French Canadian Tourtière ~ Meat Pie

 Tourtière originated in Quebec.

Traditionally served at Christmas or NewYears

as a side-dish for the turkey meal,

also great served alone for lunch. 

A meat pie made with beef, pork,

 veal, chicken and sometimes venison or wild fowl.

Some hunters in my region add deer meat,

moose, rabbit and duck.

I made a basic recipe this year with beef and pork.

Inspired by two great French Canadian chefs,

Mme Jehane Benoit and Ricardo.com

I adapted this recipe which makes

4 meatpies in 8inch pie plates.

I bought a pre-made crust.

Made with whole wheat flour.

It didn't disappoint. It was

easy to work with and tastes great. 

Ingredients:

2 lbs. ground beef

2 lbs. ground pork

1 large onion, chopped

4 garlic cloves chopped

3 large potatoes cooked and cubed.

1 cup beef or chicken broth

1/2 tsp cloves

1/4 tsp nutmeg

1/2 tsp cinnamon

1/2 tsp sage.

1 tsp parsley.

Pepper and salt to taste.

(Any other spice of your choice)

In a large saucepan, soften the onions 

and garlic in 2 tbsp oil.

Add the meat and continue to cook 

for around 20 minutes, 

stirring to break up the meat.

Add the remaining ingredients 

and cook stirring frequently 

for about 30 minutes, or until

 all the liquid has been absorbed.

Cover and let cool completely.

Preheat oven to 375deg. F. (190deg.C)

Line 4  8-inch pie plates with pastry.

Fill the the cooled meat mixture.

Cover with the top crust.

Make incisions in the centre 

for the steam to escape.

With the oven rack in the lowest position,

Bake 50 minutes to 1 hour or 

until crust is golden brown.

We were only two people for the 

  New Years dinner this year. (2020) 😞

I usually cook for a crowd.

I froze 3 of the pies.

They freeze well.

Serve and enjoy!

Thanks for your visit xo.