Traditional tourtières
Prep Time
Cooking Mode
45 mL (3 tbsp.) tbsp. olive oil
3 yellow ornions, finely chopped
1500 g (3 lb.) lb. ground pork
1500 g (3 lb.) lb. ground veal
90 mL (6 tbsp.) tbsp. El-Ma-Mia Meat Pie Seasoning
250 mL (1 cup) cup sodium-reduced beef broth or water
To taste To taste, freshly ground pepper
4 potatoes, peeled and cut into 1 cm (½ in.) cubes
2 packages packages store-bought pie dough, chilled
30 mL (2 tbsp.) tbsp. milk
45 mL (3 tbsp.) tbsp. olive oil
3 yellow ornions, finely chopped
1500 g (3 lb.) lb. ground pork
1500 g (3 lb.) lb. ground veal
90 mL (6 tbsp.) tbsp. El-Ma-Mia Meat Pie Seasoning
250 mL (1 cup) cup sodium-reduced beef broth or water
To taste To taste, freshly ground pepper
4 potatoes, peeled and cut into 1 cm (½ in.) cubes
2 packages packages store-bought pie dough, chilled
30 mL (2 tbsp.) tbsp. milk
Directions
1Heat oil in a large pot and sauté onions over low heat. Add veal and pork, and brown without overcooking so meat doesn’t dry out.
2Add seasoning and broth, and generously sprinkle with pepper. Mix well and simmer over low heat, covered, for 30 minutes, stirring occasionally.
3Stir in potatoes. Cook over medium-low heat, half-covered, for another 30 to 40 minutes, stirring regularly or until all liquid evaporates (leaving a little of the meat juices). Refrigerate one hour to cool.
4Preheat oven to 190°C (375°F).
5Grease the base of six 20 cm (8 in.) pie pans with something fatty like margarine or butter.
6Cut each pie dough into six equal parts for a total of 12. Wrap half and place in fridge.
7With some flour, roll out dough into 6 discs and spread in the bottom of each pan.
8Divide cooled meat mixture into the crust (about 500 g or 2½ packed cups per pie) in a dome-like shape.
9Take chilled dough and roll out another 6 discs in some flour. Fold gently in four and cut into the folds with a knife.
10Brush edges of bottom crust with milk. Gently unfold top crust and place over meat. Seal edges with your fingers.
11Cut overlapping dough with clean scissors, leaving about 2.5 cm (1 in.) all around. Fold edge over with your fingers in a wave.
12Bake on middle rack for 35 to 45 minutes or until crust is nicely golden.
13You can use dough scraps to make some delicious pie pastry pinwheels a.k.a. pets-de-soeur or bottom pie shells to freeze for your next quiche.
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Personal Note
Personal Note