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Tourtière à la québécoise (Quebec Meat Pie)

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Joined: Dec 14, 2005


Posted to Thread #3389 at 11:05 pm on Sep 6, 2006

Tourtière à la québécoise (Quebec Meat Pie)

One batch of pie dough (try our County Fair Master Pie Dough recipe but use
2 parts shortening to one part lard - no butter in crust).

1/2 pound ground veal
1/2 pound ground pork
1/4 pound ground beef
l medium onion, finely minced
1 tsp. salt
1/4 tsp.pepper
1/8 tsp. ground cloves
1/8 tsp. ground cinnamon
1/8 tsp. cinnamon
1/8 tsp. savory
pinch thyme
3 tbsp. water
1 tbsp. white wine

Preheat oven to 425 F. Line a 9 inch pie pastry pan with half of pastry dough.

In a saucepan, brown the pork, veal, veal and beef in a tiny bit of oil or fat. Stir in onion, seasonings, water and wine. Cook on medium low heat (to fully cook but not dry meat - it should be very moist). Spoon into prepared crust.

Top with remaining crust. Seal and flute edges. Brush top of pastry with a beaten egg, water or milk. Bake until nicely browned, about 20-25 minutes.

Bake at 425 F. for the first half, if pastry is browning too fast, reduce
heat for remainder of baking time.

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