Tourtiere Du Quebec (French-Canadian Meat Pie)

French Canadian Chef's Note:

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.

• Total Time: 1 hrs 35 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 5 mins

Ingredients:

Serves: 4-6

Yield: 1.0 pie

• 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

Directions:

1. 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.
2. Cool the meat mixture and pour in pastry lined pan. Note: I like to cool mine in refrigerator over night if time permits.
3. Cover with the top crust, cut steam vents and bake in a 400F oven until golden, about 45 minutes.
4. Freeze well.
5. 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.

Reviews

[rent-a-friend]

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.

[yumm29]

This is by far the absolute best Tourtiere I have ever had!

[Secret Agent]

I can't wait till I can make this. I sounds so much more sophisticated than the pies I am familiar with. I saw mountains of therse itty bitty pies in BC in September at the farmers market and wanted to buy them all. Alas - we had just eaten lunch and were on our way to finish our road trip. This is going to be the next recipe I make! SA ;)