Prep 20 mins
Cook 30 mins
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.
- 1⁄2 tablespoon olive oil
- 1 medium onion (chopped)
- 1 lb ground beef or 1 lb moose or 1 lb veal
- 1⁄2 lb ground lean pork
- 1 garlic clove (chopped fine)
- 1⁄4 teaspoon thyme (or both) or 1⁄4 teaspoon oregano (or both)
- 1⁄2 teaspoon salt (or to taste)
- 1⁄4 cup water
- 1 teaspoon flour
- 1⁄8 cup cream
- Preheat oven to 450'F.
- 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.
- Make a gravy by adding the flour to the water. Stir well and add to the cooking meat to thicken the mixture.
- Put the bottom pie crust in the pie pan and add the cooked meat. Put on the top crust.
- Brush the top of the crust with the cream.
- Pere Beaudry says that the meat can dry out in the pie, so the gravy helps keep it moist.
- 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.
- Bon Apetit!
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
A bit bland but what bits were leftover, the kids ate for breakfast the next day. This recipe is easy & yummy. It doesn't say how much onion to use. I used 1 medium, chopped & next time will use 2. I also used just thyme but will add oregano as well next time as well as a pinch of red pepper, maybe. Using premade pie crust, this was super simple to make. 1/4c cream seemed like a lot - you would probably be fine w/2TB. Thank you, Chef Joey Z! Made for PAC 9/07.