Tourtiere
French Canadian tradition
for
Christmas
This recipe makes 3 double crust savoury meat pies.
I use the pastry recipe off of the box of Tenderflake Lard.
Make the pastry ahead of the filling as the dough needs to be in the fridge for an hour before rolling out.
Filling
2 tsp olive oil
2 cups finely diced onions
3 cloves of garlic
1 cup of finely minced celery
2 pounds ground pork
1 pounds lean ground beef
1 tsp ground sage spice
1/4 tsp each ground cloves and ground cinnamon spices
1 tsp salt
1/2 tsp ground pepper
1 cup water
3 cups mashed potatoes
1/2 cup fresh chopped parsley
In a large pot heat the oil and saute onions, celery and garlic until soft.
Add the ground meat and cook until no longer pink.
Drain any fat from the pot.
Add the sage, cloves, cinnamon, salt, pepper and water
Add a lid to the pot and simmer for 30 minutes.
Remove from the heat and add the mashed potatoes and parsley stir well to mix.
Cool on counter.
Roll out the pastry dough thinly and line 3 pie plates
make sure to save enough dough to top each pie.
Fill each pie with the filling.
Roll out the pastry tops and seal edges.
Cut in some vents in the tops for steam to escape.
(You can use a very small star cookie cutter to make these vents attractive)
Brush pies with egg yolk and milk
bake for 35 - 40 minutes in a 375 degree oven.
If you make these ahead you can freeze the uncooked pies.
remove from freezer, thaw then in a fridge then bake them.
Allow pies to sit on the counter after baking for about 20 minutes before slicing them.
Serve with the condiment of your choice...
HP sauce
piccallilli
Branston pickle
sweet mustard pickles
Hope you have fun making these tourtiere pies.
They are usually served on Christmas Eve or Christmas Day.
Merry Christmas!
~ Be Well and Be Kind ~
