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Grandma Meat Pie
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Grandma Meat Pie
Mama Chouinard is native from Gaspésie, Quebec. She shares her recipes with passion and love. In her pleasant company we prepare a traditional Meat Pie also called “tourtiere”, a classic comfort food Holiday recipe from Quebec, which we don’t get tired of.
Grandma Meat Pie
| Prep time: 1h30 |
|---|
| Cooking time: 1h or until dough is golden brown |
| Servings or yield: Recipe for 2 pie |
| Difficulty level: Easy |
| 4 pie dough |
|---|
| 2 pound de Minced lean Pork |
| 1 onion |
| 1 big potato |
| 1/3 cup of water |
| 1/2 teaspoon or more of 4 or 5 spices mix |
| Salt and pepper to taste |
Preparation
Peel and roughly cut the potato and cook in water 10 to 15 minutes.
Mince onion and add to a big pan with pork, cook over medium heat. Gradually add water. Salt and pepper to taste and continue cooking about 10 minutes. Turn often and when meat color has change, add spice mix and mix well.
When potato is ready, drain, mask to a puree and add to meat, it will absorb the excess of fat. Continue cooking meat over medium heat for 1 hour or until liquid has evaporated.
Meanwhile, butter and flour your mould, if necessary. Roll out the dough for the bottom of the pie and spread evenly in your pie plates, fill with meat. Very Important: the meat must be dry, the liquid should have evaporated while cooking.
Brush the side of the pastry with melted butter. Roll out the dough for the top of the pie, fold in 2, fold again, with a small knife cut the tip of the triangle. Place the dough on top of your pie and press the side to join well. With a small knife, cut the excess of the dough.
Brush the dough with melted butter and with the tip of your fingers make a design around the pie. Place in oven, cook for 1 hour or until golden brown at 350°F.
Serve with homemade ketchup (see recipe on our website).
Tips, Tricks + Culinary ideas
Preparation steps
1 - Peel and roughly cut the potato.
2 - Cook in water 10 to 15 minutes.
3 - Mince onion.
4 - In a big pan, add pork and onion, cook over medium heat.
5 - Gradually add water.
6 - Salt and pepper to taste.
7 - Cook about 10 minutes. Turn often.
8 - When meat color has change, add spice mix.
9 - Mix well.
10 - When potato is ready, drain and make a puree.
11 - Add potato to meat, it will absorb the excess of fat. Continue cooking over medium heat for 1 hour or until liquid has evaporated.
12 - In the meantime, butter and flour your mould, if necessary.
13 - Roll out the dough for the bottom of the pie.
14 - Spread dough evenly.
15 - Fill with meat. Very Important; the meat must be dry, the liquid should have evaporated while cooking.
16 - Brush the side of the pastry with melted butter.
17 - Roll out the dough for the top of the pie.
18 - Fold in 2.
19 - Fold again.
20 - With a small knife cut the tip of the triangle.
21 - Place the dough on top of your pie.
22 - Press the side to join well.
23 - With a small knife, cut the excess of the dough.
24 - Brush the dough with melted butter.
25 - With the tip of your fingers make a design around the pie.
26 - Place in oven, cook for 1 hour or until golden brown at 350°F.
27 - Serve with homemade ketchup see our recipe.
