TITLE TOURTIÈRE #1 / Canadian Meat Pie
(pronounced: tour-tee-air)
HISTORY The most famous French Canadian dish is 'tourtière', a hearty meat pie made with ground veal, pork, onions, and spices. Originally, 'tourtière' was made with pigeon. (The French word for pigeon is tourteau, hence the name of the dish.) As these birds were scarce in Canada, the pie came to be made with veal and pork. 
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 3/4 cup water
  • 1 stalk celery, finely chopped
  • 1 carrot, finely chopped
  • 3 cubes chicken bouillon
  • 1 bay leaf
  • 1 baking potato, finely chopped
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 (9 inch) 9 inch deep dish pie crust
  • 1 egg yolk

  • 1 tablespoon water
  • Brown beef and pork with onion and garlic in a large skillet. Drain and stir in 3/4 cup water, celery, carrot, bouillon and bay leaf. Simmer for 10 minutes over medium heat; remove from heat and discard bay leaf.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir potato, pepper, cinnamon, cloves and nutmeg into skillet mixture, then  spoon mixture into deep dish pie shell. In a small bowl combine egg yolk and 1 tablespoon water to make egg wash; brush edge of crust with  wash, then carefully add top crust and seal edges. Make several slits in  top crust; brush with remaining egg mixture.

  • Bake in preheated oven for 45 minutes, or until golden brown.
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