French Canadian Tourtière (meat pie)

Nicole P.

By
@froggeh

Tourtière is a meat pie originating from Lower Canada (now Quebec), usually made with finely diced pork and/or veal, or beef. Wild game is often added to enhance the taste of the pie. It is a traditional part of the Christmas and/or Christmas Eve réveillon, New Year's Eve, and Thanksgiving meal in my province of Québec, I hope you will enjoy my recipe :)


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Rating:

Serves:

6

Method:

Bake

Ingredients

1 lb
lean ground pork
1/2 lb
lean ground beef
1
onion, diced
2
clove garlic, minced
1/2 c
water
1/2 tsp
salt
1 tsp
dried thyme, crushed
3/4 tsp
ground sage
1/4 tsp
ground black pepper
1/2 tsp
ground cloves
1 tsp
cinnamon
1
recipe pastry for a 9 inch double crust pie

Directions Step-By-Step

1
Preheat oven to 425 degrees F (220 degrees C).
2
In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 10 minutes.
3
Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
4
Bake in preheated oven for 20 minutes, remove foil and return to oven. Bake for an additional 15 to 20 minutes until golden brown. Let cool 10 minutes before slicing.

About this Recipe

Course/Dish: Beef, Pork, Savory Pies
Main Ingredient: Pork
Regional Style: Canadian
Other Tags: Quick & Easy, Heirloom