Every Christmas eve for as long as I can remember we have always had a special meal: Tourtiere. If you don’t know what Tourtiere is you are missing out. It is a traditional Quebec dish, a meat pie made with ground pork and beef. My Grandmother would make up a large batch and freeze the pies to sell at the church, give to people who had fallen ill, and of course for our family on Christmas Eve.
This family tradition continued along perfectly until several years ago. As my Grandma got older she started to forget things (we didn’t know at the time it was early stage Alzheimer’s), and when she was making the Tourtiere she left the cooked meat at room temperature overnight as she was too tired to make the pastry that day. If you know anything about food safety, leaving meat – cooked or not – at room temperature for more then 2 hours is a big NO. Meat should be stored in the fridge at 5oC and reheated to 70oC before serving. We decided that it was the perfect time for me to learn how to make Tourtiere – partly to act as a supervisor so we would have safe food to eat for Christmas eve and partly to start learning our family recipe. I am happy to say that I have successfully made Tourtiere every year since for Christmas eve, and I will share our Tourtiere recipe with you.
Little Miss Kate’s Tourtiere Recipe
3 lbs Lean Ground Beef – you can also use medium ground beef if you prefer
1 lbs Ground Pork
3 Medium Onions, finely chopped (I do mine in a food processor)
1/2 tsp Sage
3/4 tsp Ground Cloves
3/4 tsp Pepper
1 1/2 tsp Marjoram
1 1/2 tsp Salt
1 cup Hot Water
1-2 cups of Bread Crumbs
4 Pastry crusts (top and bottom) – make your own or cheat with Tenderflake like I did
1 – In a pressure cooker or large pot cook Ground Beef and Ground Pork over medium low heat
2 – Once cooked you can drain the excess liquid (I like to remove the extra fat)
3 – Mix in Onions, Cloves, Pepper, Marjoram, and Salt
4 – Add Hot water (reduce volume if you did not drain meat in step 2)
5 – Add in bread crumbs a little at a time until most of the liquid as been absorbed, for me this is usually around 1 cup of crumbs
6 – Simmer on low for 15-20 min, then allow meat mixture to cool
7 – Divide meat mixture into pastry crusts, and cover with top layer of pastry. Poke holes to allow for venting.
8 – Use foil to cover edges of of the pie crust to prevent burning
9 – Bake at 350 for 45 mins or until heated through and crust is golden brown. Remove foil for last 10 minutes of baking.
Want an easy meal for later on, you can also freeze the Tourtiere before baking. Cook from frozen and adjust cooking tine accordingly.
Disclosure: I am part of the Lysol® Healthy Families Ambassador Program by Mom Central. I received compensation as part of my affiliation with this group. The opinions on this blog are my own