This special recipe was included in the heritage cookbook published by the ladies of the Grace Quilters Ministry. The cookbook includes family favorite recipes shared by the parishioners of St. John’s Church. Our pastor Fr. Sylvester suggested an international theme to represent the various cultures that make up our parish.
I so enjoy trying new recipes from different cultures. Each culture uses different combinations of spices and cooks with different flavor profiles. This French Quebec recipe was shared by Roy & Laura Wicklman and it’s a gem! Recipes that are typically served at holiday meals are usually very special and delicious. And this one doesn’t disappoint! Plus it is easy to make, that’s a real bonus!
Did you know that Quebec is the oldest city in Canada and one of four provinces? It was settled by the French and most of its residents are French speaking. I have to confess that I do not know much about Canada other than it gets very cold in the winter with lot’s of snow.
I am a weather weenie, I would surely die if I lived where it snows! You have to get up early to shovel snow out of the driveway and scrape snow off your car to go to work? I have a hard enough time getting to work on time! If I had to shovel and scrape it off my car, just to get out of the driveway, I would never get to the office!!! LOL!
Today I want to share this delicious French-Canadian recipe with you. In case you never get a chance to visit Canada, at least you can enjoy a little taste of Quebec right in your own kitchen.
In a medium pan, cover diced potatoes with water.
Bring to a boil and cook until soft, about 15 miutes.
Drain and mash potatoes.
While potatoes are cooking, combine pork, water, onion, garlic, salt, thyme, sage, mustard and cloves in a large skillet. Sauté over medium heat until pork is cooked through and no longer pink.
Did you forget to thaw the meat? No worries!
Try my favorite kitchen hack so you never have to worry about how to get dinner on the table because you forgot to thaw the meat needed to make a meal.
Once meat mixture is cooked through, add the mashed potatoes to the meat mixture.
Blend well and set aside.
Preheat oven to 375° and make the pie crust.
In a large bowl combine flour and salt and add shortening.
Cut shortening into the flour using a pastry cutter until the mixture resembles small peas.
Slowly add in water a tablespoon at a time until the mixture comes together into a dough.
Use your hands to gather the dough together and form it into a ball.
Cut the ball of dough into two equal sized pieces.
Lightly flour your work surface.
Using a rolling pin, roll each piece of dough into a 12 inch round.
Assemble meat pie.
Gently press one round of dough into the bottom of a pie dish.
Add meat filling and spread it out evenly in the pie dish.
Top with the second round of dough.
Using a knife, trim off excess dough along the edges.
Seal the edges of the pie.
Cut slits in the top crust of the meat pie to allow steam to escape as it bakes in the oven.
Combine egg and 1 teaspoon water in a small dish and brush over top crust.
Bake 35-40 minutes or until crust is golden brown.
Allow pie to rest for 10 minutes before serving.
Tourtiere
Ingredients
Meat Filling:
- 1 lb ground pork
- ½ cup water
- ⅔ cup onion, minced
- 1 clove garlic, minced
- 1 tsp salt
- ½ tsp thyme or Italian seasoning
- ¼ tsp pepper
- ½ tsp sage
- ¼ tsp dry mustard
- ⅛ tsp ground cloves
- 2 medium potatoes, peeled and cut into ½ inch pieces
Double Pie Crust:
- 2 cups flour, sifted
- 1 tsp salt
- ⅔ cup shortening
- 4-5 tbsp water
- 1 egg
- 1 tsp water
Instructions
Prepare Meat Filling:
- In a medium pan, cover diced potatoes with water. Bring to a boil and cook until soft, about 15 miutes.
- Drain and mash potatoes.
- While potatoes are cooking, combine pork, water, onion, garlic, salt, thyme, sage, mustard and cloves in a large skillet.
- Sauté over medium heat until pork is cooked through and no longer pink.
- Add mashed potatoes to the meat mixture, blend well and set aside.
- Preheat oven to 375°.
Make Pie Crust:
- In a large bowl combine flour and salt.
- Cut in sortening using a pastry cutter until mixture resembles small peas.
- Slowly add in water a tablespoon at a time until mixture forms a ball.
- Gather dough together and form into a ball. Cut dough into two equal sized pieces.
- Lightly flour your work surface. Roll each piece of dough into a 12 inch round.
Assemble Meat Pie:
- Gently press one round of dough into the bottom of a pie dish.
- Add meat filling and spread out in the pie dish.
- Top with second round of dough. Seal edges and cut slits in the top of the meat pie.
- Combine egg and 1 teaspoon water and brush over top crust.
- Bake 35-40 minutes or until crust is golden brown.
- Allow pie to rest for 10 minutes before serving.
My husband especially loved this recipe! I topped each slice with a dollop of sour cream to serve, YUM-O!
Did You Make This?
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