Tourtière is a type of meat pie popular during Christmas and New Year in Quebec and New Brunswick. It combines pork, potatoes, spices, and tart apples.
On the Ingredients
- Potatoes are starchy root vegetables first cultivated in the Peru/Bolivia region at least 2,500 years ago. Today, they’re a staple all over the world. Potatoes contain vitamins, minerals, and antioxidants, though it’s important to note that much of those are in the skin, so peeling potatoes will reduce that amount of healthful components. Potatoes are incredibly versatile and can be used in a wide range of dishes from cuisines all over the globe.
Tourtière Meat Pies
Prep time
40
minutesCooking time
20
minutesTotal time
1
hourTourtière is a type of meat pie popular during Christmas and New Year in Quebec and New Brunswick. It combines pork, potatoes, spices, and tart apples.
Ingredients
- Pie Crust Ingredients
1 cup butter (chilled)
1 tsp salt
3 cups flour
1/2-1 cup cold water
- Filling Ingredients
1 lb ground pork
1 medium onion (chopped finely)
1/2 tsp salt
1/2 tsp cinnamon
a pinch of cloves
1 tsp poultry seasoning
2 1/2 cups mashed potatoes (3 lg. cooked potatoes mixed w/ 2 tbs butter)
1 clove of garlic (minced)
2 tart apples (chopped finely)
- Egg Wash Ingredients
1 egg
1 tsp water
Directions
- Make the pie dough in two batches. Cut the chilled butter into small pieces and add to the flour. Add salt. Using your hands, mix together the butter and flour until you have crumbles the size of peas. Add the water a few tablespoons at a time until the dough is just sticking together. Do not overwork the dough.
- Refrigerate the pie dough until ready to use.
- Cook pork over medium heat until no longer pink, breaking it into small pieces. Add onions and seasoning. Lower heat and cook mixture about 10 minutes; it should be light brown and well cooked.
- Add this to mashed potatoes and mix well, then add garlic and apple. Check for seasoning.
- Peheat oven to 350° F.
- Roll out the pie dough on a floured surface. Cut out 3-inch circles and fill each with about 2 tablespoons of filling.
- Brush the edge with a little water and fold into tarts, pinching the edge to seal. Lay out on a parchment lined tray and brush with egg wash.
- Pierce a few times with a fork and bake for 20 minutes or until golden brown. Delicious hot or cold.
