Classic Tourtiere
A classic tourtiere is a Quebecois favourite. Everyone at the table will have their eye on this spiced pork and beef pie. It’s perfect for winter entertaining and heated up for a warm and filling winter lunch after a busy morning playing outside in the snow.
This classic tourtiere recipe is for two 9″ pies. Keep one in the freezer so you’re never without!
Servings:
Makes 2, 9″ pies
You’ll Need
- 1 Tbsp olive oil
- 1 lb ground beef
- 1 lb ground pork
- 1 cup diced onion
- 1 cup diced celery
- 2 cups beef stock
- 1 bay leaf
- 1 Tbsp Dijon mustard
- 1 tsp cinnamon
- 1½ tsp allspice
- 1 tsp black pepper
- ½ cup rolled oats
- 2 double pie crusts (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Prep and Cook
- Heat the olive oil in a large stockpot
Add the ground meats and cook until no longer pink - Add the onion, celery, stock, bay leaf, mustard, cinnamon, allspice, and 1 teaspoon of black pepper
Bring to a boil, reduce the heat, and simmer uncovered for 1½ hours, adding more stock or water if the mixture begins to dry out - Once cooked, remove the pot from the stovetop and add the oats, stirring them in
Let the mixture cool completely. Remove bay leaf from the pot - Preheat the oven to 425°F
- Line two pie plates with pastry
Divide the meat evenly between the two pies
Brush the rim of the pastry with the egg wash and top with second pie crust, pressing the two pieces together, and crimping the edges to secure - Cut three steam vents into the top of the crust (or use a cookie cutter to create a decorative vent in the top)
Brush the entire pie crust with egg wash and bake for 35–45 minutes, or until the crust is golden brown
