Tourtière

(Quebec Meat Pie)

This is the most typical Québecois dish (not counting any dish served with Maple Syrup).  Tourtière was originally made of "Tourtes" - a local bird that was became extinct in the early 1900's because it was easily caught and made this delicious pie.  Now, "Tourtes" are replaced by a minced meat mixture that is 70% pork and 30% veal.  Comfort food made by Quebecois grannies throughout the last 3 centuries, Tourtière is  a great winter meal on a cold winter day. 

My kids and I love it served up with a generous side of Ketchup.

Preheat oven to 220ºC
Prep time: 5 mins
Cooking time:  30mins on stove + 30mins in oven

Pie Filling:
500grs of lean ground Pork
250grs of lean ground Veal
1 large Onion, finely chopped
3 Garlic cloves, finely chopped
1 tsp of Salt
1 tsp of All-Spice (5-spice or Mixed Spice can also be used)
1/4 tsp ground Cloves
1/4 tsp Pepper
3/4 cup (175ml) of Water
1/2 cup Bread Crumbs
2 store-bought ShortCrust Pastry (masa Brisa in Spain)

1 egg yolk mixed with a little water  (this is the Egg Wash)

1. In a large saucepan, over medium-high heat, cook pork and veal for 5 minutes.  Add onion, garlic, salt, allspice, cloves and pepper.  Cook for an additional 5 minutes, stirring often.
2. Add water.  Bring to a boil.  Reduce heat, partially cover and simmer, stirring occasionally for 20 mins or until most of the liquid has evaporated.  Remove from heat and add the breadcrumbs to absorb the excess moisture.
3. Line pie dish with 1 Shortcrust pastry.  Fill with meat filling.  Cover with the second Shortcrust pastry... seal edges. Brush Pastry with egg wash
4.  Reduce oven heat to 190ªC.  Bake pie for 25-30 mins  or until the pastry is golden.