Homemade Meat Tourtières (Print Version)
# Ingredients:
→ Base
01 -
4 garlic cloves, minced
02 -
4 chopped onions
03 -
3 tablespoons olive oil
→ Meat
04 -
3 pounds ground pork
05 -
3 pounds ground veal
→ Veggies and Broth
06 -
4 peeled and cubed potatoes
07 -
1 cup chicken stock
→ Seasoning
08 -
2 tablespoons breadcrumbs
09 -
1/2 teaspoon ground nutmeg
10 -
1/2 teaspoon ground cinnamon
→ Crust
11 -
12 store-bought or homemade pie dough sheets
# Instructions:
01 -
In a big pot, heat up the oil and soften the onions and garlic. Toss in the ground pork and veal, stirring and breaking it apart as it cooks for about 15 minutes. Sprinkle in salt and pepper. Mix in the diced potatoes, chicken broth, breadcrumbs, nutmeg, and cinnamon. Let it all simmer together on medium heat for about 45 minutes, stirring now and then, until the potatoes start to fall apart. Let it cool, adjust the seasoning if needed, cover it up, and pop it in the fridge for at least 4 hours or until it's fully cold.
02 -
Set your oven rack at the bottom. Preheat the oven to 375°F. Line six 9-inch pie dishes with a layer of dough. Evenly spread the cooled filling into each dish. Top them with another sheet of dough and cut a small hole in the middle. Seal the edges tight using a fork or your fingers.
03 -
Bake the pies in the oven for around 50–60 minutes, or until the crust is golden and crispy.
# Notes:
01 -
It's a good idea to make the filling ahead of time so the flavors can really blend together.