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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.
- 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
- The night before, combine the first 13 ingredients in a large bowl. Cover and let rest overnight in the refrigerator.
- The next day, prepare potatoes and then prepare pastry.
- Preheat oven to 450 degrees F.
- Use 2/3 of pastry to line the bottom (not the sides) of a 4 to 4-1/2 quart coverable pot.
- Add potatoes to the meat mixture. Pour mixture into pastry lined pot. Add boiling water.
- Roll 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.
- Cover, reduce oven to 300 degree F, and continue baking for another 5 hours, until meats are tender.
- Uncover and let rest about 5 minutes.
- Serve hot.
I am also French from Quebec and we know this recipe as Tourtiere du Lac St-Jean, which is not the same as the Tourtiere du Saguenay, nor the Tourtiere, which is most like an ordinary spiced meat pie. In the Christmas and New Year period, all are good, served with love and eaten among friends and family.
Was very good.
I am French Canadian from Lake St-John in the Quebec Province. Finally, this is an authentic tourtiere--not like the ones I read previously. Most of the time people send their recipe for Meat Pie and they call it Tourtiere. My recipe is similar to yours, except I use chicken instead of duck and I mix the diced potatoes with the meat mixture before leaving it in the fridge overnight. I also cover the bottom AND sides of a large, deep pot with the pastry and cover the mixture with a top pastry then seal the edges. Don't forget to make slits in top pasty for steam to escape. If you don't have a cover for the pot, use aluminum foil. The rest of the recipe is pretty much like mine. My German and American friends still demand that I cook this recipe whenever I receive them--any time of the year. I didn't try yours, but it is so similar to mine that it must be as good. Thank you, Frank! From: Germaine January 4th, 2008