Meat Pie or Tourtière

This traditional meat pie with origins in the province of Quebec, Canada is usually served as part of a Christmas or New Year's feast. This particular tourtière is made with pork, beef and veal whereas a Montreal meat pie might only be made with ground pork. Either way the meat is distinctively spiced and baked in a flaky, golden crust. And you don't have to wait for a holiday to enjoy it, it's good anytime!

Ingredients:

2 1/2 lbs ground pork, beef and veal (equal parts of each)

1 medium onion, chopped

3 stalks of celery chopped

1 carrot, shredded

1 apple, shredded

1/2 cup water

1 1/2 tsp salt

1/2 tsp pepper

1/2 tsp allspice or cloves

1/4 tsp cinnamon

1/2 tsp savory

1/2 cup dry bread crumbs

Enough pie dough for 2 - 8" and 2 - 6" pies. I used store bought dough instead of homemade here.

1 beaten egg (optional)

Stir everything together up to and including the bread crumbs in a large frying pan and cook just until the meat is no longer pink.

You could put the cooked filling in the fridge and assemble the pies the next day or continue along. 

Roll out the pie dough to make the bottoms. Fill with meat to the top.

Then roll out the tops and put in place. Tuck the top edge over the bottom edge and pinch together.

Score vent holes in the top, brush with beaten egg if desired, then bake at 425°F for 25 - 30 minutes.

Just lightly golden as these pies when cooled were packaged in plastic ziplock bags to be used at a later date.  If using the next day re-heat at 325°F for 15-20 minutes or until warmed through. 

Or from frozen, place in a 400°F oven for 20-25 minutes. If the crust looks like it's getting too brown cover it with a piece of foil.

You could also freeze unbaked pies wrapped well in foil. To serve defrost in fridge overnight, then unwrap and bake in a 425°F oven for 30 minutes or more until golden brown. Don't forget the eggwash before baking!

Makes 2 - 8" and 2 - 6" pies