Tourtiere is a traditional French-Canadian meat pie often enjoyed around the holidays. My family has tourtiere every Christmas eve. My grandma’s recipe uses pork, onion and deep savoury herbs. I wanted to freshen up the dish a bit, and that is not to say my grandmas recipe needs any work. This classic dish takes on a new feel with the addition of fennel, beef, and green herbs like thyme, basil and oregano.
Instructions
1
Heat butter and oil in a heavy-bottomed pot over medium heat.
2
Add diced onion and fennel to the pot, sautee for around 7 minutes, until slightly translucent.
3
Add ground beef and pork and cook until it loses its pink.
4
Next, add in all the spices. Cook for a couple of minutes.
5
Add the broth to the pot, then sift in the flour, stirring throughout.
6
Reduce heat to low and let simmer for 45 minutes, until thick.
7
Preheat the oven 425℉.
8
Let the mix cool slightly before adding it to the pie crust.
9
Spoon the cooled mixture into the pie crust. Place top crust on top of the pie and pinch the edges to seal it. Cut a few slits in the top crust so that steam can escape.
10
Wrap foil around the edges of the pie crust so the edges don’t dry out.
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