Food tastes better when it’s shared – making it and eating it. And when it’s something like tourtiere, it spreads out the workload. I spent a great couple of hours with my friend Jo recently – filling our freezers with tourtiere for two. She made the delicious pork filling for the traditional Christmas meat pie. And I provided the butter pastry. Of course we had to sacrifice one of the 10 mini meat pies for a taste test. And I am savouring the little round disks of deliciousness waiting in the freezer for a snowy night.
I love sharing food. And I am also trying to do my bit to reduce the ridiculous levels of food that gets wasted. Sometimes it’s as simple as making enough food to pass around to a few others. I read somewhere recently that 40% of food waste happens at home. That’s a staggering number, but I can believe it.
A friend of mine shared some of her roast chicken and vegetables with me recently. Another friend brought over lentil soup. The chicken and veggies merged with the lentil soup for a meal for me, and there’s enough to make mini chicken pot pies for another friend.
Here’s how I made the pot pies:
Make a simple cream sauce with 2 Tbsp flour and 1 cup milk – simmered gently til thickened. I added chopped cooked chicken, frozen veggies, a little seasoning (salt, pepper, herbs de provence), white wine, sherry and a little parmesan. Spoon the mixture into little tart shells and top with mashed potatoes.