Prep 40M | Bake 40M | Enjoy in 1Hr 20M
Tourtière is a French-Canadian meat pie traditionally served on Christmas Eve. Originating from Quebec, the flaky, buttery pie crust is packed with savoury meat and spices. Enjoy this recipe with your family and friends this holiday season.
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 gloves, 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.