My Memere's Tourtière
My Memere (term for a French Canadian grandmother) always made meat pie (tourtière) for the holidays. It was one of the most sought after courses by my relatives. Tourtière is a québécois recipe that definitely varies from family to family, and they all use different types of meats, fillings, and preparation methods.
I was lucky enough to learn this recipe while my grandmother was still alive, and I still had to figure out my own path for it. Family recipes are always very touch and go: "just add some cinnamon" vs "add 1 teaspoon" -- and I think I've figured it out in a way that I can replicate consistently year over year.
Over time, family and friends have asked me for Memere's recipe, so I figured it's time to put it on here for the world to see.
- I use Pre-made pie crusts from Pillsbury, or Publix equivalent (4 packages)
- Enough dough for top and bottom crusts for 4 pies.
- 4 cups water (roughly)
- 1 pound hamburger
- 1 pound ground pork
- 3 medium potatoes
- 1.75 tsp Salt
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1 large yellow onion
Round 1 #
- Chop onions small
- Add meat, spices and onions to pot, with just enough water to almost entirely cover ingredients (~4 cups). Cook for 20-25 minutes on high.
- Water should be salty light-ish brown.
- While boiling, chop up potatoes to "home fry" size /(1 inch max?)/
- Once meat is boiled, add potatoes to pot. Cook until potatoes are very soft.
- Turn off stove, mash heavily, and cool down
Round 2 #
- Preheat oven to 425ºF
- Make pies.
- Cut top dough to let air escape
- Place in oven and cook until top is flaky brown. (~35 min for 2 pies)