Mains

Maple Brushed Tourtiere

Happy 150th Birthday, Canada!!

I originally posted this recipe over 3 years ago, as one of my first ever blog posts. Being such a newbie then, with little to know picture taking abilities, it’s update is long overdue. And being Canada Day, now seemed like the perfect reason to update it.

Maple Brushed Tourtiere

Tourtiere is a French-Canadian dish typically served as part of Christmas and New Years celebrations, which makes perfect sense, given that it’s the perfect comfort food. It’s delicious and savoury, and the cinnamon and cloves warm ou right through. There’s not really one correct recipe for tourtiere. Most commonly filled with minced pork, veal, beef, or other game meats, in coastal regions, salmon might even be used. The meat is then seasoned with cinnamon and cloves, and once cooked, the tourtiere is often served with a condiment such as ketchup, molasses, maple syrup, mango chutney or cranberry preserves. In my version, I used a mixture of beef and pork, added thyme to the seasoning and then skipped the condiments. Instead, I simply brushed the pie crust with maple syrup to add a hint of sweet to compliment the savoury pie.

This dish is hearty, filling and so delicious. If you give it a go, I’d love to hear your thoughts.

1 large onion, diced

2 cloves of garlic, minced

1 tbsp. cinnamon

2 tsp ground cloves

1 tsp thyme

1/2 lbs ground pork

1/2 lbs ground beef

1 C carrots, diced

2 C potatoes, diced

1 1/2 C beef stock

Salt and pepper to taste

4 pie shells (store-bought)

1/2 C Maple Syrup

Pre bake 2 pie shells at 400 degrees for 8 minutes.

Heat vegetable oil in a large pot over medium heat. Add in onions and garlic. Cook for 1 – 2 minutes until starting to sweat. Stir in Cinnamon, cloves and thyme. Cook for 1 – 2 minutes more. Add in the beef, pork, salt and pepper. Cook for about 5 minutes, breaking up the meat as it cooks. Toss in the potatoes, carrots and beef stock. Stir and cover. Simmer for 10 -15 minutes until the veggies are tender-crisp. Remove from heat.

Remove the 2 unbaked pie shells from the tray and roll them out. These will be used as the top crust on the tourtiere.

Spoon meat mixture evenly between the pre-baked shells. Lay the rolled out pastry on top and crimp the edges. Brush the top with Maple Syrup. Place the pies back in the oven and bake for an additional 25 minutes or so, until the top is golden brown.

    

9 Responses to “Maple Brushed Tourtiere”

  1. I love me a good homemade tourtiere. I’ve never had one brushed with maple syrup before, but I can see how the hint of sweetness would be a lovely addition to the savoury pie. What a great idea!

    • Thank you! I think it’s traditional to serve it with chutney or maple syrup, though I’ve heard of serving it with ketchup before, too. I think I’d prefer the maple syrup, lol

  2. I have never heard of tourtiere and it sounds like a hearty dish, the kind that makes you happy and tastes a bit like home 🙂 Thank you for sharing with us at Fiesta Friday!

  3. The maple syrup is a nice touch! I add fennel and potato to mine, and also use beef and pork. I make tourtiere every Christmas Eve. It’s a delicious tradition!

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