TOURTIERE – French Canadian Meat Pie
January 26, 2008 by dadcooks
This Tourtiere is very popular in Maine. My aunt comes from Rumford, Maine and my uncle was French Canadian – she used to make this for New Years Day. Supposedly it is good luck to have a meat pie on New Years. Well, its still January, so GOOD LUCK TO ALL!!
TOURTIERE
1 lb. ground pork
1/2 lb. ground veal
6 slices bacon, diced
1/2 c. chopped onion
1/2 c. chopped celery
1 clove garlic, minced
Dash of nutmeg
Dash of mace
Dash of salt
Dash of pepper
1 1/4 c. water
2 tbsp. cornstarch
Pastry for double crust pie
Brown the meat with the bacon pieces. Drain off the fat and stir
in the onion, celery, garlic, and spices. Add 1 cup water and bring the mixture
to a boil. Reduce heat and simmer 10-15 minutes, stirring frequently, until the
onion is tender.
Combine the cornstarch with remaining water and stir into the
hot meat mixture. Cook over medium heat, stirring, until bubbling and
thickened, 1-2 minutes more. Remove from heat and cool slightly.
Fit half the pastry into a 9-inch pie plate and fill with the meat
mixture. Top with remaining crust and decorate with leaves cut out of extra
pastry, if desired. Seal and flute edges; cut slits for vents. Bake in a
preheated 400 degree oven for 25-30 minutes. Serves 6.
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Posted in Blogroll, Food | Tagged Baking, Blogging, Canada, Cooking, Family, Florida, Food, French Canadian, Maine, Pies, Pork, Recipes, Uncategorized, Veal | 2 Comments
Dad Cooks @ Recipe Redux 
Not only at New Year’s but also throughout the Christmas season. So nice to see the tradition extending into the States.
I notice also that your recipe has mace which is quite authentic as many of our French-Canadian and Acadian ancestors brought medieval cooking flavours with them to American and kept using them.
I wonder whether your uncle was French Canadian in the sense of speaking French, or in the sense of being from Quebec – or whether he was actually an Acadian!
Evelyn in Montreal
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