Traditional Tourtiere

Tourtire is a traditional French-Canadian dish that originated in Quebec. Traditionally made with a combination of meats like pork and veal tourtire is distinguished by the sweet spices added to the meat mixture. A combination of spices ranging from ground cloves, cinnamon and allspice are added to the filling but every family recipe has their own special combination!

This distinctly Canadian meat pie is traditionally served on Christmas Eve with condiments such as green tomato ketchup, maple syrup and dare I say it, ketchup! Though tourtire is usually reserved for the holidays, once you taste this delicious pie youll want to make it all year long.
Directions for: Traditional Tourtiere

Ingredients

Pastry

2 cups flour

1 tsp baking powder

1 tsp salt

cup lard

cup butter

cup ice water

1 egg, beaten

Filling

1 tsp olive oil

1 small onion, chopped

1 clove garlic, minced

1 lb(s) ground pork

1 lb(s) ground veal

1 tsp salt

1 tsp celery salt

1 tsp allspice

1 tsp cinnamon

cup beef or vegetable stock

cup breadcrumbs

Directions

Pastry

1. Begin by making the pastry. In a large bowl combine the flour, baking powder, and salt. Rub the lard and butter into the flour mixture until it is the size of peas. Slowly add the water 1 tbsp at a time, until the dough comes together. Dump the dough on a lightly floured surface and shape into two discs. Wrap in plastic wrap and chill in the fridge for 1 hour.

Filling

1. While the dough is chilling make the filling. In a large non-stick frying pan heat oil over medium heat. Add onion and cook until starting to soften, about 3 minutes. Add garlic and cook, 1 minute. Add ground pork and veal and cook until no pink remains, breaking the meat up with a wooden spoon as it cooks.

2. Add the spices, salt and stock. Cook until almost all the liquid has been absorbed, about 2 minutes. Stir in breadcrumbs and let cool.

3. Preheat oven to 375F. Roll out one disc of pastry to a 10 inch circle. Lay in a 9 inch pie tin. Add cooled filling. In a small bowl, lightly beat egg. Brush egg wash all over pie crust. Roll out other disc of pastry (about 10 inch circle) and top pie. Crimp sides together and brush egg over top of pie.

4. Bake tourtiere until pastry is golden brown and filling is bubbling, about 1 hour.