Tourtiere
It goes without saying that not everyone agrees on the « real » definition of Quebec’s emblematic tourtière. This recipe, for many, would probably fall into the category of a simple meat pie – and therefore not a traditional Quebec tourtiere! Despite the varying opinions, this is a truly tasty recipe with a distinctive Holiday fragrance!
Ingredients
- 1lb (500g) minced beef
- 1lb (500g) minced pork
- 1lb (500g) minced veal
- 2 onions, finely chopped
- 2 Tbsp tourtière spices, ground
- 1 large potato, (e.g. Russet) , peeled
- Salt to taste
- Pepper to taste
- 2 rolled out 12 inch pie dough (See ours)
- 2 Tbsp milk for browning the pie dough
Method
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1
Heat a large pot on medium-high. Add the meat, onions and ground spices.
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2
Cook, stirring constantly, until the meat falls apart and changes color – 5 to 10 minutes.
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3
Cut the potato into ½ inch (1cm) cubes. Add the meat with 1 tsp salt, mix and barely cover with water.
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4
Bring to a boil, and then reduce to low heat. Cover and cook until the potato is tender. Mash the potato to thicken the mixture.
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5
Taste, and adjust salt and pepper if necessary. Allow the mixture to cool before filling the pie crust.
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6
Preheat the oven to 375°F.
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7
Place the mixture into the dough that lines a 12 inch mold. Brush the edge of the dough with milk and place the second pie dough on top. Seal well, cut off any excess dough and make an incision in the center of the pie.
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8
Place in the oven and cook for 50-60 minutes, until the crust becomes golden and the filling bubbles gently.
