Recipe: Appetizing Tourtiere

Tourtiere. Tourtière is a Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. A traditional part of the Christmas réveillon and New Year's Eve meal in Quebec. Tourtière, also known as pork pie or meat pie, is a traditional French-Canadian pie enjoyed throughout Canada and New England.

Contains pork, potatoes, onions and spices. My grandmother's tourtière tasted exactly like this except that she never used potatoes starch or bread crumbs in her tourtière. From Canadian French tourtière, from a cooking vessel of the same name, from French tourte ("meat pie"). You can cook Tourtiere using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Tourtiere

1. You need 1 1/2 lb of ground pork.
2. It's 1/2 lb of ground veal or beef.
3. It's 1/2 tsp of salt.
4. Prepare 1/2 tsp of cinnamon.
5. It's 1/2 tsp of ground cloves.
6. You need 1/2 tsp of allspice.
7. Prepare 2 tsp of ground sage.
8. You need 2 tsp of dry mustard.
9. It's 1 large of onion, shredded or finely chopped.
10. It's 1 of pastry for two 9-inch pies.
11. Prepare 1 of egg, beaten with 1 tablespoon water.
12. Prepare 1 pinch of black pepper to taste.
13. You need 1 dash of malt vinegar.
14. You need 2 large of baking potatoes, baked, scooped out, mashed well (keep warm).

There is a common false etymology that it derives from the alternative meaning tourte ("passenger pigeon"). tourtière (plural tourtières). This is my version of the classic Quebecois meat pie recipe - tourtiere. Tourtière Video (scroll down for printable recipe). Part nine in my Christmas Around the World series!

Tourtiere instructions

1. preheat oven to 350..
2. In a bowl, combine pork, veal or beef, salt, and generous grindings of pepper, cinnamon, cloves, allspice, sage, mustard, and vinegar, if using..
3. Heat a large skillet over high heat. Lower heat to medium-high and add meat mixture. Cook the meat, chopping through it and stirring to break up any clumps, until it is brown; don not overcook..
4. Push meat to one side of skillet. Add onions to other side. Cook until onions are softened, not browned..
5. Transfer mixture to a large bowl. Add mashed potatoes and work them in thoroughly, break up any lumps of meat or potato..
6. Place filling in the bottom crust, mounding it well. Top with other crust; crimp to seal them together. Brush with the beaten egg mixture. Cut several steam vents in top of pie. Put pie on rimmed baking sheet..
7. Bake pie for 1 hour or until crust is golden brown..

Originally a tourtiére was a HUGE meat pie baked in the deep dish for which it is named. Making a tourtiere is an annual Christmas tradition for many French Canadian families. This venison tourtiere recipe marries the complexities of a meat pie brought together with a special blend of herbs. Tourtiere definition: type of meat pie Meaning, pronunciation, translations and examples. tourtière in British English. (ˌtʊətɪˈɛə , French turtjɛr).