This delicious tourtiere recipe (meat pie) has been handed down for generations. French Canadian in origin, it's a great addition to our international buffet table.
My daughter-in-law, Sylvie, brings this with her to our Christmas Eve get-togethers. She makes them with her mom, Carmen, but the recipe can be traced back to her grandmother's mom!
Something passed on that long is a sure indication of how good this is! Sylvie and Carmen make many of these Tourtieres and freeze them - as gifts and for themselves. Traditionally eaten after midnight mass on Christmas Eve, they are enjoyed year-round as well. They've become part of our German Christmas tradition as well!
Sylvie says, "Serve these with ketchup!", but I must admit that I like them just the way they are.
Something passed on that long is a sure indication of how good this is! Sylvie and Carmen make many of these Tourtieres and freeze them - as gifts and for themselves. Traditionally eaten after midnight mass on Christmas Eve, they are enjoyed year-round as well. They've become part of our German Christmas tradition as well!
Sylvie says, "Serve these with ketchup!", but I must admit that I like them just the way they are.
Tourtiere (Meat Pie) Recipe
Ingredients:
1 lb ground pork
1 lb ground beef
2 cloves garlic, minced
2 onions, finely chopped
1 tsp salt
1 tsp savory
1/2 tsp celery seed
1/2 tsp ground cloves
1/2 tsp cinnamon
1 cup water
1/2 cup bread crumbs
pie crust for 2 pies
Instructions:
Cook everything, except the pie crusts, together in a pot.
Adjust seasonings.
Preheat oven to 400° F.
Line 2 pie pans with crust. Pour meat filling into pans. Top with pie crust, crimp edges, and cut slit in top.
Bake, about 30 - 40 minutes until crust is cooked.
Serve hot.
Hints:
If making in advance, bake, cool, and freeze.
To serve, thaw, and reheat in oven at 350° F. until heated through, about 20 minutes.
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