meat pie

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meat pie Not long ago, T suddenly announced that he wanted to try making a tourtiere with meat. I know. I know. Most people make tourtiere with meat! But we have always made vegetarian tourtiere.

I don’t know what triggered this whim to make non-vegetarian tourtiere. But who am I to argue when someone like T wants to experiment in the kitchen? Off he went, and very soon I heard the familiar humming, talking to the cat, chopping, gently sizzling sounds from onions, etc. (not to mention delicious aromas) coming from the kitchen.

meat pie And this is what appeared.

How lucky am I?!

Here is what T did:

T’s Non-Vegetarian Tourtiere
Serves 4

  • 2 c unbleached all-purpose flour
  • 2 tsp salt
  • ⅔ c lard
  • ice cold water
  • ¼ c olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, finely minced
  • 1½ lb (675gm) lean ground pork (ours is so lean it throws off virtually no fat)
  • 1 or 2 potatoes, sliced
  • ⅛ – ¼ tsp red chili flakes
  • ⅛ – ¼ tsp ground cloves
  • ⅛ – ¼ tsp ground cinnamon
  • ⅛ – ¼ tsp rubbed sage
  • ⅛ – ¼ tsp ground allspice
  • fresh parsley leaves, chopped
  • Salt and pepper to taste

preparation

  1. Make the pastry: Stir together flour and salt. Cut in lard (or butter, or shortening) Add a little cold water and stir together just enough to form a ball. (Handle as little as possible.) Wrap tightly in plastic and set aside in the refrigerator.
  2. Brown onions add garlic and fry a few minutes.
  3. Add the meat and spices. Cook over med-high heat uncovered, for 20-30 minutes, stirring frequently. Skim excess fat if any. Cook until mixture is browned, tender and moist but not wet. Cover and let the meat mixture cool.
  4. Par boil potato slices and add to meat mixture. If meat seems too dry add a little chicken stock to moisten. Check seasoning and allow to cool completely.
  5. Turn the oven to 375F
  6. On a floured board, roll the dough out into a circle. Roll dough and line a deep 9 inch pie pan with 1/2 of the pastry. Stir chopped parsley leaves into the filling and then evenly distribute the filling in the pie plate. Top with remaining pastry. Flute the edges shut. Prick holes through the top crust to allow steam to escape
  7. Bake the tourtiere at 375F oven for 40-50 minutes or until crust is golden brown.

Let the pie sit for about 10 minutes before serving with a good sweet chutney.

meat pie, peach chutney It was the perfect opportunity to try our peach preserves that we made for Waiter, there’s something in my… savoury preserves!. We were so excited. And so expecting that they would be fabulously peachy. But no. They were fabulously cinnamony. Fabulously peppery. With a faint hint of peach. Good though…

I guess that’s what comes of using under-ripe peaches. (DON’T get me started about the ridiculous Ontarian habit of picking fruit green to allow it to ripen falsely off the tree.)

Next time, we’ll try the pie with puliyinji. I bet that would be delicious too.

Speaking of WTSIM…, yesterday was the deadline for the WTSIM… layered cake. Rats. I missed it!! And very soon my sister and I will be making the sort of layered cake that would be perfect for that event. Goodness, how sad.

 

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  • Paz

    Oh my gosh! I love meat pies! Yours looks, delish!

    Now I’m off to find out what puliyinji.

    Paz

  • ejm

    Glad you like the look of it, Paz! It WAS delish.

    And I think you’d really like puliyinji too… do let me know if you try it.

  • Love the tourtiere! I’ve never made a vegetarian one though so I’m curious about that. I most recently made a venison pie.

  • ejm

    Venison pie – how delicious sounding!

    We have always made vegetarian tourtiere (simply because the first time we made it, we were entertaining vegetarian friends). It’s really fabulous – meatlovers AND vegetarians love it.

  • Paul Chiasson

    What our family has called “Meat Pie” lacks the potato, and my mother swears by chives. Trying variations on my own over the years, I came up with the addition of venison chunks, since I love venison, and friends of mine hunt here in Nova Scotia during the season and are more than willing to share. Following her recipe, I add chives, lot’s of chives, a chopped onion, and this year, for an experiment, green onions. I’ve only just taken four pies out of the oven and they definitely come up to specs. So, I’m going to go off and have a bigger piece.