Lucie Forget's Tourtiere

"A good friend of mine's recipe; Borrowed it to make at a dinner party and it is absolutely amazing. She's a real French-Canadian (Franco Ontarienne) cook, so I, rightly, thought she'd be the best to ask for a Tourtiere recipe. Note: the 7-up pie crusts are from the pastry recipe that I got to use with this one; I'm posting it next and I would highly recommend it as well. Enjoy!"
 
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Ready In:
24hrs 30mins
Ingredients:
13
Yields:
3 Meat pies
Serves:
24
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ingredients

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directions

  • In a large pot, combine ground meat, onion, celery, potatoes, garlic, clove, allspice, sage and pepper.
  • Mix well and add enough water to cover completely.
  • Bring to a brisk boil, then reduce heat to low and simmer for at least 3 1/2 to 4 1/2 hours,the longer, the better.
  • Strain out meat and set aside at room temperature overnight in a Saran-wrapped bowl.
  • Keep the liquid, it's a fantastic bouillon (let it cool a couple of days and then remove the congealed fat from the surface before using as a soup base), can be frozen, and keeps well.
  • Fill the three shells with 1/3 the meat mixture each, cover with top crusts, seal the edges and score to allow steam to escape.
  • Paint tops with egg, especially around the rims.
  • Bake at 450°F for approximately 10 minutes, then reduce temp to 400°F and continue baking for 20 more minutes, or slightly less if already golden brown on tops.
  • Remember to rotate the pies occasionally (say twice in the 20 minutes) to ensure even browning, and not to burn an edge.

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RECIPE SUBMITTED BY

I'm a Structural Engineer with a love for cooking. I actually do most of the cooking, with my little sous-chef assisting, indispensably I may add, with prep work and love.
 
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