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A Savory Christmas Tourtière
November 26, 2013
A traditional meat pie served on Christmas Eve, the Tourtière has a history as rich as its taste. This French-Canadian offering derives its name from the vessel in which it was originally cooked, a tourtière. The melt-in-the-mouth double crust and wholesome flavors of this dish make it a holiday favorite! Filled with savory pork, beef, onion and spice filling, this fragrant pie is best served piping hot from the oven or cold from the refrigerator, with a side of poutine and a bowl of split pea soup. Try our quick and simple recipe for a fantastic holiday Tourtière! You’ll need: 1 pound lean ground pork 1/2 pound lean ground beef 1 onion, diced 1 clove garlic, minced 1/2 cup water 1 1/2 tsp salt 1/2 tsp dried thyme, crushed 1/4 tsp ground sage 1/4 tsp ground black pepper 1/8 tsp ground cloves 1 recipe pastry for a 9 inch double crust pie Here’s how: Preheat oven to 425 degrees F (220 degrees C). In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil. Bake in preheated oven for 20 minutes, remove foil and return to oven. Bake for an additional 15 to 20 minutes until golden brown. Let pie stand for 10 minutes before slicing. Do let us know how your Tourtière turned out. What's your favorite main dish for the Holidays?