This classic Tourtire Maison is the ultimate comfort food, featuring a robust blend of ground pork, veal, and beef seasoned with aromatic spices like sage, cinnamon, and cloves. The savory meat filling is slow-simmered with onions and garlic to develop deep flavors, then encased in a tender, flaky pastry crust. It&# 226;ÂÂs a traditional holiday staple in French-Canadian cuisine, perfect for cozy family dinners or festive gatherings. The balance of savory herbs and warm spices creates a complex, satisfying dish that feels both rustic and refined. Serve it hot from the oven for the best texture and flavor experience.
Tourtire Maison French Canadian Meat Pie
Description
This classic Tourtire Maison is the ultimate comfort food, featuring a robust blend of ground pork, veal, and beef seasoned with aromatic spices like sage, cinnamon, and cloves. The savory meat filling is slow-simmered with onions and garlic to develop deep flavors, then encased in a tender, flaky pastry crust. It's a traditional holiday staple in French-Canadian cuisine, perfect for cozy family dinners or festive gatherings. The balance of savory herbs and warm spices creates a complex, satisfying dish that feels both rustic and refined. Serve it hot from the oven for the best texture and flavor experience.Ingredients
Directions
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Heat vegetable oil in a large, heavy frying pan over medium-high heat.
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Add ground pork, veal, and beef to the pan, breaking up the meat with a spoon until it is crumbly and browned.
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Add minced garlic and onions to the pan and sauté until the vegetables are soft and translucent.
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Stir in beef broth, sage, bay leaf, cinnamon, nutmeg, ground cloves, parsley flakes, dry celery leaves, and celery seeds.
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Cover the pan and simmer the mixture for 20 to 30 minutes, stirring occasionally.
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Add brandy and fresh breadcrumbs to the meat mixture.
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Season with salt and pepper, then simmer briefly until the mixture thickens and becomes moist but not soupy.
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Remove from heat and allow the filling to cool completely.
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Preheat oven to 425ðF (218ðC).
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Line three 9-inch pie pans with pastry dough, reserving an equal amount of dough for the top crusts.
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Divide the cooled meat mixture evenly among the three pie shells.
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Cover each pie with the reserved pastry dough, sealing the edges and cutting two small slits in the center of each top crust to allow steam to escape.
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Brush the tops of the pies with the beaten egg.
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Bake at 425ðF (218ðC) for 10 minutes.
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Reduce oven temperature to 350ðF (177ðC) and continue baking until the crusts are golden brown, about 25 minutes more.
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Let pies cool slightly before serving.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 1498.8kcal
- % Daily Value *
- Total Fat 87.1g134%
- Saturated Fat 31.1g156%
- Cholesterol 486.5mg163%
- Sodium 423.1mg18%
- Total Carbohydrate 1.5g1%
- Dietary Fiber 0.4g2%
- Sugars 0.0g
- Protein 163.0g326%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a smaller serving size, bake in miniature tins or muffin pans to create individual tourtières, perfect for hors d'oeuvres or appetizers.
This dish pairs well with homemade tomato-and-peach ketchup and a dry red wine.
Feel free to adjust the herbs and spices to taste; adding a pinch more sage or cloves can enhance the traditional flavor profile.
To store, allow the pies to cool completely, wrap tightly in plastic wrap and foil, and freeze. Reheat from frozen by thawing in the refrigerator overnight and baking at 350ðF until heated through.
