Tres Bon Tourtiere
From lor 16 years ago
- 50 minutes to make
- Serves 6
When my family arrived on Canadian soil many years ago, some of them settled in Quebec. This is a traditional meat pie known as "Tourtière" and it is usually one of many items served on Christmas Eve. It is always a winner! Read more Très bon tourtière!!! Merci pour les visites! See less
Ingredients
- 1-1/4 pounds ground pork shopping list
- Note: I often prepare it with just beef and veal. shopping list
- 1/2 pound ground beef shopping list
- 1/4 pound ground veal shopping list
- 1 cup grated peeled potatoes shopping list
- 1/2 cup / 1 large grated onion shopping list
- 3-4 garlic cloves, minced shopping list
- 1-1/2 teaspoons salt shopping list
- 1-1/2 teaspoon pepper shopping list
- 1/4 teaspoon dried savory shopping list
- 1/4 teaspoon rubbed sage shopping list
- 1 Tablespoon parsley flakes shopping list
- 1/8 teaspoon ground cloves shopping list
- 1/4 cup plus 2 tablespoons water, divided shopping list
- Note: Depending on what I have in the cupboards, I will use beef broth instead of water. shopping list
- 1/4 cup dry, seasoned bread crumbs shopping list
- 1 egg shopping list
- Pastry for 9 inch double-crust pie shopping list
- Note: Some people like to add finely chopped mushrooms and sliced celery but that is not how I prepare this dish. shopping list
How to make it
- In a large skillet over medium heat, gently saute the pork, beef, veal, potatoes and onion just until the meat is no longer pink.
- Drain any fat.
- Stir in garlic, seasonings and 1/4 cup beef broth / water.
- Bring to a boil.
- Reduce heat.
- Cover and simmer for 15 minutes, stirring frequently.
- Remove from the heat; cool to room temperature.
- Stir in seasoned bread crumbs.
- Whisk egg and remaining broth / water.
- Stir into meat mixture.
- Line a 9-in. pie plate with bottom pastry.
- Trim the edge evenly.
- Fill with meat mixture.
- Roll out remaining pastry to fit top of pie.
- Place over filling.
- Trim, seal and flute edges.
- Cut ventilation slits in the top of pastry.
- Cover edges loosely with foil.
- Bake at 400° for 15 minutes.
- Remove foil.
- Reduce heat to 375°.
- Bake 30-35 minutes longer or until crust is golden brown and filling is heated through.
- Serves 4 - 6 depending on the appetites!!!
The Rating
Reviewed by 4 people-
Of course a great one and of course I will choose the beef too.Yhanks for sharing..
ahmed1
in Cairo loved it
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Oui, c'est vrai; c'est tres authentique! I do include some pork, though usually it makes up less than half the total meat (more beef, more veal...) Excellent post, Lor! Et, ma famille le mange a Noel aussi!
kukla
in Barrie, Ontario loved it
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A very special meat pie indeed. Definite winner!
notyourmomma
in South St. Petersburg loved it
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