Each Christmas our mom Leslie makes tourtière, the French Canadian classic. Traditionally tourtière is a New Year’s Eve meal in Quebec but it has become our family tradition to have it on Christmas Eve. I look forward to it as my mom makes a vegetarian version with veggie ground round for me! Served up savoury with baking spices such as nutmeg, allspice, cinnamon – tourtière is comfort food on steroids. Have I mentioned my mom makes THE best pastry crust? That is part that I like the best; the crunchy pastry-laden edges. And with the leftover pastry she cuts out holly leaves and rolls up balls of holly berries to give the pie tops a festive touch. –bvox
1 Double-crust pastry
2 Tbsp oil
1 lb diced or ground chicken meat (raw)
1 lb ground beef
1 lb of ground pork*
2 or 3 cups mashed potatoes
½ cup of minced onion
Sautéed mushrooms (optional)
White wine (1/4 to 1/3 cup)
1 egg, separated
*Note: if making a vegetarian version, sub in veggie ground round for meat.
Add to taste:
½ tsp dry mustard
Pinch of thyme
- Prepare pastry, top and bottom
- Heat oil, add pork, slightly cool, then add beef and onions, when slightly pink, add chicken and seasonings. Stir until meat has lost pink colour, but is still moist, spoon into bowl.
- In same pan, cook mushrooms in butter, and add to mixture.
- Pour wine into pan and stir in flour to de-glaze. Bring to a boil, pour over mixture and stir.
- Brush inside bottom of pie-crust with beaten egg white. Pour entire mixture into unbaked pie shell, top with crust.
- Brush top crust with 1 egg yolk stirred into 1 tbsp water. Bake in 425 preheated oven for 10 minutes and then lower heat to 350 for 35-40 minutes on bottom rack of oven until crust is a deep, golden brown.