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a jumping off point.....

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Joined: Feb 6, 2006


Posted to Thread #16383 at 5:42 pm on Oct 5, 2009

As you most likely know tourtiere's are a traditional French Canadian dish, typically served on Christmas Eve. I've copied by Mom's but I would just use it as a reference. This dish is usually adapted to ones' preference. Some prefer more pork some more beef. They can be a little dry and I do recommend serving with a chutney. We liked rhubarb chutney. This pie freezes well. Good luck.


Bake 35 40 minutes at 375.

pound of lean ground beef
pound of ground pork
1 small onion finely chopped
1 2 cloves garlic, chopped
cup water

1 celery stalk finely chopped
1 large carrot finely chopped
2 bay leaf
1 potato finely grated
3 oxo chicken boullion packets

tsp. cinnamon
tsp. pepper
dash cloves and nutmeg

Double pie crust.

Brown meat with onion and garlic. Drain fat. Stir in water, celery, carrot, oxo packets, bay leaf. Bring to a boil reduce heat and simmer about 30 minutes. Chill mixture in fridge.

Spoon meat into pie crust.

Mix 1 egg yolk with 1 tablespoon water.

Brush mixture lightly on edge of pie crust, place on top crust and flute edges. Make slits in top of pie.

One pie should serve about 6.

Serve with rhubarb chutney.

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