from The Acadian Kitchen
Tourtière is a French tradition that was adopted into most Acadian homes and usually served for the Réveillon or during Christmas eve celebrations. I’ve introduced this tradition to many people, and it’s always well received. I like to make my Tourtière in smaller, individual portions using a muffin tin pan. This particular recipe was inspired by Chef Jean Paul Grellier who was my culinary school instructor many moons ago. Merci Chef!
Ingredients
1 Tbsp (15 mL) lard
½ cup (125 mL) finely diced onions
1 garlic clove, finely diced
3 lbs (1.3 kg) ground pork
1 lb (450 g) ground veal or beef
1 cup (250 g) beef broth
1 tsp (5 mL) salt
¼ tsp (1 mL) freshly ground pepper
Pinch of allspice
2 cups (500 mL) coarsely chopped peeled potatoes
6 pie dough shells
1 Tbsp (15 mL) melted butter
Directions
Preheat oven to 350F (190C).
In a large heavy bottomed pot, melt lard and sauté onions, garlic, pork and veal until there is no pink left. Add beef broth, salt, pepper and allspice and let simmer for 1 hour.
In a small pot, boil potatoes until fork tender; drain water and press though a potato ricer. Set aside. When meat has finished cooking, mix in the riced potatoes and let cool.
Place one pie shell into each of three round pie plates. Divide meat mixture between the 3 pies. Cover with remaining three pie dough. Crimp edges and cut a steam vent in the centres of the pies.
Bake for 35 to 40 minutes or until the crusts are golden. Brush crusts with butter to give them a golden sheen.
Makes three 9-inch (23 cm) pies.
Tip: If freezing meat pies, do not bake them. When you are ready to use, thaw and bake.
Nada’s Tips & Tricks: Depending on your baking skills and time restraints, you can make your own pie dough, use a bread machine to do the heavy kneading, purchase store bought dough or ready-made pie shells in the freezer section. There’s a big debate on whether to add potatoes or any other vegetables to this traditional pie – personal preference is all that matters. I find the potatoes gives it some heft…carnivores will disagree! For the adventurous souls, you can substitute the meat for ground venison or game meat like rabbit. I serve it with some chutney choices giving the pie a little zing…but the grandkids prefer ketchup.
Contents and images used with permission by Whitecap Books. https://www.whitecap.ca/Detail/1770503137