Christmas Eve Tradition: Tourtiere

There are a few Christmas Eve traditions we have and like most traditions they have to do with food. I like to make something my mother made and our boys absolutely love, Tourtiere.  Tourtiere is a French-Canadian spiced meat pie.

Warm from the oven, Tourtiere. YUM!

Warm from the oven, Tourtiere. YUM!

Ingredients:

1.5 lbs lean ground pork

1.5 lbs lean ground beef

small diced onion

2 grated potatoes

2 diced cloves of garlic

1/2 tsp nutmeg

1/2 tsp cloves

1-2 tsps cinnamon

1/4-1/2 tsp allspice

salt and pepper

water

2 double pie crusts

egg wash

Instructions:

In a large sauce pan saute the onion in a little bit of oil until it is softened then add the meat and spices and enough water to cover the meat.  Stir until the meat is no longer pink.  Add the grated potato and simmer, stiring occasionally.  Simmer for at least 1/2 and hour, longer is better.  If you want you can add grate carrot and diced mushroom to the meat mixture.  If the mixture seems not spiced enough you can add a bit more.

Once you have finished simmering you should put the meat mixture in the fridge overnight or at least until the mixture has gelled.  Skim the fat off  (you can leave a little) the gelled mixture.  Divide into the pie shells and cover with a top crust.  Vent the top and brush with and egg wash.

Bake at 350 degrees for 45 minutes or until golden brown.  The filling should be bubbling.

I will update the post with pictures of the process and finished pie when I make it this week.

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