Tourtière
A traditional French-Canadian spiced meat pie, a Christmas Eve tradition across Quebec. Cooling the cooked meat filling completely before it goes into the pastry shell is what keeps the base from turning soggy, letting the crust stay crisp through its full bake.
Ingredients
Instructions
Brown pork and beef together in a pan. Drain fat.
Add onion and garlic, cook 5 minutes. Add stock, cloves, cinnamon, allspice and pepper.
Simmer 20 minutes until mixture is thick and almost dry. Season. Cool completely.
Line a 23cm pie dish with pastry. Fill with cooled meat mixture. Top with second sheet.
Crimp edges, cut steam vents and brush with egg. Bake at 190°C for 40 minutes until golden.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.