Mangu

tourtiere

Next Dish: Lu'au

Tourtière is a traditional French-Canadian dish originating from the province of Quebec. It is a meat pie typically made from finely diced pork, veal or beef. The dish is often served during the holiday season, particularly on Christmas Eve. Its name comes from the vessel in which it was originally cooked, a tourtière.

breadcrumbs

salt

garlic

black pepper

cinnamon

cloves

ground nutmeg

ground pork

pie crust

Recipe

Ingredients:

  • 1 pound ground pork

  • 1/2 pound ground beef

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 2 potatoes, peeled and diced

  • 1/2 cup water

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground nutmeg

  • 1/2 cup breadcrumbs

  • 1 package refrigerated pie crusts

  • 1 egg, beaten


Instructions:

  1. Preheat your oven to 375 degrees F (190 degrees C).

  2. In a large skillet, combine the pork, beef, onion, garlic, potatoes, water, salt, pepper, cinnamon, cloves, and nutmeg.

  3. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low, cover and simmer for about 20 minutes or until the potatoes are tender.

  4. Remove from heat and stir in breadcrumbs. Let cool.

  5. Roll out one of the pie crusts and place it in a 9-inch pie plate. Spoon the meat mixture into the pie crust, spreading evenly.

  6. Roll out the second pie crust and place it over the filling. Crimp the edges to seal and make several slits in the top for venting.

  7. Brush the top crust with beaten egg to give it a nice golden color.

  8. Bake in the preheated oven for about 45 minutes, or until the crust is golden and the filling is bubbling. Let cool for a few minutes before serving.