Monday, December 10, 2012

Quebec's Tourtière Meat Pie


We started making and eating the Tourtière meat pie this year again and it's easy to see why it's so popular.
The Tourtière meat pie originated in Quebec and is traditionally served on Christmas eve after holy mass, and it's popular during the winter months.

1 1/2 lbs duck, boned and diced
1/2 lb veal, diced
1/2 lb beef, diced
1/2 lb lean pork, diced
1/4 lb salt pork, chopped
3 small onions, chopped
2 1/2 teaspoons salt
1/8 teaspoon pepper
1/8 teaspoon cinnamon
1/8 teaspoon clove
1 pinch nutmeg
to taste pastry for double-crust pie
3 lbs potatoes, peeled and diced
2 cups boiling water

The night before, combine the first 13 ingredients in a large bowl. Cover and let rest overnight in the refrigerator.

The next day, prepare potatoes and then prepare pastry.

Preheat oven to 450 degrees F.

Use 2/3 of pastry to line the bottom (not the sides) of a 4 to 4-1/2 quart coverable pot.

Add potatoes to the meat mixture. Pour mixture into pastry lined pot. Add boiling water.

Roll remaining 1/3 pastry and cover mixture. Make slits to allow steam to escape. Bake, uncovered, until top is golden brown, about 20-25 minutes.

Cover, reduce oven to 300 degree F, and continue baking for another 5 hours, until meats are tender.

Uncover and let rest about 5 minutes.

Serve hot.