Meat Pie ( Tourtiere )

Chef #1287027's Note:

Meat pie that you eat at Christmas and Easter! Prep time includes time for making pie shells.

• Total Time: 1 hrs 50 mins
• Prep Time: 1 hrs
• Cook Time: 50 mins

Ingredients:

Serves: 12-15

Yield: 3.0 pies

• 2 lbs medium ground pork
• 1 lb extra lean ground beef
• ¼ medium onion , grated
• 1 cup water
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon ground allspice
• ¼ teaspoon nutmeg
• ¼ teaspoon ground cloves
• 1 cup peeled and grated potato (uncooked)
• pie pastry , for 3 pies top and bottom

Directions:

1. In a heavy bottom pot, place meat, onion, water, salt, and pepper.Bring to a boil and reduce heat to medium.Cook until meat is no longer pink.
2. Add allspice, nutmeg, and cloves. Mix well and taste. Add salt to taste, if necessary.
3. Gently place pie crust in pie plates.
4. Spread half of grated potato over each pie crust.
5. Sprinkle lightly with salt.
6. Top potatoes in each pie with about 1/2 of meat mixture.
7. Cover pies with remaining pastry dough.
8. Seal edges and cut vents into top pastry to allow steam to escape. Pastry can be coated with egg wash, if desired.
9. Bake meat pies in 400 degree oven for 15 minutes.
10. Reduce heat to 350 degrees and bake for another 35 minutes.
11. If serving hot, remove from oven and let stand 5 – 10 minutes before serving.
12. If serving cold, chill pies for at least 2 hours or overnight before slicing.

Reviews

[germie3]

that is called a (tourtiere) I make it every xmas but mine doesn't have allspice and nutmeg ...it has 1 garlic clove chopped, 1/2 tsp. celery salt and 1/4 tsp. sage and pinch of cloves... True french recipe calls for all lean ground pork, but I make half & half... very good. Will try your version one day....