Tourtiere is a version of the traditional Canadian meat pie, with seasoned minced meat and mushrooms in a flaky crust.
I had actually made this back around Christmas and never had time to post. It’s not something I make very often, although I don’t know why not. It is certainly a far cry better than the typical frozen pot pies I ate as a child. Now, with the coming of Springtime, this pie is brought to mind as it makes a perfect food to take along for a picnic with a bottle of wine. Nicely done with some dry shiraz or pinot grigio, a tossed salad and fresh fruit. Desserts? The sky is the limit but you already have pie, so who needs it?
by Sue Lau | Palatable Pastime
- 1 pound ground pork
- 1 pound ground chuck
- 1 large onion, finely chopped
- 1 teaspoon garlic paste
- salt and black pepper to taste
- 1 teaspoon ground allspice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons dry white wine or dry red wine
- 1 tablespoon Worcestershire sauce
- 1/2 cup instant potato flakes
- 1 ounce dried wild mushrooms
- 1 cup hot water
- 1 double crust pastry or pie crust
- beaten egg white
- Preheat oven to 375F.
- Pour hot water over mushrooms and soak for 15-20 minutes until soft and pliable. I put mine in a large pyrex cup, covered them with the water and microwaved for 3 minutes then let them sit.
- When the mushrooms are soft, drain the liquid off them (but save the mushroom liquid) and chop the mushrooms finely and set aside.
- Cook beef and pork with the onion, garlic and salt and pepper to taste, until the meat is browned and crumbled.
- Drain off any fat in a sieve and return to the pan.
- Stir in the seasonings, wine, Worcestershire sauce, potato flakes, chopped mushrooms, and the saved mushroom liquid, cooking and stirring over low heat until the liquid evaporates and allow to cool.
- Fit one pie crust into the bottom of a deep dish pie plate.
- Place filling in pan, covering with the remaining pie crust, crimping edges and cutting several ventilation holes in the top crust.
- Brush the top of the crust with beaten egg white. If you have any extra dough, you can make little cut-out shapes with a knife or use mini-cutters. Place those on top and brush the extra dough there with egg white.
- Bake pie at 375F for 30 minutes or until golden brown.
- Serve warm or at room temperature with chili sauce, ketchup, or what I like with mine: either steak sauce or pickapeppa sauce.
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