Tourtiere (aka Meat Pie)

TOTAL TIME: 7 hr
Prep: 30 min
Inactive Prep: 4 hr 30 min
Cook: 2 hr
 
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:
  • 3/4 cup/180 ml cold unsalted butter, cubed
  • 6 tablespoons/90 ml ice water (approximately)
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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.

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. Yield: 2 pie crusts.

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Newest Ratings and Reviews

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  • on November 17, 2012

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    I have made this recipe twice now, both times a great success. Made it this last time with venison and pork sausage, for some hungry hunters and they all raved about it. The spices are what make this dish, unexpected and yummy! Only thing I did differently was small dice the potato and cook a bit with the onions first. Thanks Chuck!

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  • on November 17, 2012

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    This makes a really good Tourtiere. I made half the recipe into 2 pies, last Christmas, baked one and froze the other unbaked which we enjoyed the following month. I made the crust with half lard and half butter. Instead of ground veal, I used ground turkey and Chicken stock for the veal stock. I made sure the filling was moist before putting it in the crust and I may have used additional stock. It is really delicious, moist and nicely spiced. It will be one my Christmas Eve table again this year. As a former Montrealer it was nice to have a taste of home.

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  • on December 23, 2011

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    Loved this recipe. I adjusted it to make one pie. I was running short on time, so I used store bought pie dough and it was fantastic. This will be a regular in my house.

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