NOTRE CUISINE ACADIENNE...
TITLE TOURTIÈRE #2 / French Canadian Meat Pie
(pronounced: tour-tee-air)
HISTORY This recipe was taken from Yankee magazine "Great New England Cooks", January 1990. It is one from Huguette Davis' Kitchen. Huguette calls it "French Canadian Meat Pie"... so this apparently is a French Canadian dish. She says that "This meat pie is the most famous French Canadian dish. It is traditionally served after Holy Mass on Christmas Eve. The preferred baking dish is a deep porcelain or terra cotta tart pan. The pork should be fairly fatty. (The potato will absorb the excess fat.) Cooked 'tourtière' freezes well. (To reheat, put the frozen pie in a 350 degree oven for 30 minutes.  This recipe serves 6 to 8.
INGREDIENTS For the filling:
  • 1-1/2 pounds pork (choose a cut with 25-30 percent fat)
  • 1/2 pound veal
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small potato, peeled and sliced in half
  • generous 1/8 teaspoon ground cloves
  • generous 1/8 teaspoon cinnamon
  • salt and freshly ground black pepper to taste
  • approximately 1-1/2 cups water or stock
  • pastry for a double-crust pie
  • 1 egg yolk beaten with a tablespoon of water for glaze
  • a deep 8-inch pie pan
PREPARATION Finely grind the pork and veal. Combine all the ingredients for the filling in a heavy saucepan. Bring the mixture to a boil, reduce the heat, and gently simmer, uncovered, stirring frequently, for 40 minutes or until the meat is very tender but still moist. (Add water if necessary.) To determine the proper moistness, scrape the meat to one side: the bottom of the pan should be moist, but there should be no loose liquid.) Skim off any fat that rises to the surface. Let the meat mixture cool. Discard the potato. Correct the seasoning.

Prepare the dough and chill for 30 minutes. Roll out 2/3 of the dough and use it to line pie pan. Add the filling. Brush the top edge of the bottom crust with egg glaze. Roll out the remaining dough to make a top crust, and place over filling. Seal. Brush top with egg yolk. Use dough scraps to decorate the top. Make several decorative slashes in top to allow the steam to escape. (See photo.)

Bake the 'tourtière' in a preheated 375 degree Fahrenheit oven for 40 to 50 minutes or until the crust is nicely browned. Cut the 'tourtière' in wedges and serve hot. The traditional accompaniments are green tomato chutney, piccalilli, cranberry relish, or chili sauce.
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