Tourtiere du Quebec
Servings Prep Time
4people 30minutes
Cook Time
Servings Prep Time
4people 30minutes
Cook Time
  • Pastry for 9 or 10 inch double-crust pie
  • 1/3pound ground pork
  • 1/3pound ground beef
  • 1/3pound ground veal
  • 1 onionfinely chopped
  • 1 potatopeeled and grated
  • 1 clove garlicminced
  • 1cup celeryfinely chopped
  • 1/2teaspoon salt
  • 1/2teaspoon fresh ground black pepper
  • 1/8teaspoon cinnamon
  • 1/8teaspoon cloves
  • 1/2teaspoon dried savory
  • 1/2cup water
  • 1 eggbeaten
  • 1teaspoon water
  1. Heat a large skillet to medium high and cook the meats until no pink remains, breaking it up as you cook.
  2. Add the onion, potato, celery and garlic and mix well. Add the salt, pepper, cinnamon, cloves, savory and water and stir together. Cook uncovered for about 20 minutes.
  3. Remove from heat and cool thoroughly, preferably overnight.
  4. Place the bottom crust into a pie plate and fill with meat mixture.
  5. Place the top crust over the filling and seal the edges, cutting away any excess crust. Cut steam vents into the top crust.
  6. In a small bowl combine egg with water and whisk well. Brush over the crust and bake at 400 degrees F. for 40 – 45 minutes.
Recipe Notes

This meat pie freezes very well, so it’s a good recipe to double up on and put one in the freezer.

Tourtiere du Quebec Recipe |