Tourtiere (French Canadian Meat Pie)
photo by Paintpuddles
- Ready In:
- 1hr
- Ingredients:
- 18
- Yields:
-
2 pies
- Serves:
- 2
ingredients
- 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
- In large skillet, brown meat with onion and garlic. Drain fat.
- Stir in water, celery, carrot, boullion and bay leaf.
- Bring to a boil.
- Reduce heat and simmer 7-8 minutes.
- Remove from heat and add potatoes and spices.
- Spoon into pie shells. Cover with pastry topping.
- Combine egg yolk, water and brush lightly on crust.
- Bake 375°F 30-40 minutes.
- Serve with brown gravy and salad.
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Reviews
-
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.
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I'm not rating this, I only want to point out that anyone from Quebec will agree that we never, EVER serve gravy and lettuce with this. If you really want to put something on your tourtiere, use ketchup (homemade, ideally, but regular can work), and leave the gravy for the mashed potatoes that are the normal side dish for this.
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RECIPE SUBMITTED BY
i live in rural canada. i love to cook, penpalling, hockey,music, and wwe wrestling. also am a avid fishermen as well. my grandmother who was a great cook and baker (she owned and operated a bake shop for years) was my biggest inspiration for me learning to cook and bake.