Joyeux Noel! As a special holiday meal I decided to honor my French Canadian ancestry by preparing a traditional dish from Quebec called a Tourtière, or meat pie. While a tourtière traditionally contains some combination of meats such as beef, pork, veal, or wild game, the spices and other ingredients can vary widely among families. This one included cinnamon, nutmeg, and cloves, making for a wonderful aroma while it was baking.
Adapted from Grow A Good Life
A traditional holiday dish from Quebec, also known as a meat pie.
Adapted from Grow A Good Life
In a large pot, boil the potatoes until tender, about 15 minutes. Reserve 1/2 cup of the potato water and drain the rest. Mash the potatoes and set aside.
In a large skillet cook the beef, pork, onion, and garlic over medium-high heat until no longer pink, breaking the meat into crumbles while cooking. Drain off any excess fat.
Reduce heat to low. Add all remaining seasonings and the reserved potato water to the meat and mix well. Simmer for about 10 minutes or until all liquid is absorbed. Remove from heat, mix in the mashed potatoes and set aside to cool.
Preheat oven to 400 F. Roll out one sheet of pie pastry to about 12 inches in diameter to fit in a 9 inch pie pan. Line the pan with the pastry, then add the meat filling.
Brush the edges of the pastry with the beaten egg (egg wash), then roll out the second pastry sheet and place on top of the meat mixture. Roll the edges of the top crust under the bottom crust, then pinch and flute the edges to seal. Brush the top crust with the egg wash and cut several vent holes.
Bake for 30 to 35 minutes or until the crust is golden brown. Remove from oven and let rest for at least 10 minutes before serving.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.