Recipe

Tres Bon Tourtiere Recipe

Add Step-by-Step Photos	Lor / All my dishes 8 months ago 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! Très bon tourtière!!! Merci pour les visites! ... More Prep:45m Cook:50m Servings:6	Lor
	traditional french canadian tourtiere

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Ingredients

1-1/4 pounds ground pork

Note: I often prepare it with just beef and veal.

1/2 pound ground beef

1/4 pound ground veal

1 cup grated peeled potatoes

1/2 cup / 1 large grated onion

3-4 garlic cloves, minced

1-1/2 teaspoons salt

1-1/2 teaspoon pepper

1/4 teaspoon dried savory

1/4 teaspoon rubbed sage

1 Tablespoon parsley flakes

1/8 teaspoon ground cloves

1/4 cup plus 2 tablespoons water, divided

Note: Depending on what I have in the cupboards, I will use beef broth instead of water.

1/4 cup dry, seasoned bread crumbs

1 egg

Pastry for 9 inch double-crust pie

Note: Some people like to add finely chopped mushrooms and sliced celery but that is not how I prepare this dish.

Directions

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!!!

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Comments

pat2me 8 months ago said:
Ah, the Traditional pork pie....it's on a lot of menus in the small family owned restaurants here in Nashua.
Good one, Lor!

ahmed1 8 months ago said:
Of course a great one and of course I will choose the beef too.Yhanks for sharing..

wynnebaer 8 months ago said:
Thank you for sharing your recipe and tradition, I will try this for sure....;D

decobabe 8 months ago said:
I have such memories of this! Thanks.

kukla 8 months ago said:
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!

notyourmomma 2 months, 3 weeks ago said:
A very special meat pie indeed. Definite winner!

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