How to make Tourtiere


Do you ever end up with odd random thoughts that lead to having to have a certain food?

While driving home the other day, I was quizzing my oldest on spelling words, when a song said that a platypus is the color of a blueberry. This reminded me I should ask her raspberry, to see if she knew to add the silent P. From there, my mind wandered to raspberry tarts, then tarts versus tortes, then finally settled on tourtiere, which is a French Canadian meat pie. Then, from one silly little song on the radio, I was now craving this meat pie.

As usual, my mom came to my rescue with a recipe. I believe a traditional version may include pigeon, but I am no more likely to eat a pigeon as I am to eat the squirrels in my back yard, so this pork and beef version is much more my speed. This delicious recipe is great with a light salad or a soup. I'm thinking of serving it with a nice vegetable soup. Enjoy!

1 pound ground pork
1/2 pound lean ground beef
1 onion, diced
1 clove garlic, minced
1/2 cup water
1 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon ground sage
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
2 pie crusts (we use already prepared ones from the store)

Preheat the oven to 425.
Combine pork, beef, onion, garlic, water, and all seasonings.
Cook over medium heat until mixture boils; stirring occasionally.
Reduce heat to low and simmer until meat is cooked, about 5 minutes.
Spoon into one pie crust and place the other crust on top.
Crimp edges to seal and pierce top with a fork to vent steam.
Cover the edges of the crust with tin foil to prevent burning and bake for 20 minutes.
Remove foil and bake for an additional 15-20 minutes until browned.
Remove from oven and let stand for a few minutes before slicing.


Looking for a meat-free savory dish? Try this quiche recipe.

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