Pere Beaudry's Tourtiere

READY IN: 50mins
Recipe by Chef Joey Z.

I grew up eating this pie. My father was an avid cook and he was an excellent baker. I used to love when Christmas came round because I knew he would make this meat pie. I have also created a vegan version of this pie. You will need 2-9" pie crusts for this recipe. I use my Easy Spelt Pie Crust. This pie is delicious and tastes great with cranberries on the side.

Top Review by germainehaberecht

This is not an AUTHENTIC tourtiere but a meat pie. A tourtiere has a lot of diced potatoes--at least 3 lbs up to 8 lb--depending how large is the tourtiere. When you read 2-3 potatoes--It's a MEAT PIE. Also a tourtiere has mostly 3-4 kinds of meats mixed: pork, beef, veal, chicken etc. Just so you know the difference. Germaine

Ingredients Nutrition

Directions

  1. Preheat oven to 450'F.
  2. In a skillet, cook the onion, garlic and spices on medium low heat in the oil. When onion is transparent, add the meat. Let simmer stirring occasionally until meat is no longer pink.
  3. Make a gravy by adding the flour to the water. Stir well and add to the cooking meat to thicken the mixture.
  4. Put the bottom pie crust in the pie pan and add the cooked meat. Put on the top crust.
  5. Brush the top of the crust with the cream.
  6. Pere Beaudry says that the meat can dry out in the pie, so the gravy helps keep it moist.
  7. In the 450'F oven bake the pie for 10 minutes. Then turn it down to 350'F and bake for a further 20 minutes until golden brown.
  8. Bon Apetit!

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