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SKU
recipe_427_3906410
Christmas Eve Tourtiere
A traditional French Canadian dish served on Christmas Eve. This savory meat pie uses a delectable blend of spices that celebrates the spice trade and its contribution to the discovery of the New World.
A traditional French Canadian dish served on Christmas Eve. This savory meat pie uses a delectable blend of spices that celebrates the spice trade and its contribution to the discovery of the New World.
2 tsp. Vik's Garlic Fix! Spice Blend
½ tsp. Thyme
¼ tsp. 4 Peppercorn Spice Blend, ground
1 tsp. Baker's Spice Blend
(Double amounts if you prefer a lot of spice)
½ tsp. Thyme
¼ tsp. 4 Peppercorn Spice Blend, ground
1 tsp. Baker's Spice Blend
(Double amounts if you prefer a lot of spice)
9-inch pie crusts, 2 count, bought or made
1 lb ground pork
½ lb ground beef
1 medium onion, finely chopped
1 egg
1 lb ground pork
½ lb ground beef
1 medium onion, finely chopped
1 egg
Prep Time
10 mins.
Total Time
1 hr
Cook Time
50 mins.
Yield
6-8 servings
PREHEAT oven to 375°F.
PREPARE pie crust and line 9-inch deep dish pie plate with bottom crust.
COOK all spices, ground pork, ground beef, and onion in a Dutch oven (or deep sauce pan) with ½ cup water. Stir constantly until meat is light brown in appearance, but still moist; about 5 mins.
POUR mixture into pie crust. Cover with top crust. Seal and press firmly on the edges with a fork, cutting off the excess. Cut at least 6 slits.
GLAZE with mixture of 1 egg beaten with 1 Tbsp. water.
Bake for 40 to 50 mins., checking often. If crust begins to darken early, cover pie with foil tent until done.
PREPARE pie crust and line 9-inch deep dish pie plate with bottom crust.
COOK all spices, ground pork, ground beef, and onion in a Dutch oven (or deep sauce pan) with ½ cup water. Stir constantly until meat is light brown in appearance, but still moist; about 5 mins.
POUR mixture into pie crust. Cover with top crust. Seal and press firmly on the edges with a fork, cutting off the excess. Cut at least 6 slits.
GLAZE with mixture of 1 egg beaten with 1 Tbsp. water.
Bake for 40 to 50 mins., checking often. If crust begins to darken early, cover pie with foil tent until done.
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