Meat pies (Tourtières) 


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Meat pies (Tourtières) 


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Meat pies (Tourtières) 



5 stars (169) Rate this recipe
Preparation
45 MIN
Cooking
1 H 50 MIN
Output
6 meat pies
Freezes

Ingredients

Preparation

  1. In a large saucepan, soften the onions and garlic in the oil. Add the meat and continue cooking for about 15 minutes, stirring to crumble the meat. Season with salt and pepper. Add the remaining ingredients and cook, stirring frequently, for about 45 minutes or until the potatoes begin to fall apart. Let cool. Adjust the seasoning. Cover and refrigerate for 4 hours or until completely chilled.
  2. With the rack in the lowest position, preheat the oven to 190 °C (375 °F).
  3. Line six 23-cm (9-inch) pie plates with pastry. Cover with the cooled meat mixture. Cover with a second crust. Make an incision in the centre. Press the lip the seal with a fork or your fingers. Bake for 50 minutes to 1 hour or until the crust is golden brown.

Note

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.

Good with...

Comments

  1. In total agreement with Michelle S. Though this is not the type my family made (we traditionally use clove, sage and savoury among other spices, as well as add stock to the half browned meat (usually pork, beef and veal), then breadcrumbs to give it more of a meatloaf consistency) I have had this type as well from other families. I think our tourtières might differ as much as some Indian garam recipes. Especially if you take into account tourtière du Lac St-Jean! The dough recipe is spot on though.

  2. I am from Quebec where this is a very popular dish. There is always cloves in ours. There are many delicious varieties - I would recommend googling québécois receipts for some alternatives to this one. I'm sure it's delicious as well

  3. This recipe is the same as Chuck Hughes recipe. The only difference is the cubed potatoes very the shredded potatoes. Taste great either way.

  4. Great recipe! I used 1/2lb. each, pork,beef and lamb and no potatoes because I like them on the side. I ground the lamb slightly rougher than mince for a better texture. It's good to use an egg wash on bottom crust to prevent any juice from soaking in and not allowing the bottom crust to bake as well as the top! Otherwise I followed the recipe and it was great !

  5. Good, but standard. I still prefer recipes that use 1-part pork, 1-part lamb and 1-part beef/veal. It gives the tortiere an extra special taste. Ground lamb is normally available in any good butchers.

  6. Amazing recipe! I have also adapted this recipe successfully into a gluten-free version.

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