Tourtière

Family members rush from overpacked cars colorfully-wrapped gifts in hand, trying to avoid the frigid night air. Inside, huddled around the fireplace or wood-burning stoves, groups form to exchange gossip and playfully tease loved ones. The Réveillon, or Christmas Eve celebration is a high point on the French-Canadian calendar. Whether held before or after midnight mass, the party gives chance to feast, indulge, and reminisce. Tourtière, a rich pork pie seasoned with wintery cloves and savory sage is an essential addition to the buffet. Filled with food and joy, and just drunk enough to drive to church on icy roads, Christmas Eve would not be the same without it.

 

 

Tourtière

French-Canadian Pork Pie

Makes 2 9-inch pies

 

2 pounds (about 5 average-sized) russet potatoes, peeled and cut into 2-inch pieces

1 tablespoon butter

1 large yellow or white onion, finely diced, about 1 cup

1 pound ground beef

2 pounds ground pork

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

4 teaspoons poultry seasoning, such as Bell’s

½ teaspoon ground clove

2 packages (4 pieces) prepared pie dough, such as Pillsbury

1 egg, beaten

 

Preheat oven to 375 degrees.

In a medium saucepan, cover the potatoes with cold water by about 1 inch. Bring to a boil and continue to cook for 5 to 6 minutes till fork tender. Drain and roughly mash.

Meanwhile, in a very large, high-sided skillet, melt the butter over medium heat and add the onions. Sauté until translucent, about 5 minutes. Add the ground beef and pork, raise the heat to medium high and season with the salt and pepper. Break up the meat into small pieces and cook till no longer pink, about 10 minutes. Add the poultry seasoning and clove and 1 cup water. Reduce heat to medium low and simmer till most of the water is absorbed, about 10 minutes more.

Add the cooked and mashed potatoes to the beef/pork mixture and stir thoroughly to combine. Taste mixture for salt and pepper and adjust accordingly. Allow mixture to cool completely.

Line two 9-inch glass pie plates with dough, pressing into bottom and sides. Evenly divide the beef/pork/potato mixture into the prepared pie plates. Cover each pie with remaining dough and flute or crimp the edges. Cut slits in the top for steam to escape and brush thoroughly with beaten egg. Bake on the center rack for 45 minutes to an hour till golden brown. Allow to cool slightly for 20 to 30 minutes before cutting and serving, or allow to cool thoroughly and freeze whole in the pie dish wrapped well with plastic wrap and tinfoil. Traditionally served with brown gravy on the side or even ketchup for younger guests.