Tourtiere (French Canadian Meat Pie)

Bluenoser's Note:

This dish is traditional in French Canadian homes at Christmas. It freezes well, and is handy for company.

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Serves: 2

Yield: 2.0 pies

• 1/2 lb ground beef
• 1/2 lb ground veal
• 1/2 lb ground pork
• 1 medium onion
• 1 garlic clove
• 3/4 cup water
• 2 -3 celery ribs (chopped)
• 2 carrots (chopped)
• 4 teaspoons chicken bouillon
• 2 medium potatoes (grated)
• 1 bay leaf
• 1/4 teaspoon cinnamon
• 1/8 teaspoon clove
• salt & pepper
• 1/8 teaspoon nutmeg
• 1 tablespoon water
• 1 egg yolk
• 2 pie crusts, and tops

Directions:

1. In large skillet, brown meat with onion and garlic. Drain fat.
2. Stir in water, celery, carrot, boullion and bay leaf.
3. Bring to a boil.
4. Reduce heat and simmer 7-8 minutes.
5. Remove from heat and add potatoes and spices.
6. Spoon into pie shells. Cover with pastry topping.
7. Combine egg yolk, water and brush lightly on crust.
8. Bake 375°F 30-40 minutes.
9. Serve with brown gravy and salad.

Reviews

[Kayla in Montreal]

I'm from Montreal so I'm quite familiar with tourtière but this one just didn't measure up. It wasn't particularly flavorful and the texture was off. I followed the recipe exactly. I don't use a gravy. If a pie needs gravy to taste good then the pie isn't good in the first place. That's just me though.

[Eastiegirl]

This is the 2nd time I've made this at Christmas and everyone loved it! The flavor is wonderful and I didn't use gravy. This will recipe will be a tradition from now on! Thanks!

[Fluffy 24]

My family just loved this meat pie recipe. My Mom and her friend told me it was the best they ever had.