Easiest Way to Prepare Yummy 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 have Tourtiere using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Tourtiere

1. It's 2 lbs of lean ground beef.
2. You need 1 1/2 lbs of lean ground pork.
3. It's 1 of large onion.
4. You need 1 cup of cubed celery.
5. You need 1 1/2 cups of water.
6. It's 3 tsp of summer savoury (herb).
7. You need 1/4 tsp of nutmeg.
8. You need 1 tsp of cinnamon.
9. Prepare 1 pkg of parsley (1 cup).
10. You need 2 tsp of salt.
11. You need 2 tsp of pepper.
12. Prepare of Boiled potatoes (.. 2-3 medium per pie).
13. Prepare 4 of pie shells.. 2 bottoms and 2 tops.
14. Prepare 1 of egg yoke.

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. In a large pot, mix together beef, pork, onions, celery, parsley, water and all spices and herbs. On medium heat bring to a boil constantly stirring until meat is broken down to a crumble (15-20min).
2. Let mixture simmer on low for 50-60 minutes. Keep checking to make sure there is still ample liquid so the meat does not dry out..
3. Boil potatoes and mash without adding anything to the potatoes. Before adding mashed potatoes to you meat mixture, check to see how much liquid is left in the meat mixture. You may need to remove some of the liquid so that your pie is not liquidy in the bottom. (I prefer to remove more liquid than not enough..you can always add some back in). Add mashed potatoes to your meat mixture, and blend well..
4. Place half the mixture in one pie shell, and repeat for the second one. Let cool. Once cooled, place the top shells on both pies, and flute the edges. Cut slits on the tops to allow steam to escape during cooking. Brush with egg yoke..
5. Bake at 400 on the bottom third of your oven for 45 minutes or until golden brown. Let pie stand for 5-10 minutes before serving. enjoy!.
6. To FREEZE...double wrap in foil and place in a freezer bag..

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).