French Canadian Toutiere
Bonjour, food enthusiasts! Today, let's take a journey together to explore a dish that holds a special place in my heart and on my dining table, especially during the holiday season - the French Canadian Tourtiere. This savory, delectable meat pie has been warming the hearts and homes of Canadians for centuries and continues to be a staple in their culinary tradition.
Equipment
- oven
- 1 saucepan
- 1 sheet of aluminum foil
Ingredients
- 1 pound lean ground pork
- ½ pound lean ground beef
- 1 onion, chopped
- 1 clove garlic, minced
- ½ cup water
- 1½ tsp salt
- ½ tsp dried thyme, crushed
- ¼ tsp powdered sage
- ¼ tsp black pepper
- ⅛ tsp powdered cloves
- 1,9 inch double crust pie
Instructions
- Preheat the oven to 425 degrees.
- In a saucepan set over medium heat, add in the ground pork and ground beef. Add in the chopped onion, minced garlic, water, dash of salt, crushed thyme, ground sage, dash of black pepper and ground cloves. Stir well to mix.
- Cover and bring to a low boil. Lower the heat to low, cook for 5 minutes or until the meat is browned.
- Pour the mixture into the pie crust. Place the second pie crust over the top and seal the edges. Slice slits into the top of the crust. Cover the edges with a sheet of aluminum foil.
- Place into the oven to bake for 20 minutes.
- Remove the aluminum foil. Place back into the oven to bake for an additional 15 to 20 minutes.
- Remove and cool for 10 minutes before serving.
Video
Notes
Let the Filling Rest for Optimal Flavor:
While it may be tempting to dive into the Toutiere as soon as it comes out of the oven, it's important to exercise patience and allow the filling to rest for a while. This resting period allows the flavors to meld together, resulting in a more harmonious and delicious pie. Wait for at least 15-20 minutes before slicing into the Toutiere, and trust me, the wait will be worth it!
While it may be tempting to dive into the Toutiere as soon as it comes out of the oven, it's important to exercise patience and allow the filling to rest for a while. This resting period allows the flavors to meld together, resulting in a more harmonious and delicious pie. Wait for at least 15-20 minutes before slicing into the Toutiere, and trust me, the wait will be worth it!