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.
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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
Servings: 4 to 6
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.
Remove the potato, mash it and add to the meat. Cool the preparation.
Set the oven rack in the bottom of the oven. Preheat the oven to 400 ° F.
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.
Bake for 15 minutes, reduce the oven to 350 ° F and bake for 20 to 30 minutes until the pastry is golden.
Ingredients
Directions
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.
Remove the potato, mash it and add to the meat. Cool the preparation.
Set the oven rack in the bottom of the oven. Preheat the oven to 400 ° F.
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.
Bake for 15 minutes, reduce the oven to 350 ° F and bake for 20 to 30 minutes until the pastry is golden.
