1 batch prepared Puff Pastry see recipe here
500g Ground meat of your choice
1 tsp. Sage
1 tsp. Thyme
1 tsp. Parsley
1/2 tsp. Red pepper flakes, crushed
1 cup Apples, minced
2 tbsp. Honey
Salt & Pepper to your tastes
1-2 Egg yolk(s)
Using a fork gently combine all ingredients but egg yolk(s). Form into 1 inch (2-3 cm) wide cylinders. Set aside and refrigerate.
Preheat oven to 350 F (175 C).
Remove the prepared puff pastry from the fridge after the fourth turn. Roll out in to a rectangle until 1/2 inch (1-1.5 cm) thick. Cut into 3 inch wide strips. Lay the sausage 1/2 inch (1 cm) away from the edge, all along the length of the strips. You should half a little over one half of the dough strip's width uncovered with sausage. Fold over uncovered dough to cover sausage and using a fork pinch the edge shut. Cut length to desired size and place on a cookie sheet to bake. Brush with egg yolk(s). Bake for 20 minutes or until golden brown and sausage is cooked through.
Christmas baking traditionally starts in November for the Green family. We like to work on each cookies, roll, and beverage one by one with out rush. However, in recent years we've been starting it later and later, this Saturday will be our first day making any Christmas goodies.
Here's a list of what Christmas baking can and usual does include in the Green family house.
Gingerbread (iced and un-iced)
Yes I know that's a lot of baking! But we may not make everyone of those items each year. But please feel free to share your Christmas baking traditions with me and all the other readers in the comments below.
This post was merrily brought you by,
This comfort food is a traditional French Canadian Christmas pie called: Beef Tourtiere. All though it's called All Beef Tourtiere it's commanally made from a combination of pork and beef, and traditionally with carrier pigeon. But to offer a heartier and healthier alternative I offer my version of this wonderful winter dish, with no pork just beef. However, if you like pork go ahead and use half pork and half beef!
This pie is best suited for the cold seasons because it's loaded with what are termed warming spices. Warming spices are those spices which actually do warm your blood. Here are some examples of warming spices: ginger, nutmeg, cinnamon, cardamon, allspice. I offer my humble alternate definition of warming spices: heart warming spices; i.e. those spices which a reminiscent of what mother used to make on a cold day (e.g. applesauce cake, gingerbread, and pumpkin pie)!
Between hearty beef and heart warming spices this is a sure crowd pleaser.
The wonderful array of flavours all coalesce in this warming dish. The ingredients are many but the taste is divinely simple, and in fact the recipe is quite easy to compile.
Anyway enough of my chitter-chatter go ahead try the recipe for yourself, and please when you get a minute let me know what you think of it in the comments below!
Double Crust Pie Dough (SEE RECIPE HERE)
2 lb. Ground Beef (Blade Roast is adds a deep beef flavour!)
1 medium Onion, Diced
3 sm. Cloves Garlic, Minced
1/4 cup Celery, Diced
1 1/2 cup Beef Au Jus Sauce or Beef Gravy
3/4 tsp Salt
1/4 tsp Black pepper
6 Whole Cloves or 1/2 tsp Ground Cloves
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1 tsp Sage
3/4 cup Mashed Potatoes
1/4 cup Lightly Packed, Fresh GF Bread Crumbs
Preheat an oven to 400F. Roll the pastry dough into 2 equal-sized circles to fit a 9-inch pie pan. Line the bottom of the pie pan with 1 circle and set aside the prepared pie pan and remaining pastry for later.
Using a large skillet, heat the oil over medium-high heat and sauté the beef, onion, garlic, and celery until the vegetables are tender and the meat is mostly cooked.
Drain any excess fat from the pan. Add the beef stock, herbs, and spices to the meat and vegetables; simmer the mixture over low-medium heat, covered, for about 15 to 20 minutes.
Remove the skillet from the heat and stir the mashed potatoes and dry breadcrumbs into the mixture. Allow the meat filling to sit for 3 minutes. Spoon the filling into the prepared pie pan and top with the remaining pastry dough. Crimp the dough shut, flute the edges, cut vents in the top, and bake the pie for 12 minutes. Reduce the oven heat to 350F and continue baking the pie for 25 to 30 minutes, until the pastry is golden brown.