E. Subject

One of the foods my family has always enjoyed on Christmas Eve was tortière. It is a French-Canadian meat pie that my mother learned to make when she grew up in Northern Ontario.

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TORTIÈRE

2 lbs ground pork

1 lb ground beef
1 tbsp butter
1 large or two medium potatoes
1 large onion (diced into tiny pieces)
2 teaspoons allspice
pepper to taste
1 tsp cinnamon (optional)
4 Deep Dish pie shells (I use pre-made)

1. Peel, cut up, and boil potato(s). Mash them well. Put aside. They will be used later in the recipe.

2. In a large skillet or pot, melt the butter. Add onions until they've turned clearish.

3. Add the ground pork and ground beef until well cooked. Drain the grease.

4. Add the mashed potato and mix well.

5. Add the allspice, pepper, and cinnamon. Mix well. 

6. Add enough water to cover the mixture and let simmer for a few hours, allowing the potato to thicken the mixture.
7. Once the mixture is thickened, divide equally into two of the pie shells. Cover each with one of the remaining pie shells and pinch the edges, using a wee bit of water to bond them. I always cut an eight-point star into mine to vent them well when cooking.   
8. Bake at 425 degrees F until edges are golden brown and pie dough cooked. I usually undercook one just slightly so I can freeze it and just pop into the oven to reheat without the pie dough getting burned during reheating. The other one I cook fully for dinner.

In one week, Princess Ro’sa will board a spaceship, leaving her home on Minjet to be with her betrothed on Earth. The only problem is, she detests the prince’s selfish and arrogant ways, preferring to spend time with his personal aide, a man who stirs her desires in ways she never imagined possible with his radiant blue eyes and smouldering lips. And oh, the way he touches her.

Earth’s post-apocalyptic landscape offers little but the alliance offers much and a princess must do her duty, no matter the danger to her person and to her heart.

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