moose meat pie (tourtière)
(1 rating)
How did we end up with the best moose meat pie recipe? Tourtière is a traditional Quebecois Christmas dish and even though Quebec is still in Canada, this dish feels somewhat foreign as it is not in my wife's traditional Christmas line-up. If I have my way, though, this meat pie recipe will be added each year because I loved it! Although my opinion is probably skewed because I am pretty sure the fact that when we decorated with a moose made me biased. Seriously though, if you take the time to make this meat pie I guarantee you will not be dissapointed
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(1 rating)
yield
8 Servings
prep time
30 Min
cook time
2 Hr
method
Bake
Ingredients For moose meat pie (tourtière)
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1 1/2 ccubed peeled potato
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1 lblean ground moose
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1 lblean ground pork
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2 cmushrooms, finely chopped
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3/4 ccelery, finely chopped
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3/4 cchicken stock
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2 mdonions, finely chopped
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6 clovegarlic, minced
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3/4 tspsalt
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1/2 tsppepper
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1/2 tspdry mustard
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1/2 tspeach pepper, sage and thyme
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1/4 tspeach ground cloves and cinnamon
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1pastry for double pie crust and cut outs
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1egg yolk
How To Make moose meat pie (tourtière)
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1In saucepan of boiling salted water, cover and cook potato until tender, about 12 minutes. Drain and mash; set aside.
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2In a large bowl, mix together ground pork, ground moose, mushrooms, celery, stock, onions, garlic, salt, pepper, sage, thyme, cloves, cinnamon and potatoes. Set aside.
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3On lightly floured surface, roll out 1 of the pastry discs to scant 1/4-inch thickness. Fit into 9-inch pie plate. Spoon in filling. Roll out remaining pastry. Brush pie rim with water; cover with top pastry and press edge to seal. Trim and flute.
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4Roll out scraps; cut out desired shapes. (Make-ahead: Wrap tourtière and shapes separately; refrigerate for up to 24 hours. Or over wrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator. Add 20 to 30 minutes to baking time, covering with foil after 45 minutes; remove foil for last 10 minutes.)
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5Mix egg yolk with 2 tsp water; brush three-quarters over top. Arrange cut-outs on top; brush with remaining egg wash. Cut steam vents in top.
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6Bake in bottom third of 400°F oven until hot and golden brown, about 75 minutes.
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7Note: If you find that the crust of the meat pie recipe is browning too quickly, then cover loosely with tin foil for the remainder of cooking time.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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