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