Meat Pies (Tourtières)

Meat Pies (Tourtières)

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  • Preparation 45 min
  • Cooking 1 h 50 min
  • Makes 6 meat pies
  • Freezes Yes
  • Sans noix
  • Sans oeufs

Categories

Ingredients

    • 4 onions, chopped 

    • 4 cloves garlic, finely chopped
    • 3 tablespoons (45 ml) olive oil
    • 3 lbs (1.4 kg) ground pork
    • 3 lbs (1.4 kg) ground veal
    • 4 potatoes, peeled and diced
    • 1 cup (250 ml) chicken broth
    • 3/4 cup (180 ml) breadcrumbs
    • 1/2 teaspoon (2.5 ml) ground nutmeg
    • 1/2 teaspoon (2.5 ml) ground cinnamon
    • Salt and pepper 

    • 12 rolled-out shortcrust pastry, homemade or store-bought

Preparation

Note from Ricardo

A good tip

Count about 454 g (1 lb) ground meat per pie. It's easy to remember and it allows you to make the desired amount of pies. You only have to taste the cooked meat mixture to adjust the seasoning, if needed.

Personal Note

To help you with this recipe

RICARDO Deep Pie Plate

RICARDO Deep Pie Plate

15.99 $

This RICARDO deep pie plate is not only perfect for baking traditional double-crust apple pies, but also chicken pies and meat pies. Its deep bottom allows for ample filling, and its durable coating ensures even cooking and a nice crispy crust.

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