Recipe courtesy of Chuck Hughes
Show: Chuckmas
Print
Tourtiere (aka Meat Pie)
Total:
7 hr
Active:
30 min
Yield:
6 meat pies
Level:
Intermediate
Total:
7 hr
Active:
30 min
Yield:
6 meat pies
Level:
Intermediate

Ingredients

  • 4 cloves garlic, finely chopped
  • 4 onions, chopped
  • 3 tablespoons/45 ml canola oil
  • 3 pounds/1.5 kg ground pork
  • 3 pounds/1.5 kg ground veal
  • Salt and freshly ground black pepper
  • 1 cup/250 ml veal stock
  • 1/2 teaspoon/2.5 ml ground cinnamon
  • 1/2 teaspoon/2.5 ml ground cloves
  • 1/2 teaspoon/2.5 ml ground nutmeg
  • 4 potatoes, grated
  • 6 batches Shortcrust Pastry, recipe follows, or store-bought
  • 2 eggs beaten with a little water, for egg wash
Shortcrust Pastry:
  • 2 1/4 cups/560 ml all-purpose flour, plus more for dusting
  • 1/4 teaspoon/1 ml salt
  • 3/4 cup/180 ml cold unsalted butter, cubed
  • 6 tablespoons/90 ml ice water (approximately)

Directions

In a large saucepan, soften the garlic and onions in the oil. Add the pork and veal and continue cooking for about 15 minutes, stirring to crumble the meat. Sprinkle with salt and pepper. Add the veal stock, cinnamon, cloves, nutmeg and potatoes and cook, stirring frequently, until the potatoes begin to fall apart, about 45 minutes. Let cool. Adjust the seasoning. Cover and refrigerate for 4 hours or until completely chilled. With the rack in the lowest position, preheat the oven to 375 degrees F (190 degrees C). Line six 9-inch (23-cm) pie plates with the pastry. Cover with the cooled meat mixture. Cover with a second crust. Brush with egg wash. Make an incision in the center. Press the edge to seal with a fork or your fingers. Bake until the crust is golden brown, 50 minutes to 1 hour.

Shortcrust Pastry:

In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough just begins to form. Add water as needed. Remove the dough from the food processor and form 2 discs. Cover in plastic wrap and refrigerate the dough for at least 30 minutes. Roll out the dough on a floured work surface or between 2 sheets of parchment paper in a 1/8-inch (3 to 4-mm) thick sheet. Use the dough to make a 2-crust pie or line two 9 to 10-inch (23 to 25-cm) pie plates. 

Categories:
More from:

Christmas Recipes

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Tourtiere (Meat Pie)

Tourtiere with a Twist

Recipe courtesy of Laura Calder

Natchitoches Meat Pies

Recipe courtesy of Emeril Lagasse

Maria's Meat Pie

Recipe courtesy of Padma Lakshmi

Nebraska Handheld Meat Pies

Recipe courtesy of Young Sun Huh

Clida Ellison's Natchitoches Meat Pies

On TV

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Brunch at Bobby's

1:30pm | 12:30c

Brunch at Bobby's

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c