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Receta Heritage TOURTIERE spice MEAT pie

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The TOURTIERE, majesty of savoury pies. Spiced just right and incredibly flavourful. Anticipated for the holidays, however enjoyed any time as a satisfactory meal.

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Raciónes: 8


  • . > (American / Metric measures) <
  • . > MEAT mix:
  • . 2 Tbsps. (30ml) e.v.Olive oil
  • . 2 Tbsps. (30ml) grapeseed oil
  • . 2 thick slices of bacon, finely diced
  • . 1 lb. (500g) medium ground Pork
  • . 1 medium, sweet onion, finely diced
  • . 2 big garlic cloves, crushed
  • . 1 large carrot, finely diced
  • . 1 large, non-starchy potato, small dice
  • . 1 small bell pepper (red or orange), finely diced
  • . 15 small (340g) cremini mushrooms, finely chopped
  • . 1/4 cup (60ml) red wine or Port
  • . Seasoning: 1 tsp. (5ml) sea salt, 1 tsp. (5ml) granulated garlic powder, 1/2 tsp. (2.5ml) mild Paprika, 1/4 tsp. (1.25ml) dried Basil, 1/4 tsp. (1.25ml) dried Marjoram, 1/8 tsp. (.63ml) dried Sage, 1/8 tsp. (.63ml) ground Rosemary, 1/8 tsp. (.63ml) ground All Spice, 1/8 tsp. (.63ml) ground Cinnamon, pinch of freshly grated Nutmeg
  • .
  • . pastry for 2 (9inch/23cm) deep pie shells
  • . 3 Tbsps. (45g) dry bread crumbs
  • . Egg wash: 1 egg yolk + 1 Tbsp. (15ml) water


  1. . MEAT mix: In a large, shallow skillet, heat the oils on MEDIUM-HIGH before adding in the bacon to cook until slightly crispy. Add in the ground meat. Cook and break-up only to the point that the meat is slightly undercooked. > Now, LOWER the heat substantially so to use a slotted spoon to remove the mix, leaving behind most of the fat in the pan. Cover the bowl holding the meat. > Raise back the heat to MEDIUM-HIGH before adding in the onions. Toss a few minutes before adding in the garlic to be followed by the carrots, potato and pepper. Later, make a well in the center to cook the mushrooms. Let the moisture evaporate before adding back in the cooked meat and bacon. Combine and pour in the wine. Cook a few minutes and finally add all the seasoning at once. Combine well and cook a few more minutes. Close the heat and cover this mix for 30 minutes. Uncover and bring to room temperature. Later, store this mix in the refrigerator for a minimum of 4 hours, however, overnight is best so that the flavours are enhanced.
  2. . >> Later (probably the next day): Pre-heat the oven to 400F/200C/Gas6. Position the oven rack at the 2nd level from the bottom. Use a baking pan to place the greased 9 inch (23cm) pie plate. Note: If frozen pie crusts are used...make sure to thaw them in the fridge a few hours ahead of time.
  3. . At the bottom of the unbaked pie, sprinkle the base with the bread crumb. Then, spoon in the meat mix and brush the dough's edges with water. Very carefully top your decorated pie dough topper and join the edges. Then, lightly brush the surface with the egg wash glaze. Make sure to create steam vents with optional decor.
  4. . BAKE for the initial 15 minutes. Then LOWER the heat to 350F/175C/Gas4 and continue baking for another 45 minutes. Remove the pie from the oven and place it onto a cooling rack to rest for about 30 minutes before serving.
  5. . Flavourful wishes from Claudia's
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