Tourtieres

Name: Tourtieres
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 pies (8 servings each)
Ingredients: 2 large onions, thinly sliced; 1/4 cup canola oil; 2 pounds ground beef; 2 pounds ground pork; 3 cups frozen mixed vegetables; 2 cups mashed potatoes; 1 tablespoon ground allspice; 2 teaspoons salt; 1/2 teaspoon pepper; Pastry for two double-crust pies; 1 large egg, lightly beaten

TEST KITCHEN APPROVED

Total Time:Prep: 20 min. Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Rita Winterberger, Huson, Montana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

Some time ago, a co-worker brought a meat pie to lunch. The aroma was familiar—after one taste, I was amazed to discover it was the same pie my grandmother used to serve when I was a youngster! She shared the recipe, and I have been enjoying it ever since. —Rita Winterberger, Huson, Montana

Can you freeze Tourtieres?

Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Bake 15 minutes. Reduce heat to 375°. Cover edges loosely with foil and bake 35-40 minutes longer or until crusts are golden brown.

TEST KITCHEN APPROVED

Tourtieres

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Yield:2 pies (8 servings each)

Prep:20 min

Cook:30 min

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Ingredients

2 large onions, thinly sliced
1/4 cup canola oil
2 pounds ground beef
2 pounds ground pork
3 cups frozen mixed vegetables
2 cups mashed potatoes
1 tablespoon ground allspice
2 teaspoons salt
1/2 teaspoon pepper
Pastry for two double-crust pies
1 large egg, lightly beaten

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Directions

1
In a Dutch oven, saute onions in oil until tender. Remove and set aside. In the same pan, cook beef and pork over medium heat until no longer pink; drain. Remove from the heat. Add the onions, vegetables, potatoes and seasonings.

2
On a floured surface, rolled the dough to fit two 9-in. pie plates with bottom crusts; trim crust even with edge of plate. Fill each with about 5 cups filling. Roll out remaining dough to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in crust and brush tops with egg. Bake at 375° for 30-35 minutes or until golden brown.