My Tourtiere. Tourtière, also known as pork pie or meat pie, is a combination of ground meat, onions, spices, and herbs baked in a traditional piecrust. My grandmother's tourtière tasted exactly like this except that she never used potatoes starch or bread crumbs in her tourtière(which she found diminished the taste of the meat and the spices). This is my version of the classic Quebecois meat pie recipe - tourtiere.

Learn how to make this meat pie with flaky crust and hearty filling, just in time for the holidays. Tourtière - A Meaty Holiday Main Course That's Easy as Pie. Many holiday main course recipes involve expensive ingredients, and/or time consuming, complicated techniques, not to mention the. You can have My Tourtiere using 15 ingredients and 4 steps. Here is how you cook it.

Ingredients of My Tourtiere

It's 1 lb of lean ground beef.
You need 1 lb of ground pork.
Prepare 2 cloves of minced garlic.
Prepare of I medium onion chopped fine.
Prepare 2 tsp of salt.
Prepare 1/4 of ground cloves.
Prepare 1/4 of ground pepper.
It's 1/4 of dried thyme.
Prepare 1/4 tsp of dried sage.
Prepare 1/2 tsp of celery salt.
Prepare 1 of bay leaf.
You need 1 tbsp of Worcestershire sauce.
It's 1/2 cup of beef stock.
Prepare 2 of medium potatoes,peeled,chopped, boiled & mashed (1 cup or so).
It's 1 (9 inch) of double crust pie shell.

For such a simple meat-filled pie, tourtière certainly has a vast number of different incarnations! Tourtière bakes best when a cold filling is added to the pastry shell. It's your best protection against the dreaded soggy crust. Cook your meat filling a day in advance and refrigerate it overnight.

My Tourtiere instructions

Simmer all the ingredients except the mashed potatoes on low for 2-3 hours, stirring occasionally..
Remove the bay leaf. You don't want the meat to be bone dry but there should be no liquid at the bottom. If it is too dry just add a bit of water. Cool completely..
Fill the pie plate with the cooled meat mixture. Cover with the top part of pastry and seal the edges. Make an egg wash and brush on the pastry.
Bake at 400f for 10 minutes then reduce heat to 350 for another 40-50 minute bake. Serve warm.

This year my sister and I are making two kinds of Tourtiere. This more common one, and one from my father's childhood region of Quebec, called Tourtiere Lac St Jean. Tourtière is a popular meat-filled pie enjoyed at Christmas. A French-Canadian staple, this double-crusted savory pie has many family-style variations; our recipe is made with a ground pork. This recipe is for all my fellow Canadians and especially my fellow Quebecers.