Tourtiere Quebecoise (meat pie)
Tourtiere Quebecoise (meat pie)

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, tourtiere quebecoise (meat pie). It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Tourtiere Quebecoise (meat pie) is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Tourtiere Quebecoise (meat pie) is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have tourtiere quebecoise (meat pie) using 17 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Tourtiere Quebecoise (meat pie):
  1. Prepare 1 1/2 tsp. essence of emeril
  2. Make ready 1 tsp. savory
  3. Make ready 2 tbsp. flour
  4. Take 1 double crust pie crust
  5. Make ready 1 1/2 lb. ground pork
  6. Get 1/4 lb. bacon, cut into pieces
  7. Get 1/3 cup celery, sliced
  8. Take 2 cups chicken broth
  9. Get 2 tbsp. minced garlic
  10. Prepare 1 cup water
  11. Get 1 1/2 cups onion
  12. Get 1/8 tsp. cloves
  13. Make ready 1/4 tsp. cinnamon
  14. Make ready 1/4 tsp. salt
  15. Get 1 bay leaf
  16. Prepare 1/4 tsp. pepper
  17. Make ready 1 egg, lightly beaten
Steps to make Tourtiere Quebecoise (meat pie):
  1. In a large pan cook the bacon until crisp.
  2. Add the ground pork, cinnamon, salt & pepper, cloves and essence of emeril.
  3. Brown the meat, breaking up any lumps.
  4. Add celery and onion, cook until soft.
  5. Add garlic, savory and flour, cooking for an extra 2-3 minutes.
  6. Add water, chicken broth and bay leaf. Cook stirring once in awhile for about 30 minutes or until most of the liquid has evaporated.
  7. Remove bay leaf and set filling aside to cool.
  8. The meat mixture filling may be made a day ahead.
  9. Preheat oven to 425° F.
  10. Place crust in a 9 inch pan and spoon in chilled meat mixture.
  11. Brush the edges of the piecrust with beaten egg and place second crust on top, sealing the edge.
  12. Cut vents in the top and put in the fridge for 15 minutes.
  13. Brush the entire pie with the remaining egg and bake on the lowest rack in the oven for 20 minutes.
  14. Reduce heat to 350° F and bake for an extra 35-40 minutes.
  15. Great paired with salad of your choice.

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