tourtiere
This recipe was prepared by Louise Casey, a Curious Cuisiner member, for the December 2014 meeting. Louise adds: "This is a traditional French Canadian dish that is often served at Christmas."
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prep time
30 Min
cook time
40 Min
method
Bake
yield
makes 2 pies
Ingredients
- 1 large potato, peeled, diced
- 2 medium onions, coarsely chopped
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1 pound ground pork
- 1 clove garlic, minced
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves or allspice
- - salt and pepper to taste
- - pie pastry (enough for 2 pies), rolled thick
How To Make tourtiere
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Step 1Simmer potato cubes and onion in water until potatoes are barely tender. Drain, but save a bit of the potato water.
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Step 2Heat oil in skillet. Add beef and pork; break up with a fork.
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Step 3Add garlic, cinnamon, cloves, salt and pepper to taste.
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Step 4Cook and stir just until the meat is no longer pink. Combine meat and potatoes, adding a little potato water if mixture is dry.
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Step 5Fit pastry into 9" deep dish pie plate. Fill with hot meat-potato mixture. Cover with remaining pastry. Build up edge and crimp. Slit top crust in several places. Brush with beaten egg, if desired.
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Step 6Bake at 425 for 15 minutes. Reduce oven temperature to 375 and bake 15-25 minutes, until crust is nicely browned. Serve hot or warm. NOTE: Meat mixture can be put in Ziploc bags and frozen. Thaw out and put in pie crusts, then bake as above.
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