Tourtière
Tourtière, from above
Non vegQuebec

Tourtière

Spiced meat pie with cinnamon and cloves, Quebec's Christmas Eve tradition.

120 minTime
22 gProtein each
mildSpice
Réveillon pie2 chapters · 1 min read

Make it your way

Grandma's wayPork and beef with warm spices, double crust.
The original
616kcalsame
22 gproteinsame
2 gfibresame
120minutessame

Tourtière.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Pork500 g, minced
Minced beef (beef mince, beef or buff keema)250 g
Onion1 large, finely chopped
Garlic2 cloves
Potato1, boiled and mashed
Cinnamon powder½ tsp
Whole spices¼ tsp each ground cloves and allspice
Dried mixed herbs (italian seasoning)½ tsp dried savory or thyme
Salt1½ tsp
Black pepper½ tsp
Water½ cup for filling, 6 tbsp ice water for pastry
Maida (all-purpose flour, plain flour)2⅔ cups
Butter1 cup, cold
Egg1, beaten

Method

5 steps
  1. 1Make pastry with flour, butter, salt and ice water; chill 1 hour.
  2. 2Cook pork, beef, onion and garlic with water and spices, covered, for 30 minutes, then uncovered until most liquid is gone.
  3. 3Stir in mashed potato and cool.
  4. 4Line a 23 cm dish, fill, cover, crimp, vent and brush with egg.
  5. 5Bake at 200 C for 15 minutes, then 180 C for 30 minutes.
Serve it like this

Serve wedges warm with a spoon of tomato chutney or ketchup and a green salad.

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Make it a meal

What goes with Tourtière: a bread or rice, a side, something to drink and something sweet.

Bread or rice Montreal bagels120 min
Bread or rice Jeera rice30 min
On the side Andhra tomato chutney25 min
On the side Mashed potatoes30 min
To drink London fog8 min
Something sweet Saskatoon berry pie150 min
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