Quebec Christmas Meat Pie (Tourtière)
This Quebecois delicacy, known as Tourtière, is a cherished holiday tradition bursting with savory flavors. Passed down through generations, this recipe combines the warm, comforting tastes of lean ground beef and pork, enriched with aromatic spices and fresh vegetables, creating a filling that's truly unforgettable. Perfect for festive gatherings or cozy family dinners, this delightful meat pie brings a taste of home and heart to your table. Enjoy this hearty dish with family and friends as you celebrate the joy of the season!
6
Servings
333
Calories
12
Ingredients
Ingredients
Lean ground beef
1 lb (browned)
Ground lean pork
1 lb (browned)
Large onion
1 (diced fine)
Stalk of celery
1 (diced fine)
Large potato
1 (cut into small cubes)
Garlic cloves
4 (crushed)
Whole cloves
6 (whole)
Allspice
1 teaspoon (ground)
Sage
1 teaspoon (dried)
Pepper
1 dash (to taste)
Beef bouillon
24 ounces (liquid)
Pie crust
1 set (top and bottom ready-made or homemade)
Instructions
1
In a large pot, brown the ground beef and ground pork over medium heat until well cooked. Drain any excess fat.
2
Add the diced onion, celery, potatoes, crushed garlic, whole cloves, allspice, sage, and a dash of pepper to the pot. Stir the mixture well to combine all the ingredients.
3
Pour in the beef bouillon, bringing the mixture to a boil. Once boiling, reduce the heat and let it simmer on low for 3-4 hours, allowing the flavors to meld beautifully.
4
For a smoother texture, use a potato masher to mash the meat and potato mixture to your desired consistency.
5
Drain any excess liquid from the mixture and allow it to cool. Before filling the pie, remove any visible cloves.
6
Preheat your oven to 425°F (220°C).
7
Fill the bottom pie crust with the cooled meat mixture. Cover with the top crust, seal the edges, and score the top to allow steam to escape.
8
Bake in the preheated oven for approximately 45 minutes, or until the crust is golden brown. Let it cool for a few minutes before slicing and serving.
Nutrition Information
20
Fat
25
Carbs
25
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Tourtière?
Tourtière is a traditional Quebecois savory meat pie that is a cherished holiday tradition.
What kind of meat is used in this recipe?
This recipe uses one pound of lean ground beef and one pound of ground lean pork.
How many people does this meat pie serve?
This recipe is designed to yield 6 servings.
How many calories are in one serving?
Each serving of the Quebec Christmas Meat Pie contains approximately 333 calories.
What aromatic spices are used in the filling?
The filling is seasoned with whole cloves, ground allspice, dried sage, and a dash of pepper.
How long should the meat mixture simmer?
The meat and vegetable mixture should simmer on low heat for 3 to 4 hours to allow the flavors to meld.
Do I need to make the pie crust from scratch?
You can use either a ready-made or homemade set of top and bottom pie crusts.
At what temperature should the oven be preheated?
Preheat your oven to 425°F (220°C) before baking the pie.
How long does the Tourtière take to bake?
The pie should bake for approximately 45 minutes, or until the crust is golden brown.
Should I drain the fat from the meat?
Yes, you should brown the beef and pork first and drain any excess fat before adding other ingredients.
What should I do with the whole cloves before assembly?
You should remove any visible whole cloves from the meat mixture before filling the pie crust.
How do I achieve the desired texture for the filling?
Use a potato masher to mash the meat and potato mixture to your preferred consistency after simmering.
How much protein is in each serving?
Each serving provides 25 grams of protein.
What is the total fat content per serving?
There are 20 grams of fat per serving in this dish.
How many carbohydrates are in a serving of Tourtière?
There are 25 grams of carbohydrates per serving.
How much beef bouillon is required?
The recipe calls for 24 ounces of liquid beef bouillon.
How many garlic cloves are in the recipe?
This recipe uses 4 crushed garlic cloves.
How should the onion be prepared?
One large onion should be diced fine for the filling.
How should the celery be prepared?
One stalk of celery should be diced fine.
How should the potato be prepared?
One large potato should be cut into small cubes to be cooked with the meat.
Is it important to cool the meat mixture?
Yes, you should drain excess liquid and allow the mixture to cool before filling the pie.
Why do you score the top of the pie crust?
The top crust is scored to allow steam to escape during the baking process.
How can I tell when the pie is finished baking?
The pie is finished when the crust has turned a golden brown color.
How much allspice is needed?
The recipe requires 1 teaspoon of ground allspice.
How much sage is used?
The recipe calls for 1 teaspoon of dried sage.
Can I adjust the amount of pepper?
Yes, you can add a dash of pepper or season to your personal taste.
What do I do with excess liquid after simmering?
You should drain any excess liquid from the mixture after it has finished simmering.
What makes this dish a holiday tradition?
It is a cherished Quebecois delicacy often passed down through generations for festive gatherings.
What is the final texture of the filling?
The filling is a hearty, savory blend with a smooth texture from the mashed meat and potatoes.
What category of cuisine does this belong to?
This is a traditional dish belonging to Quebec cuisine.