Tourtiere

 

Tourtiere

Tourtiere

Cansanity
My family was introduced to this delicious French-Canadian meat pie when my good friend Michele gifted us with some appetizer-sized pies for Christmas one year. What a great gift to receive! We subsequently have used her recipe and adopted the tradition of making tourtiere and serving it with a side of salad on Christmas Eve. Make it ahead of time, freeze and enjoy Christmas Eve, as the house fills with the tantalizing aroma of allspice and cloves from the tourtiere that warms conveniently in your oven.
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Canadian
Cuisine appetizer, dinner, lunch
Servings 12 small appetizers, 6-(4" pies) or one 9" pie
Calories 282 kcal

Equipment

  • 12 small tin foil pie liners
  • or a 9" pie plate
  • or 6 (4" pie tins)

Ingredients
  

  • pounds ground pork
  • ¼ pound ground beef
  • ½-1 cup water You will add enough water to just cover the meat.
  • 1 medium onion chopped fine
  • 1 teaspoon salt or less
  • 1 teaspoon allspice
  • ½ teaspoon ground cloves
  • ½ celery salt
  • 1 clove garlic minced
  • 2 unbaked pie crusts If you are making 6-(4" pies) or 12 appetizers, you will need more than 2 pie crusts. I use 4 dough balls from my pie crust recipe when making 6 individual sized pies. Here is the recipe "Busy Life Pie Crust" found at https://cansanity.com/?page_id=2010

Instructions
 

  • To a 4-litre stainless steel pot, brown the pork and beef until no longer pink inside. Drain off the fat and set aside.
  • Add the onion and minced garlic to the pot and sauté for one minute. Add the spices and heat for 30 seconds, then add the reserved meat and water. Simmer for 30 minutes.
  • If making one 9" pie, add one pie crust to the pie plate and then add the meat mixture and enough liquid to just cover the meat. (If you do not have enough cooking liquid to cover the meat, add some water.) Top with the second crust, flute and slit the top to allow for venting as the pie cooks.
  • If making 6-4" pies, line each tin foil tin with pie pastry, top with the meat mixture and enough liquid to cover the meat. (If you do not have enough cooking liquid to cover the meat, add some water.) Top with the second crust, flute and slit the top to allow for venting as the pie cooks.
  • If making 12 small appetizer size tourtieres then line each tin foil tin with pie pastry, top with the meat mixture and enough liquid to cover the meat. (If you do not have enough cooking liquid to cover the meat, add some water.) Top with the second crust, flute and slit the top to allow for venting as the pie cooks.
  • Place the pies on a rimmed baking sheet and put in the lower third of the oven. Baking at the lower third position will ensure that your bottom crust bakes well and is not soggy.
  • For a 9" pie, bake at 450°F for 10 minutes, then reduce the temperature to 350°F and bake for an additional 30 minutes or until the top crust is brown and the filling is bubbling. For the appetizer size, bake at 400°F for 20-25 minutes.

Video

Nutrition

Calories: 282kcalCarbohydrates: 15gProtein: 11gFat: 19gSaturated Fat: 7gCholesterol: 41mgSodium: 344mgPotassium: 202mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 16mgIron: 1mg
Keyword Christmas, ground beef, ground pork, meat pie, tourtiere
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