Easiest Way to Cook Tasty Tourtiere Quebecoise (meat pie)

Tourtiere Quebecoise (meat pie). Brown the meat breaking up any lumps as you go along. Add the celery and onion cooking until they are soft. This French Canadian classic gets holiday flair from apple cider and warming spices.

Each region has its own different version of the dish, each with its own special intricacies. Essentially, tourtière is a meat pie; lightly spiced ground pork layered between flaky pastry, and served with a chunky green ketchup. It's total comfort food, loved by all and needs nothing save a tossed salad or bowl of steamed peas to make up a complete meal. You can have Tourtiere Quebecoise (meat pie) using 17 ingredients and 16 steps. Here is how you cook that.

Ingredients of Tourtiere Quebecoise (meat pie)

1. Prepare 1 1/2 tsp. of essence of emeril.
2. You need 1 tsp. of savory.
3. It's 2 tbsp. of flour.
4. Prepare 1 of double crust pie crust.
5. It's 1 1/2 lb. of ground pork.
6. Prepare 1/4 lb. of bacon, cut into pieces.
7. It's 1/3 cup of celery, sliced.
8. It's 2 cups of chicken broth.
9. You need 2 tbsp. of minced garlic.
10. It's 1 cup of water.
11. It's 1 1/2 cups of onion.
12. Prepare 1/8 tsp. of cloves.
13. You need 1/4 tsp. of cinnamon.
14. It's 1/4 tsp. of salt.
15. You need 1 of bay leaf.
16. You need 1/4 tsp. of pepper.
17. Prepare 1 of egg, lightly beaten.

It can be enjoyed warm or cold, for brunch. Learn how to make Tourtiere, a traditional Canadian meat pie with flaky crust and hearty, spiced filling, just in time for the holidays. How and when to serve Canadian meat pie: We normally have our tourtiere on Christmas eve, which is when most people in Quebec have their big Christmas meal. Tourtiere - Quebecois Meat Pie recipe: A French Canadian Classic at its Best!!!

Tourtiere Quebecoise (meat pie) step by step

1. In a large pan cook the bacon until crisp..
2. Add the ground pork, cinnamon, salt & pepper, cloves and essence of emeril..
3. Brown the meat, breaking up any lumps..
4. Add celery and onion, cook until soft..
5. Add garlic, savory and flour, cooking for an extra 2-3 minutes..
6. Add water, chicken broth and bay leaf. Cook stirring once in awhile for about 30 minutes or until most of the liquid has evaporated..
7. Remove bay leaf and set filling aside to cool..
8. The meat mixture filling may be made a day ahead..
9. Preheat oven to 425° F..
10. Place crust in a 9 inch pan and spoon in chilled meat mixture..
11. Brush the edges of the piecrust with beaten egg and place second crust on top, sealing the edge..
12. Cut vents in the top and put in the fridge for 15 minutes..
13. Brush the entire pie with the remaining egg and bake on the lowest rack in the oven for 20 minutes..
14. Reduce heat to 350° F and bake for an extra 35-40 minutes..
15. Great paired with salad of your choice..
16. .

Add water just to cover meat. (almost soupy). Stir often to help break up the meat. Reviews for Photos of Meat Pie (Tourtiere). Tourtière, Liber de Coquina, and Tourte Pans. Tourtière as we know it today is through and through a Quebecoise treat, but that's only a half of the What's really interesting about tourtière is that there's little to no consensus on what the meat the pie is actually stuffed with.