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Meat pie (Tourtière)
This is a recipe that my grandmother has passed on to the family. It is a very tasty and filling meat pie that originates from Quebec. It can be gobbled up for dinner or frozen and used at a later date.
Ingredients
Serves: 6
- 250g minced beef
- 250g minced pork
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 180ml water
- 1 stick celery, finely chopped
- 1 carrot, finely chopped
- 3 chicken stock cubes
- 1 bay leaf
- 1 baking potato, finely chopped
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1 recipe pastry for a 23cm covered pie
- 1 egg yolk
- 1 tablespoon water
Method
Prep:30min ›
Cook:55min ›
Ready in:1hr25min
- Brown beef and pork with onion and garlic in a large frying pan. Drain and stir in 180ml water, celery, carrot, stock cubes and bay leaf. Simmer for 10 minutes over medium heat; remove from heat and discard bay leaf.
- Preheat oven to 180 C / Gas mark 4.
- Stir potato, pepper, cinnamon, cloves and nutmeg into the pan mixture, then spoon mixture into a pastry lined pie plate. In a small bowl combine egg yolk and 1 tablespoon water to make egg wash; brush edge of crust with wash, then carefully add top pastry and seal edges. Make several slits in top pastry; brush with remaining egg mixture.
- Bake in preheated oven for 45 minutes, or until golden brown.
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Reviews & ratings
Average global rating:
(113)
Reviews in English (85)
DEEEE-licious! It's the mixture of herbs and spices make this pie so scrummy!! - 29 Nov 2010
This was a WONDERLICIOUS dish. Here in the states it you usually dont by "minced" meat. I had some pork and steak and minced it myself. This was so different and wonderful all at the same time. It was pretty easy and not too complicated and I got to use spices that I would never have thought of to use in meat. Thanks for sharing. - 08 Feb 2011
This was a good recipe which I will make again. The only change I would recommend is to cook the diced potato with the mince and other veg. I added it later as stated in the recipe and it was still nearly raw when the pie was cooked. - 14 Aug 2012