“Recipe for individual meat pies [tortieres], popular in Quebec in the Christmas season. The Tourtiere is usually made like a casserole or pie. I don't see any reason why you couldn't make them into "individual" pies, but adjustments would have to be made in the cooking times.”
READY IN:
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. The night before, combine the first 13 ingredients in a large bowl. Cover and let rest overnight in the refrigerator.
  2. The next day, prepare potatoes and then prepare pastry.
  3. Preheat oven to 450 degrees F.
  4. Use 2/3 of pastry to line the bottom (not the sides) of a 4 to 4-1/2 quart coverable pot.
  5. Add potatoes to the meat mixture. Pour mixture into pastry lined pot. Add boiling water.
  6. Roll remaining 1/3 pastry and cover mixture. Make slits to allow steam to escape. Bake, uncovered, until top is golden brown, about 20-25 minutes.
  7. Cover, reduce oven to 300 degree F, and continue baking for another 5 hours, until meats are tender.
  8. Uncover and let rest about 5 minutes.
  9. Serve hot.

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