Frank Butcher's Note:
Recipe for individual meat pies [tortieres], popular in Quebec in the Christmas season. The Tourtiere is usually made like a casserole or pie. I don't see any reason why you couldn't make them into "individual" pies, but adjustments would have to be made in the cooking times.
My Private Note
Units: US | Metric
- 1 1/2 lbs duck, boned and diced
- 1/2 lb veal, diced
- 1/2 lb beef, diced
- 1/2 lb lean pork, diced
- 1/4 lb salt pork, chopped
- 3 small onions, chopped
- 2 1/2 teaspoons salt
- 1/8 teaspoon pepper
- 1/8 teaspoon cinnamon
- 1/8 teaspoon clove
- 1 pinch nutmeg
- to taste pastry for double-crust pie
- 3 lbs potatoes, peeled and diced
- 2 cups boiling water
- 1The night before, combine the first 13 ingredients in a large bowl. Cover and let rest overnight in the refrigerator.
- 2The next day, prepare potatoes and then prepare pastry.
- 3Preheat oven to 450 degrees F.
- 4Use 2/3 of pastry to line the bottom (not the sides) of a 4 to 4-1/2 quart coverable pot.
- 5Add potatoes to the meat mixture. Pour mixture into pastry lined pot. Add boiling water.
- 6Roll remaining 1/3 pastry and cover mixture. Make slits to allow steam to escape. Bake, uncovered, until top is golden brown, about 20-25 minutes.
- 7Cover, reduce oven to 300 degree F, and continue baking for another 5 hours, until meats are tender.
- 8Uncover and let rest about 5 minutes.
- 9Serve hot.
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Nutritional Facts for Traditional Tourtiere
Serving Size: 1 (353 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 691.6
- Calories from Fat 494
- Total Fat 54.9 g
- Saturated Fat 20.1 g
- Cholesterol 115.9 mg
- Sodium 832.7 mg
- Total Carbohydrate 25.8 g
- Dietary Fiber 3.3 g
- Sugars 1.9 g
- Protein 22.5 g