Tourtiere 1959
Transport your taste buds to a bygone era with "Tourtiere 1959," a classic French-Canadian meat pie brimming with nostalgia and bold flavors. This hearty dish combines perfectly seasoned ground pork and beef, aromatic onions, and velvety mashed potatoes, all infused with warm spices like cinnamon, cloves, and allspice. Encased in a buttery, golden pie crust and brushed with a glossy egg wash, this savory pie is a comforting centerpiece ideal for holiday gatherings or cozy family dinners. With its crisp crust and rich, flavorful filling, Tourtiere 1959 is a timeless recipe that will leave everyone at the table coming back for seconds. Perfect for traditional meat pie enthusiasts and those looking to explore Canadian cuisine, this one-pan wonder is a delight to prepare and serve.
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Recipe Information
Ingredients
- 1 pound Ground pork
- 1 pound Ground beef
- 1 large, finely chopped Onion
- 3 cloves, minced Garlic
- 2 medium, peeled and diced Potatoes
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Ground allspice
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 cup Water
- 2 9-inch rounds (store-bought or homemade) Pie crust
- 1 large, beaten (for egg wash) Egg
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, combine the ground pork, ground beef, and chopped onion. Cook, stirring frequently, until the meat is browned and the onions are softened, about 8-10 minutes.
Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
While the meat is cooking, place the diced potatoes in a small saucepan and cover them with water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 10 minutes. Drain and mash the potatoes, then set them aside.
Once the meat mixture is fully cooked, stir in the ground cinnamon, ground cloves, ground allspice, salt, black pepper, and 1 cup of water. Let the mixture simmer for about 10 minutes, allowing the flavors to meld and the liquid to reduce slightly.
Stir in the mashed potatoes to the meat mixture to create a cohesive filling. Remove the skillet from heat and allow the filling to cool for 10-15 minutes.
Roll out one of the pie crusts and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Fill the pie crust with the slightly cooled meat and potato mixture, spreading it out evenly.
Place the second pie crust over the filling. Trim and crimp the edges of the crusts together to seal the pie. Cut a few small vents in the top crust to allow steam to escape.
Brush the top crust evenly with the beaten egg to give it a golden, glossy finish.
Bake the tourtiere in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling slightly.
Remove the pie from the oven and let it rest for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.6 g | 315% | |
| Saturated Fat | 96.0 g | 480% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 974 mg | 325% | |
| Sodium | 5488 mg | 239% | |
| Total Carbohydrate | 217.1 g | 79% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 23.3 g | ||
| Protein | 221.9 g | 444% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 347 mg | 27% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3693 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
