Tourtière, Meat Pie

Makes one pie, Serves 4 to 6

Charlotte

Ingredients
1/2 lb. ground pork
1/2 lb. lean ground beef
Salt and pepper to taste
Water
2 Pie shells

Instructions
Boil the meat with salt and pepper in some water. Cool and put in fridge overnight.

In the morning, remove the fat from the mixture. Place in unbaked pie shell and top with a piecrust. Make an opening on top crust to allow the steam to escape when baking.

Bake 400 F for 10 min, 350 F for 45 min.

Serve meat pie with Homemade Ketchup Sauce, recipe is under Sauces. Chow-Chow Red Tomato Sauce, or Chutney.

Hint: You may freeze the pie when cooked or freeze it before you cook the pastry. You take the frozen pie from the freezer, make a slit in the top crust and bake as stated above. You will need to increase the cooking time by a few minutes for a frozen pie.

Variations:  You can add diced onions or spices to this meatpie recipe.

Mini Tourtière tip from Gil

Follow Recipe and use muffin tins instead of pie plates.

Cook for 20-30 minutes at 375F for fresh or 35-45 minutes at 375F for frozen appetizers. 

Serve warm with a dab of ketchup because we always eat our tourtière with ketchup.  

Mini Tourtière served as appetizer

Sometimes you'll be amazed, but you will act just like your mother.

Sometimes you'll be more amazed, but you will cook just like your mother.