My life as a cat

Tourtiere Recipes

The following 3 recipes indicate a few of the variations according to the regions within the Province of Quebec.

TOURTIÈRE

1-1/4 lbs. lean ground pork ¼ tsp. Ground cinnamon

¾ lbs. lean ground beef ¼ tsp. Ground cloves

1 onion, finely chopped ½ cup water

1 tsp. Salt pastry for two crust pie (9")

1/8 tsp. Pepper

Put all ingredients except pastry into a saucepan and cook covered slowly about 1 hour, until meat is tender and liquid cooked down.

Stir occasionally. Let meat mixture cool before putting in pie plate. Put bottom crust in pie plate, spread mixture evenly and put on top crust. Trim and crimp edges. Slash to let out steam.

Place in 400 degree oven until light brown , 25 to 30 minutes, depending on oven.

TOURTIERE

1-1/2 lbs. ground pork ¼ tsp. Allspice

½ cup finely chopped onion 1/8 tsp. Pepper

2 large potatoes (1 lb.) 1 egg yolk

½ tsp. Salt

In a medium saucepan, combine pork, onion and ½ cup water; mix well. Cook covered over low heat 2 hours. Meanwhile peel potatoes; quarter. Cook in a small amount of salted boiling water until tender. Drain. Add potato to meat mixture along with salt, allspice and pepper; mash with a potato masher.

Preheat oven to 450 degrees. Roll half of pastry to make an 11" circle; fit into bottom of a 9" pie plate. Turn mixture into pie plate. Roll other half of dough to make 11" circle. Adjust pastry over top; crimp edges, make several slashes in top for steam vents. Mix egg yolk with 2 tbsp. water; use to brush over pastry. Bake 20 minutes or until pastry is golden brown.

TOURTIERE

This is a more modern version; with less fat; but just as tasty.

1 lb. Lean ground beef ¼ tsp. Cinnamon

½ lb. Lean ground pork ¼ tsp. Ground cloves

½ lb. Ground veal ½ tsp. Onion powder

1 bay leaf salt & pepper to taste

Instant potato flakes, as needed 2 Packages Pillsbury pie crust

Put ground meats and seasoning in a heavy pan. Brown on medium heat, stirring as needed. When meat mixture is no longer pink, add just enough water to cover the mixture.

Simmer covered, stirring as needed, for about 1-1/2 hours to let flavors develop and to be
sure pork is fully cooked. Remove from heat. Sprinkle instant potato flakes in pan to absorb the meat juices and stir well. If more juices rise to surface, sprinkle a little more potato flakes until all liquid is absorbed and stir. Remove bay leaf.

Let meat mixture cool before turning into pie crusts. I find it easier to prepare the meat mixture one day and assemble the pies in another day or two. This mixture also freezes well and could be made well in advance.

Line two 8" or 9" pie pans with crust. Turn in meat mixture. Add top crust. Trim crust and slash to allow steam to vent. These pies can be frozen unbaked until you need them.

To bake put thawed pies in 375 degree oven for about 45 to 50 minutes.

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