Grammy’s Meat Pie (Tourtierre)

Posted on by December 31, 2014
Grammy's Meat Pie (Tourtierre)

Grammy’s Meat Pie was made to celebrate the Christmas season.

A French Canadian tradition, Tourtierre was always part of the Reveillon on Christmas Eve after Midnight mass, but it was also served when friends came to call.  Last season’s chili sauce was always served with it…..and of course the Christmas cookies for dessert!

Grammy’s Meat Pie (Tourtierre)

Print recipe
Serves 8
Inspiration Grammy's Recipe

Ingredients

  • 1 Tbsp olive oil
  • 1 Large onion (medium chop)
  • 2 Cloves garlic (chopped)
  • 1/2 Lb (225 gm) ground veal
  • 1/2 Lb (225 gm) lean ground pork
  • 1/2 Lb (225 gm) lean ground beef
  • 1 Tsp salt
  • freshly ground pepper (about 1/2 tsp)
  • 1/4 Tsp ground cloves
  • 1/2 Tsp ground cinnamon
  • 1/2 Tsp dried savory
  • 10 - 12 Medium sized white or cremini mushrooms (sliced)
  • 1/2 cup finely chopped celery
  • 1/2 cup fresh bread crumbs
  • 1 1/4 Cups unsalted beef stock
  • 1 Tsp dried parsley (or 1 tbsp fresh)
  • pastry recipe for 9 inch double crust pie
  • 1 Tsp water
  • 1 egg (beaten)

Directions

In a large frying pan, heat 1 tbsp of oil over medium high heat. Add the onion and garlic. Cook until just softened. Add the veal, pork and beef, breaking them up with a spatula or wooden spoon until no longer pink. Drain off the fat.
Grammy's Meat Pie - Tourtierre - brown the meat, onion and garlic
Add the salt, pepper, cinnamon, savory and cloves and continue to cook for 1 minute. Add the mushrooms and celery and continue to fry for 2 more minutes.
Grammy's Meat Pie (Tourtierre) - add the mushrooms and celery
Add the bread crumbs and stock and bring to a boil. Reduce the heat to medium low and simmer for 35 minutes, stirring occasionally. If it becomes a little dry, add additional stock to keep it moist.
Grammy's Meat Pie (Tourtierre) - add the bread crumbs and stock
Add the parsley. Taste and adjust the seasoning if necessary
Grammy's Meat Pie (Tourtierre) - the filling
Make your favourite pie crust and fit the bottom crust into a 9 inch pie plate. Spoon the filling into the pie crust, smoothing the top. Moisten the edge of the pie crust with water.
Grammy's Meat Pie (Tourtierre) - fill the pastry
Cover with the top pastry, pressing the edges together to seal. Trim and flute the edges. Combine the egg with water and brush some over the pastry. Cut decorative shapes out of some of the leftover pastry and arrange on the top. Brush with some of the remaining egg mixture and cut some vents in the top.
Grammy's Meat Pie (Tourtierre) - ready to bake
Bake at 400 deg F for 10 minutes and then reduce the heat to 350 deg F for 30 - 35 minutes or until golden. Let cool for 10 minutes. Serve with your favourite chili sauce.
Grammy's Meat Pie (Tourtierre)

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