There are many many versions of Tourtiere. This one is from Gaspe, Quebec.
Originally the tourtiere would have been made with carrier pigeons or tourts as they were known in France. Since the disappearance of these birds different mixtures of meat have been used with each region having its own preferences.
This is traditionally served on Christmas Eve, but is good anytime.
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- 1 (4 - 5 lb chicken)
- i onion stuck with 1 whole clove
- 1 bunch celery leaves
- 1 carrot, sliced
- 1 sprig parsley
- 1 small bay leaf
- pinches of thyme and margjoram
- 1 tbsp salt or to taste
- 2 lbs lean ground pork
- (use the chicken broth left over from cooking chicken)
1Cut chicken into 4 -6 pieces.
Add the chicken to a pot with sufficient cold water to cover the chicken.
Cover the pan and cook over low heat until chicken is tender. Cool in the broth for 1 hour.
2Meanwhile in a lightly greased pan, lightly brown the lean grown pork.
3Stir in enough of the chicken broth to just cover the ground pork.
Cover and cook over low heat for 2 hours.
4Remove chicken from the bone and chop.
Add the chicken meat to the pork, mix well and taste to see if you need to add more seasonings.
Allow to cool.
5Preheat oven to 450 F.
Prepare enough pastry for two - two crust pies.
Divide into 4 equal portions and roll each out separately.
Use two portions to line two deep dish 9 inch pie pans.
6Divide the cooled mixture between the two pie pans. Cover with top crusts. Flute and seal edges and then slash the top crust, to allow steam to escape.
7Bake in 450 F oven for 10 minutes than lower the heat to 350 F and continue baking for 30 - 40 minutes longer.