Tuesday, December 29, 2009

Traditional French Canadian Tourtiere

This is the main meat dish I make every year for Christmas. I make a secondary meat dish just in case no one likes this one, but for the last 2 years, I've had no left-overs to speak of. The reason I make this dish is because my grandmother and her family are all French Canadian, so it's in honor of my heritage. This year was extra special as she was able to eat it herself and she gave it a big thumbs up! This is a very easy meal to prep - as in, I made the meat Wednesday morning, but didn't assemble the pie until Christmas day - it's actually better if the meat just sits for at least an overnight just to let all the amazing spices mix together! This is a very easy pie to double, or even quadruple if you wanted to!!

Traditional French Canadian Tourtiere
  • 1 lb ground pork
  • 1 lb ground beef
  • 1/2 onion - chopped fine
  • 1.5 cups water
  • 1 t salt
  • 1/4 t pepper
  • 1/4 t allspice
  • 1/4 t ground cloves
  • 1/8 t ground cinnamon
  • 1 T liquid chicken stock
  • A top and bottom crust - pre-bought or home made...doesn't matter. :)
--In a large pot, combine everything. Bring it to a boil and then reduce heat to low and simmer for 30 minutes.
--Drain the liquid into a bowl. Transfer the meat into a bowl and chill until ready to use.
--Place liquid in the fridge for about an hour, and then scrape and discard the fat the rises tot he top. Gross, I know, but it's healthier, I promise. Keep the reserved liquid until you're ready to assemble the pie.
--Spoon the meat into the pie crust (deep dish pie plate!) and add 1 T of reserved liquid to the pie (this prevents the pie from drying when being baked)
--Place top crust on - seal and vent.
--Bake for 50 minutes at 400.
--Serve immediately or you can freeze them until you're ready!

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