Tourtiere - Traditional French Meat Pie

By á-8284

A great french tradition that cannot be missed at Christmas.

Ingredients

• 2 1/2 lbs ground beef
• 2 1/2 lbs ground pork
• 1 1/2 tbsp salt
• 3 large onions (minced)
• water (just enough to cover onions)
• 4 - 6 uncooked pie crusts
• 1 tsp cinnamon,
• 1 tsp pepper
• 1 tsp allspice
• 1 tsp ground clove

Preparation

Step 1

Preheat 400 degree - Bake 20 - 25 minutes - Makes two or three pies.

In a large pot, place onions and add enough water to cover them 1 inch. Cook over medium heat until the onions are soft and translucent. Add meats and spices and stir until mushy. Stir often as the meat cooks. DO NOT LET THE MEAT COOK INTO CLUMPS.

Take one bottom pie crust and with a slotted spoon, fill the pie with meat mixture. Be sure to drain each spoonful. Add enough meat to make a small mound in the center of pie, then add ½ ladle of juice from the pot into the pie. Cover with top crust. Make sure that you have a few holes into the top crust for steam to escape when baking. Egg wash the top crust and bake 20 - 25 minutes or until top crust is golden brown. Let cool completely before covering with wrap and refrigerating or placing in the freezer.