Traditional Tourtiere

Recipe for individual meat pies [tortieres], popular in Quebec in the Christmas season. The Tourtiere is usually made like a casserole or pie. I don't see any reason why you couldn't make them into "individual" pies, but adjustments would have to be made in the cooking times.

• Ready In: 0 mins
• Serves: 10

Ingredients

• 1 1⁄2 lbs duck, boned and diced
• 1⁄2 lb  veal, diced
• 1⁄2 lb beef, diced
• 1⁄2 lb  lean pork, diced
• 1⁄4 lb salt pork, chopped
• 3  small onions, chopped
• 2 1⁄2 teaspoons salt
• 1⁄8 teaspoon pepper
• 1⁄8 teaspoon cinnamon
• 1⁄8 teaspoon clove
• 1  pinch nutmeg
•  pastry for double-crust pie
• 3  lbs potatoes, peeled and diced
• 2  cups boiling water

Directions

1. The night before, combine the first 13 ingredients in a large bowl. Cover and let rest overnight in the refrigerator.
2. The next day, prepare potatoes and then prepare pastry.
3. Preheat oven to 450 degrees F.
4. Use 2/3 of pastry to line the bottom (not the sides) of a 4 to 4-1/2 quart coverable pot.
5. Add potatoes to the meat mixture. Pour mixture into pastry lined pot. Add boiling water.
6. Roll remaining 1/3 pastry and cover mixture. Make slits to allow steam to escape. Bake, uncovered, until top is golden brown, about 20-25 minutes.
7. Cover, reduce oven to 300 degree F, and continue baking for another 5 hours, until meats are tender.
8. Uncover and let rest about 5 minutes.
9. Serve hot.