Tourtiere (French Canadian Meat Pie)
Chef John's tourtiere is hearty, satisfying, and easy to make--it's a great holiday main dish. It doesn't require precise timing, so no pressure!
A double-crusted meat pie with a savory pork, beef, onion and spice filling. A delicious, fragrant and savory addition to the holiday table.
The spices are great and they give the meat pie a bit of tang. I cooked ground beef and ground turkey together. Added 2 large onions chopped to the meat mixture, which I covered with water and boiled for 20 minutes until all meat and onions were cooked. I then strain the meat and liquid. I put the liquid in the fridge so the fat comes to the top, I then scrape the fat off and thicken the liquid (make a gravy). I add the meat to the pie shell and then add the gravy to the pie, enough to make it wet but not runny, I did not use potatoes.. I really only used the spices and then made my pie the way my mother taught me. I am Canadian and love meat pie. I make my own crust with Tenderflake lard. Delicious. I may put them in tart shells. Makes a more individual serving. Delicious. A real treat.
As a French Canadian this a pretty good recipe compared to what I grew up with. This kind of pie can vary quite a bit, the original ones the mean was not ground and cooked as a roast and then cut up with a knife and added to a pie with pretty much anything else that might be available in the early days of winter. I've made this recipe made it three times and my only adive is pay close attention to the crust, also maybe get a more detailed/better recipe for a pie crust and always use butter not lard.
I made this; the only change I made was to use all lean ground beef (didn't have any ground pork on hand and couldn't wait to make it!). The whole family raved and went back for seconds. If you are the kind of cook who aggressively salts the water when cooking potatoes, you may want to be careful about how much salt you add to the water in this recipe--you'll be adding that potato cooking water to the meat mixture which already has a good amount of salt in it thanks to the spice mix. This was such a hit, I'm making 4 more to freeze to enjoy during the holidays. Chef John is my hero!
This was wonderful. This was my first time making pie crust (I don’t have a mixer) but it turned out great. The filling was delicious and easy. The next time, I’ll make the crust thinner at the lip, otherwise this recipe is a keeper
Pretty good recipee. I wanted to compare it to my husbands recipee that is passed down from generation to generation (it beat this one out of the water). I subbed the meat for venison and rabbit to make it more authentic and removed the cayenne, which does not belong!