Tourtière is a dish that I had not tried until recently, but I have always loved meat pies and I make them at home often. This dish changed my whole view on the uniqueness of this meat pie recipe, and it is the way I make it now. The spices are incredible with the port and beef mixture – I figured my kids would prefer a plainer meat pie like they are accustomed but, surprisingly, they really enjoyed this version!
If you need to plan ahead, make the meat pies a few days prior to when you will need them, freeze them unbaked, and they are ready to pop in the oven. I have also made these in individual sized pie pans, and they are perfect!
This is a recipe to try because you will keep it close and make it often!
2 lbs. ground pork
2 lbs. ground beef (round)
¾ cup finely diced celery
1 yellow onion, finely diced
5 cups hot water
2 tsp. Better Than Bouillon chicken base
1 tsp. poultry seasoning
2 cups seasoned breadcrumbs
½ tsp. allspice
½ tsp. ground nutmeg
¼ tsp. ground cloves
salt and black pepper to taste
2 Homemade or store-bought pie crust (for 9-inch pies)
1 large egg – beaten (for egg wash)
Preheat oven to 400°F.
Dissolve the Better Than Bouillon chicken into the hot water. Set aside.
Add one Tbsp. of olive oil to a large pot or Dutch oven (I prefer using cast iron), and heat over medium heat.
Cook the onion and celery for about 5 minutes to slightly soften. Stir with a wooden spoon.
Add the chicken stock mixture, ground pork, ground beef, and poultry seasoning. Cook over medium heat until the meat is fully cooked, about 20 minutes.
Add the breadcrumbs, allspice, ground cloves, and black pepper. Stir to combine. Let cook another 10 minutes. Remove from heat.
Add salt to taste. You should only need a pinch of salt because the bouillon and breadcrumbs already have salt.
Let mixture cool completely.
Add to unbaked pie shells. Top with the pie crust.
Roll edges under and pinch around the entire pie. Use a sharp knife to slice a slit in the top of each pie.
Brush with egg wash.
Bake in preheated oven until the crust is nicely browned. About 30 to 45 minutes.
Let rest for 15 minutes before serving.
• Ground Beef and Pork: The combination of ground chuck and ground pork is traditional in French meat pie. Ask your butcher to double grind the meat for you.
• Pie Crust: I always make my own pie crust, but store-bought pie crust is just as great so don’t feel that you have to go through making the pastry if you are short on time or don’t want the hassle.
• Freezing Unbaked Pies: Assemble the meat pies, wrap well using plastic wrap (but not too tight) the pies, and place into the freezer. Use within 2 months.