Not Quite Traditional Tourtiere but Almost

Submitted by Cookworm

"My husband being from Quebec, loves tourtiere. I learned to make it from a traditional recipe and eventually added my own throw ins. He loves it."

 

• Ready In: 4hrs 30mins
• Ingredients: 17
• Yields: 2 pies
• Serves: 12-16

ingredients

• 453.59 g ground beef
• 453.59 g ground pork
• 453.59 g ground veal
• 2 large onions, chopped
• 2 stalk celery, chopped
• 4 large potatoes, cubed with skin
• 8 garlic cloves, chopped
• 6 whole cloves
• 9.85 ml allspice
• 9.85 ml oregano
• 0.5 ml pepper
• 1419.54 ml beef bouillon
• 0.25 ml cumin, make it a big dash for fun
• 44.37 ml red wine (have a glass while you cook)
• 4.92 ml bovril powder (concentrated beef bouillon)
• 4.92 ml vanilla
• 2 pastry for double-crust pie

directions

1. Pre-heat oven to 375 degrees.
2. Crumble and brown meats in large stock pot on stove over medium heat.
3. Add all the rest of the ingredients except pie dough of course, and simmer three hours, adding water or wine to keep moist as necessary.
4. Arrange pie crusts in pie pans.
5. Pour filling into crusts. Cover with pie tops and vent.
6. Bake in oven for 40-60 minutes.

Reviews

[Alison J.]

This was pretty darn tasty. I omitted the veal and substituted ground turkey, but other than that kept pretty close to the recipe as posted. Pastry is not my strong suit, so it looked a little funny, but I made do!! ;) Made for PAC 08