Tourtiere is the most delectable meat pie, which folks in Quebec traditionally enjoyed after midnight mass on Christmas Eve. They say there are as many good recipes for tourtiere as there are cooks in Quebec! Here is just one, and a very delicious one it is. The recipe comes from the kitchen of a dear childhood friend with Montreal roots and for many years a real pie would make its way across the cul-de-sac where it would be devoured for Christmas lunch.
Among the many, many versions of this recipe are some calling for half pork/half beef, mashed or diced potatoes instead of bread crumbs, the addition of allspice, cinnamon and paprika among other spices, and the use of dark beer rather than hot water.
- 1 pound pork ground
- 1 onion chopped
- 1 tsp. salt
- 1 tsp. ground savory
- 1/2 tsp. ground cloves
- 1 tsp. pepper
- 1/2 tsp. garlic powder
- 1 cup hot water
- 1 1/2 cup bread crumbs
- 2 unbaked pie crusts store bought or your recipe of choice
- Line a 9 inch deep dish pie plate with one crust.
- In large pot, combine all other ingredients except the bread crumbs. Bring to a boil. Simmer 20 minutes.
- Stir in bread crumbs. Cook 10 minutes and let cool.
- Preheat oven to 425.
- Add meat and crumb mixture to crust lined pan. Cover with other pie crust, and crimp the edges. Poke a few holes in the center for venting.
- Bake 15 minutes at 425, then lower oven to 350 and bake for additional 15 minutes. Cover the top of the pie with foil if it is browning too quickly.
- Serve hot or at room temperature.