Recipe courtesy of Chuck Hughes
Print
Tourtiere (aka Meat Pie)
Total:
7 hr
Prep:
30 min
Inactive:
4 hr 30 min
Cook:
2 hr
Yield:
6 meat pies
Level:
Intermediate
Total:
7 hr
Prep:
30 min
Inactive:
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:
  • 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 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Michigan Pasty (Meat Hand Pie)

Recipe courtesy of Santos Loo

Nebraska Handheld Meat Pies

Recipe courtesy of Young Sun Huh

Momofuku Milk Bar Crack Pie

Recipe courtesy of David Chang

Turkey Meatloaf

Recipe courtesy of Tiffani Thiessen

Meatloaf with Awesome Sauce

Recipe courtesy of Nadia G

Good Eats Meatloaf

Recipe courtesy of Alton Brown

Double Trouble Meatloaf

Recipe courtesy of Michael Symon

Chislic (South Dakota Cubed Meat)

Recipe courtesy of Young Sun Huh

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here