Best Memere Rousseaus Tourtiere Meat Pie Recipe New England Today Recipes

Tourtiere (aka Meat Pie) image

Provided by Chuck Hughes

Time 7h

Yield 6 meat pies

Number Of Ingredients 17

4 cloves garlic, finely chopped
4 onions, chopped
3 tablespoons/45 ml canola oil
3 pounds/1.5 kg ground pork
3 pounds/1.5 kg ground veal
Salt and freshly ground black pepper
1 cup/250 ml veal stock
1/2 teaspoon/2.5 ml ground cinnamon
1/2 teaspoon/2.5 ml ground cloves
1/2 teaspoon/2.5 ml ground nutmeg
4 potatoes, grated
6 batches Shortcrust Pastry, recipe follows, or store-bought
2 eggs beaten with a little water, for egg wash
2 1/4 cups/560 ml all-purpose flour, plus more for dusting
1/4 teaspoon/1 ml salt
3/4 cup/180 ml cold unsalted butter, cubed
6 tablespoons/90 ml ice water (approximately)

Steps:

In a large saucepan, soften the garlic and onions in the oil. Add the pork and veal and continue cooking for about 15 minutes, stirring to crumble the meat. Sprinkle with salt and pepper. Add the veal stock, cinnamon, cloves, nutmeg and potatoes and cook, stirring frequently, until the potatoes begin to fall apart, about 45 minutes. Let cool. Adjust the seasoning. Cover and refrigerate for 4 hours or until completely chilled.
With the rack in the lowest position, preheat the oven to 375 degrees F (190 degrees C).
Line six 9-inch (23-cm) pie plates with the pastry. Cover with the cooled meat mixture. Cover with a second crust. Brush with egg wash. Make an incision in the center. Press the edge to seal with a fork or your fingers. Bake until the crust is golden brown, 50 minutes to 1 hour.
In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough just begins to form. Add water as needed. Remove the dough from the food processor and form 2 discs. Cover in plastic wrap and refrigerate the dough for at least 30 minutes.
Roll out the dough on a floured work surface or between 2 sheets of parchment paper in a 1/8-inch (3 to 4-mm) thick sheet. Use the dough to make a 2-crust pie or line two 9 to 10-inch (23 to 25-cm) pie plates. Yield: 2 pie crusts.

Memere's Meat Pie and Meat Stuffing image

Provided by GourmetChris

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs ground beef
1 lb ground pork
2 onions, large
4 stalks celery
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1 dash pepper
2 cups breadcrumbs (seasoned or plain)
1/4-1/2 cup hot water
1 double crust pie crust, unbaked (for meat pie)

Steps:

Chop onions and celery and saute until soft.
Lightly cook pork and drain off grease.
Add ground beef to pork and cook 5 minutes.
Transfer meat to deep pan, pot, or Dutch oven.
Add onions and celery.
Cook over low heat for 25 minutes, stirring occasionally to prevent sticking.
Drain any grease that has surfaced, and remove from heat.
Add seasoning, salt, and pepper.
Add hot water and bread crumbs, and mix well.
Cover and let stand for 30 minutes.
While that's standing, preheat the oven to 350°F.
Spoon meat mixture into pie crust and bake (in bottom shell) for 20-25 minutes. (Variation: add any amount of mashed potatoes after first 15 minutes.).
Add top crust and seal. Bake until done.