Québec Pulled Meat Pie

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This version of meat pie is made with pieces of cooked meat, potatoes and onions before baking the pie.

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Québec Pulled Meat Pie

This version of meat pie is made with pieces of meat, potatoes and onions cooked in broth. The cooked meat is shredded and mixed with the vegetables to fill the pie. This type of pie is popular in Quebec the Magdalen Islands, in Acadia and with families in the Eastern Townships.

To the taste of families, it is prepared with several meats or only pork as in this recipe that my friend Elyse Bernier introduced me to. I always prefer to degrease the preparation before baking the pie but if the time is short you can proceed with the preparation by omitting to cool the mashed potatoes and the meat in steps 2 and 3.

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

 

portion Servings: 6

Preparation30 minsCooking2 hrs 30 minsTotal3 hrs

 About 1 kg (2 pounds) of pork, slices 1 inch thick
 1 large onion, finely chopped
 2 small potatoes, peeled
 2 teaspoon of salt
 1/2 teaspoon ground black pepper
 3 whole cloves
 1 egg, beaten with1 tablespoon of milk
 4 unbaked 9-inches pie crusts (shortcrust pastry)

1

In a medium saucepan, place the meat and cover with cold water. Bring to a boil, reduce the heat and skim off the residue that forms on the surface. Add the onion, potatoes, salt, pepper and cloves, cover and simmer for 1 1/2 to 2 hours until the pork is tender and flakes easily with a fork.

2

Remove the potatoes, mash in a bowl and reserve in the refrigerator if you degrease the preparation.

3

Cool the meat to room temperature and refrigerate 8 hours to remove fat.

4

Set the oven rack in the bottom of the oven. Preheat the oven to 425°F.

5

Remove any fat that has congealed on the surface of the broth and heat the meat and broth until warm. Remove the cloves and pork from the broth, place the meat on a large plate and shred with two forks. Add the pork and mashed potatoes to the broth and mix until well blended.

6

Put half of the meat preparation in a pie shell, brush the edge of the pastry with the beaten egg and cover with a pie dough. Brush the center of the pie with the egg mixture and make two incisions in the center of the pie with a small knife. Bake for 15 minutes, lower the oven temperature to 375°F and bake for about 30 minutes until the pastry is golden. Proceed in the same way with the remaining of the meat and the dough.

Ingredients

 About 1 kg (2 pounds) of pork, slices 1 inch thick
 1 large onion, finely chopped
 2 small potatoes, peeled
 2 teaspoon of salt
 1/2 teaspoon ground black pepper
 3 whole cloves
 1 egg, beaten with1 tablespoon of milk
 4 unbaked 9-inches pie crusts (shortcrust pastry)

Directions

1

In a medium saucepan, place the meat and cover with cold water. Bring to a boil, reduce the heat and skim off the residue that forms on the surface. Add the onion, potatoes, salt, pepper and cloves, cover and simmer for 1 1/2 to 2 hours until the pork is tender and flakes easily with a fork.

2

Remove the potatoes, mash in a bowl and reserve in the refrigerator if you degrease the preparation.

3

Cool the meat to room temperature and refrigerate 8 hours to remove fat.

4

Set the oven rack in the bottom of the oven. Preheat the oven to 425°F.

5

Remove any fat that has congealed on the surface of the broth and heat the meat and broth until warm. Remove the cloves and pork from the broth, place the meat on a large plate and shred with two forks. Add the pork and mashed potatoes to the broth and mix until well blended.

6

Put half of the meat preparation in a pie shell, brush the edge of the pastry with the beaten egg and cover with a pie dough. Brush the center of the pie with the egg mixture and make two incisions in the center of the pie with a small knife. Bake for 15 minutes, lower the oven temperature to 375°F and bake for about 30 minutes until the pastry is golden. Proceed in the same way with the remaining of the meat and the dough.

Pulled Meat Pie (also called Tourtiere)

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