Tourtiere Pie, Pâté à Viande, or Meat Pie, made with ground Pork & Beef or Veal, Potatoes, Onions & Warming Spices in a Double Crust Pie. Brushed with Pastry Egg Wash to finish. Filling the air with that Familiar, Warming Aroma over the Christmas Holidays.
Servings: 2 Pies
Equipment
- 1 Large Pot
- 1 Digital Scale
- 1 Large Bowl For the Potatoes
- 1 Small Bowl & Brush For the Pie Glaze
- 1 Food Processor With both Shredding Blade and Cutter Blade
Ingredients
- 4 Pie Shells
Meat Filling
- 8 C Water
- 1 Cube Bouillon - Beef, Pork, or Chicken
- 1 lb Ground Pork & Beef - each, or Pork & Veal
- 700 g Shredded Potatoes
- 1/2 lb Onions
- 2 Celery
- 5 Cloves Garlic
- 2 Tbl Beef Suet
Tourtiere Pie Seasoning
- 2 tsp Sea Salt & Savory
- 1 tsp Black Pepper, Onion Powder, Garlic Powder - each
- 1/2 tsp Allspice, Cinnamon, Clove, Nutmeg - each
- 1/4 tsp Ground Thyme, Ground Oregano, Ground Rosemary, & Ginger - each
Egg Wash Glaze
- 1 Whole Egg - Beaten
- 1 Tbl Water
- 1/4 tsp Sea Salt & Sugar - each
Instructions
- Run the Onions, Garlic & Celery through a food processor fitted with both the shredding & chopping blade. Empty into a pot with the Ground Pork & Ground Beef or Veal and add the Tourtiere Pie Seasoning. Mix well, cover and refrigerate overnight.
- The next day, peel and weight out the Potatoes. Shred the Potatoes with a food processor and the shredding blade. Empty into a bowl of Water to wash some of the starch away and let sit for about 10 minutes or longer.
- Place the pot with the meat filling on the Stove and add water, beef suet, bouillon cube and squeeze the water out from the Potatoes to add into the pot as well. Bring to a boil while mixing and reduce the heat to medium low to simmer for 3 hours or more. Mix once in a while and more so towards the end, scraping the bottom. See notes for when the Meat filling is done.
- Position the oven rack to the bottom rack position or one notch above and preheat to 375 F while the Tourtiere Meat cools down slightly.
- Adjust the seasoning for the meat filling if needed and fill the Pies. Top with another layer of pastry, slicing off any excess. Crimp the edges and make 4 or 8 slits to vent the steam. Brush with the Egg wash, but don't brush the crust. Transfer directly into the oven to bake for about 45 minutes, or until nicely browned. Turn it around halfway. Remove and let cool before serving.
Notes
Meat Filling Texture
The liquids will evaporate, and the meat should be paste like, with no visible liquids. If there are visible liquids, simmer a bit longer. When running the spatula through the meat, it should hold its shape. Set aside to cool down a bit before filling the Pies.