Tourtière - Meat Pie





We had a really good supper tonight. We called my mother-in-law to get a secret recipe for her famous tourtière (meat pie). I made the filling and Maxime rolled the dough. You start by cooking 1 pound of ground pork and add finely chopped onions. To the meat you add spices; a mix of allspices, cinnamon and cloves. If you want you can salt the meat. You let this simmer for 30 min. and the last five minutes you had 5 crushed saltines. Let it cool a bit and then fill the pastry. It then goes in the oven for 35 min. and supper is ready in no time. This is really popular in Quebec during the Holiday season. Usually every household will have their special recipe. We serve it with mashed potatoes, homemade ketchup & beets.

Tourtière (meat pie)

1 pound ground pork
1/2 medium onion, chopped
1/4 tsp allspices
1/4 tsp cloves
1/8 tsp cinnamon
salt to taste
5 soda crackers

In heavy saucepan cook pork & onions until no longer pink. Add the spices and let simmer on low heat for 15 min. You may need to add some water if it's start to stick to the saucepan. Add the soda crackers and let simmer an extra 5 min.

In the meantime prepare your favorite crust. Line a 9-in pie plate with pastry. Fill with meat mixture. Cover with top crust, trim, crimp edges to seal and cut steam vent. Bake in a preheated 400F oven for 15 min, then lower oven temperature to 350F and bake another 20 to 30 min. or until top is lightly browned. Eight servings.



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13 comments:

  1. Thank you for stopping by and leaving a comment. I absolutely love desserts and just made a two-layer banana cake tonight that I will definitely have to share the recipe in my blog tomorrow night. Your meat pie looks delicious and perfect for a week night dinner. I have already printed it out and have the recipe scheduled for dinner during the week. What beautiful pictures and a warm, friendly blog. =D

    Shandy (Pastry Heaven)

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  2. That's comfort food at it's best! I love such savory pies!

    Cheers,

    Rosa

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  3. I will probably have a tortiere at my Christmas tree trimming party..hey that is this weekend...better get cracking!!Thanks for sharing your "secret" recipe. Hope your son had an enjoyable stay here last week despite the cold and snow....blah! The coast is not used to having snow as you said. Vancouver doesn't even have enough snow plows to take care of the city when the inevitable happens. They are so lucky...to not have much snow that is..

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  4. I love this recipe Helene and thanks by coming to my blog. I love your recipes, Gloria

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  5. Thanks to all. That tourtière was so good. Can't wait to visit the family in Quebec and eat all my favorites.

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  6. Francoise du blog la cuisine du placardThursday, December 06, 2007 2:11:00 am

    Bonjour

    Ta recette me fait envie, comme d'autres de ton blog. Mais y a t-il un moyen d'avoir la traduction en français. Je ne comprend pas un mot d'anglais. Merci

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  7. huuuuum!! elle est superbe!! biises micky

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  8. Helene, I have not had meat pie in ages! Thanks for this dinner idea.

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  9. ohh elle est jolie cette tourtierre! bien reussie

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  10. Merci beaucoup. Cette tourtière est très bonne. A refaire.

    Thanks a lot. This tourtière is so good that I will be making it again.

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  11. Thanks for these two tourtiere recipes. I am introducing my staff in Miami to the delights of French Canadian cuisine. This will be my contribution to the Christmas pot luck lunch.
    Doris

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  13. We have tourtiere every Christmas Eve, I love it! Yours looks wonderful - I've heard of people putting mashed potatoes right in the pie, but on the side sounds better to me :)

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