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Publisher Photo
When temperatures drop, people in our region start craving the ultimate French-Canadian comfort food—savory meat pie, or tourtiere.—Vivianne Remillard, St. Joseph, Manitoba
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.

Ingredients

  • Pastry for double-crust pie (9 inches)
  • 1-1/4 pounds lean ground beef (90% lean)
  • 1-1/4 pounds ground pork
  • 1 medium onion, chopped
  • 1/3 cup water
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon dried sage leaves
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon pepper
  • 1/2 cup soft bread crumbs

Directions

Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Set aside.
In a large skillet, cook the beef, pork and onion over medium heat until meat is no longer pink; drain. Stir in water and seasonings, then bread crumbs.
Spoon into prepared pastry. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry.
Bake at 375° for 50-60 minutes or until crust is golden brown. Yield: 6 servings.
Originally published as Tourtiere in Country Woman October/November 2010, p29

Nutritional Facts

1 piece: 689 calories, 41g fat (16g saturated fat), 135mg cholesterol, 687mg sodium, 39g carbohydrate (4g sugars, 1g fiber), 39g protein.

  • Pastry for double-crust pie (9 inches)
  • 1-1/4 pounds lean ground beef (90% lean)
  • 1-1/4 pounds ground pork
  • 1 medium onion, chopped
  • 1/3 cup water
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon dried sage leaves
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon pepper
  • 1/2 cup soft bread crumbs
  1. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Set aside.
  2. In a large skillet, cook the beef, pork and onion over medium heat until meat is no longer pink; drain. Stir in water and seasonings, then bread crumbs.
  3. Spoon into prepared pastry. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry.
  4. Bake at 375° for 50-60 minutes or until crust is golden brown. Yield: 6 servings.
Originally published as Tourtiere in Country Woman October/November 2010, p29

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