Meat Pies and Minis (Tourtiére)

Distinctively spiced with allspice, cinnamon and savory, this Quebec meat pie filling can be made into mini appetizer two bite pies, medium sized ones for a little lunch or an 8" pie to serve as part of a holiday or any day dinner.

Ingredients:

1 1/2 lb pie dough

 

2 lbs ground pork/beef mix

1 medium onion, chopped

3 stalks of celery chopped

1 carrot, shredded

1 apple, shredded

1/2 cup water

1 1/2 tsp salt

1/2 tsp pepper

1/2 tsp allspice or cloves

1/4 tsp cinnamon

1/2 tsp savory

1/2 tsp celery seed

1/2 cup dry bread crumbs

Stir everything together up to and including the bread crumbs in a large frying pan and cook just until the meat is no longer pink. You can make the filling and fill your pies right away or refrigerate it a day or two then assemble like I did here.

Roll out the dough and place rounds in the bottom of your pie size of choice. For the minis and mediums you may have to go through a few glasses in your cupboard to find the right size for cutting. Here is the breakdown of what you can make with this filling and this amount of dough.

1/2 lb dough = 16 mini muffin pies

1/2 lb dough = 8 medium muffin pies

1/2 lb dough = 1 - 8" pie

Or you can make it all up into 39 minis, 24 medium or 3 - 8", you get the idea!

Once your pies are filled, wet the edges of the dough with water and place their tops on. Pinch to seal and make vent holes in the top to let the steam out and bake in a 425°F oven for 20-25 minutes for the small pies and 25-30 for the 8". I planned on using these a few days later so I baked them just to a light golden colour. They'll brown a little more when re-heated.

To re-heat just put them in a 350°F oven for 10-12 minutes for the small ones and 20 or so minutes for the 8".

Serve plain or with chili sauce, ketchup or chutney. If serving the 8" a nice gravy and mashed potatoes is just right!

Meat Pie or Tourtière

This traditional meat pie with origins in the province of Quebec, Canada is usually served as part of a Christmas or New Year's feast. This particular tourtière is made with pork, beef and veal whereas a Montreal meat pie might only be made with ground pork. Either way the meat is distinctively spiced and baked in a flaky, golden crust. And you don't have to wait for a holiday to enjoy it, it's good anytime!

Ingredients:

2 1/2 lbs ground pork, beef and veal (equal parts of each)

1 medium onion, chopped

3 stalks of celery chopped

1 carrot, shredded

1 apple, shredded

1/2 cup water

1 1/2 tsp salt

1/2 tsp pepper

1/2 tsp allspice or cloves

1/4 tsp cinnamon

1/2 tsp savory

1/2 cup dry bread crumbs

Enough pie dough for 2 - 8" and 2 - 6" pies. I used store bought dough instead of homemade here.

1 beaten egg (optional)

Stir everything together up to and including the bread crumbs in a large frying pan and cook just until the meat is no longer pink.

You could put the cooked filling in the fridge and assemble the pies the next day or continue along. 

Roll out the pie dough to make the bottoms. Fill with meat to the top.

Then roll out the tops and put in place. Tuck the top edge over the bottom edge and pinch together.

Score vent holes in the top, brush with beaten egg if desired, then bake at 425°F for 25 - 30 minutes.

Just lightly golden as these pies when cooled were packaged in plastic ziplock bags to be used at a later date.  If using the next day re-heat at 325°F for 15-20 minutes or until warmed through. 

Or from frozen, place in a 400°F oven for 20-25 minutes. If the crust looks like it's getting too brown cover it with a piece of foil.

You could also freeze unbaked pies wrapped well in foil. To serve defrost in fridge overnight, then unwrap and bake in a 425°F oven for 30 minutes or more until golden brown. Don't forget the eggwash before baking!

Makes 2 - 8" and 2 - 6" pies

Meat Pie (Tourtière à la Québecoise)

This is an adaptation of the tourtière recipe in my tattered old (read well used and loved) Five Roses cookbook.

1 Double Crust Pastry
1 1b. (total) ground veal, pork and beef
1  medium onion, minced
1/4 cup water
3/4 tsp salt
1/4 tsp pepper
1/8 tsp ground cloves
1/8 tsp ground cinnamon
1/8 tsp savory
1/4 cup apple juice
1/4 cup bread crumbs

Prepare pastry and set aside. Combine all ingredients together in a saucepan.  Cook over medium heat just until meat has lost its pink colour, but is still moist, check seasonings.  Cool and place mixture into uncooked pie shell.  Cover with top crust and seal.

Bake in 425F oven for 25 minutes until browned.

Baked tourtière may be frozen.