Mom made some tortière! Every Christmas my mom makes several tourtière– meat pies made with a blend of beef and pork. It’s a French Canadian tradition to eat this on Christmas Eve, but we eat it frequently in December.
This recipe is her version:
Mom's classic Tourtière. We eat this every Christmas Eve!
- 1 lb lean ground beef
- 1 tbsp oil
- 1 small onion, minced
- 1 lb lean ground pork
- 1 tsp salt
- 1 tsp poultry seasoning
- 3 Russet potatoes
- 1 - 1.5 cups water
- 3 tbsp pickling spice
- cheesecloth and thread
- pie dough, enough for 4 pies
- Put a large pot over high heat. Add the oil.
- Fry the onion until softened.
- Add the beef and pork. Fry until cooked thoroughly.
- Stir in the salt and poultry seasoning.
- Peel and cube the potatoes. Stir into the meat.
- Add enough water to just cover the cooked meat.
- Make a small pouch of the pickling spice with the cheesecloth. Tie with thread.
- Add the pouch to the meat sauce and gently submerge it.
- Simmer for 1.5 - 2 hours.
- Prepare the pie dough. Divide the meat filling amongst the four pie shells. Cover with crust.
- Bake the pies at 350F until the top crust is golden brown and the filling is bubbly, 20-30 minutes.
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