Tourtiere French Canadian Meat Pie Recipe

Ground pork: Adds a rich and slightly fatty flavor to the meat mixture.

Ground beef: Provides a hearty and robust taste, complementing the pork.

Onion: Adds sweetness and depth to the filling.

Garlic: Enhances the overall flavor with its aromatic quality.

Beef broth: Helps to moisten the meat mixture and infuse it with additional flavor.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Pepper: Adds a mild heat and enhances the taste of the meat.

Ground cloves: Provides a warm, slightly sweet, and aromatic note.

Ground cinnamon: Adds a subtle sweetness and warmth, balancing the savory elements.

Pie crusts: Forms the base and top of the pie, encasing the flavorful meat filling.

When preparing the meat mixture, ensure that the onion and garlic are finely chopped and minced, respectively. This allows them to blend seamlessly with the ground pork and ground beef, enhancing the overall flavor and texture of the tourtiere. Additionally, when simmering the mixture with beef broth, cloves, and cinnamon, keep a close eye on the liquid level. You want most of the liquid to evaporate, but not all, to keep the filling moist and flavorful.

• ground pork - Substitute with ground turkey: Ground turkey is a leaner option and has a similar texture to ground pork.

• ground beef - Substitute with ground lamb: Ground lamb offers a rich flavor that complements the spices in the pie.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter taste compared to onions.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it is less pungent.

• beef broth - Substitute with chicken broth: Chicken broth can be used as a lighter alternative to beef broth.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami.

• pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the dish's color.

• ground cloves - Substitute with allspice: Allspice has a similar warm flavor profile and can replace ground cloves.

• ground cinnamon - Substitute with nutmeg: Nutmeg provides a warm, slightly sweet flavor that can complement the other spices.

• store-bought or homemade pie crusts - Substitute with phyllo dough: Phyllo dough offers a flaky texture and can be used as an alternative to traditional pie crusts.

• Allow the tourtiere to cool completely at room temperature before storing. This helps to prevent condensation, which can make the crust soggy.

• Wrap the pie tightly in plastic wrap or aluminum foil. Ensure that it is well-sealed to keep out any air and maintain its freshness.

• Place the wrapped tourtiere in an airtight container or a resealable plastic freezer bag. Label the container with the date to keep track of its storage time.

• Store the pie in the refrigerator if you plan to consume it within 3-4 days. This will keep the meat filling and crust at their best quality.

• For longer storage, freeze the tourtiere. It can be kept in the freezer for up to 2-3 months without significant loss of flavor or texture.

• When ready to enjoy, thaw the pie in the refrigerator overnight. This slow thawing process helps to maintain the integrity of the crust and filling.

• Reheat the tourtiere in a preheated oven at 350°F (175°C) for about 20-30 minutes, or until heated through. Cover the pie with foil if the crust starts to brown too quickly.

• For individual slices, microwave on medium power for 2-3 minutes, or until warmed through. This method is quicker but may not retain the crust's crispness as well as oven reheating.

• Enjoy your tourtiere with a side of pickles or chutney for a delightful contrast of flavors.

• Preheat your oven to 350°F (175°C). Place the leftover tourtiere on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 20-25 minutes or until the meat filling is warmed through and the crust is crisp.

• For a quicker option, use a microwave. Slice a portion of the meat pie and place it on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the tourtiere slice in the basket and heat for 5-7 minutes. This method will help maintain the crispiness of the pie crust while warming the meat filling.

• For stovetop reheating, use a skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place the tourtiere slice in the skillet, cover with a lid, and heat for about 5-7 minutes, flipping halfway through to ensure even warming.

• If you prefer a steam method, place the tourtiere slice in a steamer basket over boiling water. Cover and steam for about 5-10 minutes. This method will keep the meat filling moist but may soften the pie crust.

• Skillet: Used to cook the ground pork and beef with the onion and garlic until the meat is no longer pink.

• Wooden spoon: Handy for stirring the meat mixture while it cooks in the skillet.

• Measuring cup: Essential for measuring the beef broth accurately.

• Measuring spoons: Necessary for measuring out the salt, pepper, ground cloves, and ground cinnamon.

• Pie dish: Used to hold the pie crust and meat mixture.

• Knife: Useful for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and mincing the garlic.

• Can opener: If your beef broth is canned, you'll need this to open it.

• Oven: Preheated to 400°F (200°C) for baking the pie.

• Oven mitts: Protect your hands when placing the pie in the oven and taking it out.

• Cooling rack: Allows the pie to cool for a few minutes before serving.

• Fork: Useful for sealing the edges of the pie crust.

• Sharp knife: Needed to cut a few slits in the top pie crust to allow steam to escape.

• Pie server: Makes it easier to serve slices of the tourtiere.

Pre-cook the meat: Cook the ground pork and ground beef in advance and store them in the fridge. This will save you time when you're ready to assemble the tourtiere.

Use pre-chopped onions: Buy pre-chopped onions and minced garlic to cut down on prep time.

Store-bought crusts: Opt for store-bought pie crusts instead of making your own to save time.

Batch cooking: Double the recipe and freeze one meat pie for a quick meal later.

Simmer efficiently: Use a wide skillet to simmer the meat mixture faster, reducing the liquid more quickly.