Christmas tourtiere

Tourtière is a Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is sometimes used.It is christmas dish in canada. 

Serve tourtière with roasted veggies ,pickles and salads .

 tourtiere ppastry  sheets 

2 cups unbleached all purpose flour

1/2 teaspoon kosher salt

2/3 cup butter or lard

6-7 tablespoons cold water

In a large bowl, combine flour with the salt. Cut in butter or lard until mixture is a roughly even crumbly texture. Add water and blend just until dough comes together. 

Shape into a rough dough and divide into half  , wrap and chill in the refrigerator. While pastry is chilling, prepare filling.

christmas tourtiere 

500 g minced meat ( in Canada people use half pork and half vension )

1 tbsp vegetable oil 

2 white onions, thinly sliced

2 cooked and mashed potatoes

1 stalk of chopped celery

2 eggs, lightly beaten

1 tsp salt 

Pepper to taste

1 tsp of dried herbs 

½ tsp mixed spices 

2 pastry sheets ( recipe above )

In an oven heated to 400 ° F (205 ° C), spread the pastry in a round pie pan bake  until lightly golden. Reserve as the bottom crust on the pan and allow the other crust to thaw at room temperature. (if frozen  )Lower the oven to 350 ° F (180 ° C) .

In a saucepan over medium heat oil when hot, cook the onions and celery until tender but not golden. Reserve.

In the same saucepan, add the meats and wait until they are well cooked . Drain with a colander. Add the meat to the onion-celery mixture and mix well.

 Add the beaten eggs, salt, pepper and spices. Mix well. Then add the mashed potatoes and mix well.

Spread the mixture on the bottom crust,  top with the remainig  crust (thawed but not baked) and bake in the oven for about 20 minutes, until the top crust is golden brown .