Québécois Tourtière
This recipe will make three Québécois Tourtières (see notes for freezing).
Ingredients
- 2-pounds ground pork
- 2-pounds ground beef
- 1-½ cups onion, finely chopped
- Pepper, to taste
- 2 tsp. coarse salt
- 1 tsp. dried thyme
- 1 tsp. ground cloves
- 1 tsp. nutmeg
- 4 cloves garlic, finely chopped
- 2 large Russet potatoes, peeled, boiled and riced; crush with a fork if a ricer is not available
- 2 cups beef broth, heated prior to pouring into the mixture.
- 6 pie crusts, ready made or use your favorite pie crust recipe
- 1 egg, for egg wash
- 1 tbsp. water, for egg wash
Instructions
- Pre-heat the oven to 400°F.
- Place three of the pie crusts in pie plates; fit to plates but do not cut off the extra pie crust nor crimp at this point; place in the refrigerator until ready to pour mixture in the bottom crust.
- Using a large skillet, mix all ingredients, except pie crusts, together and simmer for one hour.
- Add cooked mixture to the three prepared pie plates.
- Place a pie crust on top of the three pie mixtures; crimp, as desired and vent tops.
- Cover the tops, of the three pies, with an egg wash.
- Place in the pre-heated oven and bake for 45 to 50 minutes or until crust is golden brown.
Notes
Should the tourtière mixture be too watery, once completely cooked, add 1 tablespoon of breadcrumbs; wait for the liquid to be absorbed by the breadcrumbs; if necessary, add an additional tablespoon of breadcrumbs to the mixture.
Tourtières can be frozen after being baked, cooled down for a couple of hours and covered in saran wrap. To re-heat, place frozen pie in a pre-heated 350°F oven and heat for around 45 to 60 minutes; re-heat time will depend on oven.