About the Recipe
What You'll Love
Frequently asked Questions
Ingredients
Tourtière:
1/2 lb ground pork
1/2 lb ground beef
1/2 lb ground veal
1 onion, finely chopped
2 cloves garlic, minced
1/2 cup beef or vegetable broth
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
Salt and pepper to taste
Pastry dough (enough for a double-crust pie)
Egg wash (optional):
1 egg
2-3 tablespoons water
pinch of salt and sugar
Preparation
In a large skillet, cook the pork and beef over medium heat until browned. Drain excess fat.
Add chopped onions and minced garlic to the skillet. Cook until onions are softened.
Stir in the broth, cinnamon, cloves, allspice, salt, and pepper. Simmer for 10-15 minutes until the mixture thickens. Allow it to cool.
Preheat your oven to 375°F (190°C).
Roll out half of the pastry dough and line a pie plate with it. Fill the pie shell with the meat mixture.
Roll out the remaining pastry dough and place it over the filling. Seal the edges and cut slits on top to allow steam to escape.
Brush the top with egg wash and bake for 30-35 minutes or until the crust is golden brown.
Allow the tourtière to cool for a few minutes before serving.
Eat it plain or with a squeeze of ketchup, either way enjoy your delicious traditional Quebec meat tourtière!
Bon Appétit!