Prep 30 mins
Cook 1 hr 5 mins
I grew in Quebec and always looked forward to Christmas to be able to eat meat pies. When I married & moved to the US, I took the recipe with me, no way I can spend Christmas without the smell of cooking meat pies. Luckily for me, hubby & kids are hooked. I've been making this recipe for years, delicious.
- 1⁄3 lb ground beef
- 1⁄3 lb ground pork
- 1⁄3 lb ground veal
- 1 small onion, finely chopped
- 1 small potato, grated
- 1 small garlic clove, crushed
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon celery salt
- 1⁄4 teaspoon clove
- 1⁄8 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 1⁄2 cup water
- 1 pastry for double-crust pie
- Place all the ingredients (except for pie shell) in a sauce pan and bring to boil and cook uncovered for 20 minutes over medium heat.
- Cool the meat mixture and pour in pastry lined pan. Note: I like to cool mine in refrigerator over night if time permits.
- Cover with the top crust, cut steam vents and bake in a 400F oven until golden, about 45 minutes.
- Freeze well.
- Note: If ground pork and ground veal cannot be found, you can use meatloaf mix which is all 3 meat but I'm not sure of the ratio.
My Dad is French-Canadian. Over the years we lost the recipe, I found this one. We made it and he told me it was just like his Mom MeMere would make. Definitely hit home with this one. I'm remaking it again for my family!! Thank You!!
I made this recipe with hamburger, pork sausage and venison in equal quantities. The result was fabulous! I also put it in a gluten free crust. It was a a great hit The recipe deserves the full five stars. Thanks for posting it.
Without a doubt, the best Tourtiere anywhere is made by Rita Chabot in Port Coquitlam, BC. There is not a rating high enough here for this pie, simply outstanding.