Leah Kirchmann’s tourtière recipe
Passed down from her great grandma, a recipe of the traditional French-Canadian meat pie that is enjoyed during the holidays
Prepare your holiday meal with some inspiration from Leah Kirchmann who has kindly shared with Canadian Cycling Magazine four of her favourite festive recipes. Tourtière is a traditional meat pie served at holiday meals in Quebec, and in the homes of families of French descent across Canada and New England.
Leah Kirchmann’s butternut squash soup, tourtière and rotkohl
by Leah Kirchmann
A family Christmas special. This recipe is from my great grandma Poirier. Tourtiere means meat pie, variations of this French-Canadian treat abound.
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Ingredients
Pastry for one double crusted 9 inch pie
1 1/4 lb ground pork (medium or coarsely ground)
½ cup onion, minced
½ cup potato, grated
½ tsp salt
¼ tsp. black pepper
½ tsp dried summer savory
A pinch of ground cloves (approx. 1/8 tsp)
¼ cup boiling water.
Directions
1. In a frying pan or heavy-bottomed pot, combine pork, onion, potato, seasonings and water.
2. Simmer until cooked, stir to crumble the meat. Allow to cool to room temperature and then skim off any fat.
3. Fill 9-inch pie shell with meat mixture.
4. Brush around outer edge of filled pie shell with a little water. Place the top crust on the filled crust and press gently around the edge to seal. Trim pastry, crimp edges and cut small steam vents in top of Pie.
5. Bake at 425 F until lightly browned (about 30 minutes)
