Québec Meat Pie | Tourtière

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This meat pie, also called Tourtière in urban regions of Quebec, is prepared with ground pork.

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Québec Meat Pie | Tourtière

According to the testimonies I have gathered from Quebecers, Quebec Meat pie is also named Tourtière in urban regions of Quebec. There are a large number of variations for this Meat Pie. Some prefer it cooked with only pork while others prefer it with pork and veal or pork, veal and beef. The one I am offering you is my adaptation of the Dontigny family recipe. We like it with a little potatoes to bind the meat while families prefer it without potatoes.

You will also like reading: The Road to Quebec Meat Pies and Tourtières:descriptions and recipes

The meat preparation can be cooked up to 3 days in advance. For a double recipe use only 1 ½ cups of boiling water.

The cooked Meat Pie will keep for 5 days in the refrigerator and freeze for 6 months (not in the freezer of the refrigerator).

Suggested accompaniments: Pickled beets, homemade or store-bought red ketchup, lettuce salad with balsamic vinegar vinaigrette

portion Servings: 4 to 6

Preparation30 minsCooking1 hr 30 minsTotal2 hrs

 500 g ground pork
 1 onion finely chopped
 1 clove of garlic, finely chopped (optional)
 1 cup boiling water (not tap water)
 1/4 teaspoon dry mustard
 1/4 teaspoon ground clove
 1/4 teaspoon ground cinnamon
 1/4 teaspoon ground black pepper
 3/4 teaspoon of salt
 1 potato, peeled and halved
 2 pie crusts for a 9-inches pie plate

1

In a medium size saucepan, combine the pork, onion, garlic if using, mustard, clove, cinnamon, pepper and salt. Add the boiling water, stirring with a wooden spoon. Insert the potato into the preparation, bring to a boil over medium heat, stirring 3 times, reduce the heat and simmer for about 30 minutes or until the potato is very tender.

2

Remove the potato, mash it and add to the meat. Cool the preparation.

3

Set the oven rack in the bottom of the oven. Preheat the oven to 400 ° F.

4

Line a pie dish with a pastry shell, fill with the meat mixture and cover with the second pastry shell. Using a small knife, remove the excess dough that protrudes from the plate and make 2 incisions of 2 inches in the center of the meat pie.

5

Bake for 15 minutes, reduce the oven to 350 ° F and bake for 20 to 30 minutes until the pastry is golden.

Ingredients

 500 g ground pork
 1 onion finely chopped
 1 clove of garlic, finely chopped (optional)
 1 cup boiling water (not tap water)
 1/4 teaspoon dry mustard
 1/4 teaspoon ground clove
 1/4 teaspoon ground cinnamon
 1/4 teaspoon ground black pepper
 3/4 teaspoon of salt
 1 potato, peeled and halved
 2 pie crusts for a 9-inches pie plate

Directions

1

In a medium size saucepan, combine the pork, onion, garlic if using, mustard, clove, cinnamon, pepper and salt. Add the boiling water, stirring with a wooden spoon. Insert the potato into the preparation, bring to a boil over medium heat, stirring 3 times, reduce the heat and simmer for about 30 minutes or until the potato is very tender.

2

Remove the potato, mash it and add to the meat. Cool the preparation.

3

Set the oven rack in the bottom of the oven. Preheat the oven to 400 ° F.

4

Line a pie dish with a pastry shell, fill with the meat mixture and cover with the second pastry shell. Using a small knife, remove the excess dough that protrudes from the plate and make 2 incisions of 2 inches in the center of the meat pie.

5

Bake for 15 minutes, reduce the oven to 350 ° F and bake for 20 to 30 minutes until the pastry is golden.

Quebec Meat Pie (Tourtière)

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