Wednesday, 9 January 2013

Tourtiere



I started making this French Canadian meat pie (tourtiere) recipe over 30 years ago. I found it in a Readers Digest magazine. My husband and I make 6-8 pies every December before Christmas. Traditionally it is served on Christmas Eve but it is a nice hearty pie that can be served anytime with ketchup and a nice salad. He says they are the best he has tried. 

Ingredients:
250 grams (1/2 lb) ground pork
250 grams (1/2 lb ground beef1 small onion, finely chopped
1 clove garlic, minced
1/4 cup water
1 celery stalk, finely chopped
1 large carrot, finely grated
3 packets OXO chicken bouillon
1 bay leaf
1 medium potato, finely grated
¼ teas. pepper
½ teas. cinnamon
⅛ teas. cloves
⅛ teas. nutmeg1 egg yolk
1 Tbsp water

1 recipe pastry for a 9 inch double crust pie

Directions:
In a large skillet, brown beef and pork with onion and garlic, drain fat. Stir in water, celery, carrot, OXO packets, and bay leaf. Bring to a boil, reduce heat and simmer 7-8 minutes. Add potato and spices and cook for 5 minutes. Remove from heat. Spoon meat mixture into pie shell, place second pie shell over top of pie. Flute edges, make several slits on top of pastry crust. Mix egg yolk and water and mix well. Brush top of pie crust with egg mixture. Bake at 375 for 30-40 minutes. Makes 8 servings. It you want to make more pies than add time to he cooking of the filling.

Link to Recipe: Tourtiere



In a large skillet, combine beef and pork with onion and garlic

Cook until completely browned

Using a large colander drain fat and return to skillet.

Stir in water, celery, carrot, OXO packets, and bay leaf
I use the Knorr brand but any bouillon  

Cook and bring to a boil and simmer for 7 - 8 minutes. If you are making a large batch this step will take longer.

Combine spices. Adjust to your taste.

Add the spices and grated potato.

Continue to cook until the carrot, celery and potato are completely cooked. 

Spoon meat mixture into pie shell. I use my own pie dough ( to be honest it is so easy and I think it tastes better than a store bought shell), but if  you want you can use store bought.

Place second shell on top.

Flute the edges.

Baste with egg yolk/water mixture.

Place in the oven and bake for approximately 30 - 40 mintues.
Remove from oven and serve or cool and freeze

These pies freeze well and are perfect for a potluck dinner or to give to friends and family.


No comments:

Post a Comment