Quebec Christmas Tourtière
Prep 40M | Bake 40M | Enjoy in 1Hr 20M
Originating from Quebec in the 1600s, Tourtière is a flaky, buttery pie crust packed with savoury meat and spices that is typically served on Christmas Eve. In the 17th century, Tourtière was served in a cast-iron cauldron and stuffed wild game including moose or rabbit. Although some of the ingredients and method of preparation have changed over time, the most important aspect of Tourtière is holiday tradition. Try this Québécois classic on Christmas Eve with your loved ones.
1 1/4 pounds ground pork
1/2 pound ground beef
1/4 pound ground veal
1 cup peeled & grated potatoes
1/2 cup grated onion
3 garlic cloves, minced
1 1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried savory
1/4 tsp rubbed sage
1/8 tsp ground cloves
1/4 cup plus 2 tbsp water, divided
1/4 cup dry bread crumbs
9 inch double-crust pie dough (store bought or homemade)
- In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently.
- Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture.
- Preheat oven to 400°F. Line a 9-inch pie plate with bottom pastry; trim even with edge. Fill with meat mixture. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil.
- Bake 15 minutes. Remove foil. Reduce heat to 375°F; bake 30-35 minutes or until crust is golden brown.
Get the nutrition facts for this recipe here.