Tourtière (meat pie) originated in Québec and is a treat typically made for Christmas or New Year’s (sometimes, both!). There’s a long history of this pie in Canada and just about every family (and certainly, every province) has its own version. Many French-Canadian dishes, including this pie, have a distinct flavor profile that combines savory meats with sweet spices like cinnamon, cloves and nutmeg – this might sound a little unusual for those who haven’t tasted it, but for those of us who grew up on it, it’s like a warm hug from a loved one. The filling is usually made with ground pork and/ or beef, potatoes, onions and spices, and it’s baked in a flaky pie crust. It’s deliciously rich and even better with a side of ketchup (yup, I said ketchup).
It’s truly one of those heritage dishes that I treasure, and it always reminds me of gatherings around our family table. We’ve made it pretty much the same way for decades — ground pork and ground beef, allspice (which incorporates flavors or cinnamon, cloves and nutmeg), onions, celery and potatoes. My family tends to keep the flavor on the milder side (i.e., less “clove-y”), but it’s all up to personal taste. The filling is tender and juicy and it complements the flaky crust beautifully. Here’s a close-up. Doesn’t it look good?!?
Even though I live far from most of my family, by making this pie every holiday season, I still feel connected to them. Every bite of this pie reminds me of our Christmas meals around my grandmother’s table, where there was always a bottle of ketchup 🙂
1 lb ground beef
8 ounces ground pork
1⁄2cup onion, finely chopped
2 large potatoes, peeled, cut into quarters
1⁄4teaspoon ground cloves
1⁄8 teaspoon pepper
1 double crust pie crust
Combine beef, pork, onion and water in a medium saucepan and mix well.
Cook, covered, over low heat until the ground beef and pork are cooked through, stirring occasionally.
Boil the potatoesin water to cover in a small saucepan until tender; drain.
Add to the meat mixture.
Add the salt, allspice, cloves and pepper and mix well; remove from heat.
Mash the mixture with a potato masher.
Roll the pastry into two 11-inch circles on a lightly floured surface.
Fit 1 pastry into a 9-inch pie plate.
Fill with the meat mixture.
Cover with the remaining pastry, fluting the edge and cutting several vents.
Bake at 450′ for 20 minutes or the crust is golden brown.
Source : allrecipes.Com