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.
(I boil the potatoes whole until nearly tender
let them cool a little, then cube them up)
1 cup beef or chicken broth
1/4 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
approx 20 minutes,
stirring to break up the meat.
Add the remaining ingredients
and cook stirring frequently
for approx 30 minutes.
Line the pie plates with pastry.
Fill the cooled meat mixture.
Revised in 2024
I added a shredded carrot.
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.
💚💛💚
