Gluten Free Tourtiere (French Canadian Meat Pie)
French Canadian tourtiere is a Christmas specialty but some families make a whole pie or smaller hand pies all year long. I serve mine with cranberry chutney on the side, some people insist it needs ketchup, a throwback from their childhood.
Servings 8 pieces
Calories 450kcal
Ingredients
- 1 double crust pastry recipe* enough to make a full top and bottom
FILLING
- 1 lb ground beef
- 1 lb ground pork
- ½ cup water
- 1 onion, finely chopped
- 1 garlic clove, minced
- 1 teaspoon thyme
- ½ teaspoon ground savoury (optional)
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground cloves
- ⅛ teaspoon cinnamon
- 1 cup mashed potatoes
EGG WASH
- 1 egg
- 1 tablespoon milk
ACCOMPANIMENTS
- Serve with cranberry chutney, cabbage slaw, pickles or pickled beets. (My friend Jack says ketchup, no discussion!)
Instructions
- In a large saucepan combine beef, pork, water, onion and garlic. Bring to a boil while stirring to break up meat. Turn down and simmer for 45 minutes (no lid), filling should be moist but not watery.
- Add spices and stir to combine.
- Remove from heat, mix in mashed potatoes and let cool.
- Preheat oven to 350°F.
ROLL OUT PASTRY
- Roll chilled pastry into 2 large circles slightly bigger than the pie plate.
- Transfer one piece to the pie plate pushing it into the sides of the pan.*
- Fill pie shell with meat mixture.
- Carefully add the second pastry circle on top of the pie. Create a pattern with a small knife. Use your thumb to press the bottom and top pastry into the edge of the pie plate creating a nice pattern. Trim excess dough with a knife.
EGG WASH
- Beat egg and milk with fork. Brush the top of pie and bake in preheated oven for 45 – 60 minutes.
- Let cool at least 15 minutes before cutting. Serve with desired accompaniments. Freezes well.
Notes
*Recipes calling for a double crust make enough pastry for the bottom shell and a full top. I make pie pastry using my EGFG gluten free flour blend. Here's a link to the recipe, Flaky Pie Pastry with full instructions and video.
EXTRA PASTRY can be used to make hand pies but decide if you're doing that before you use up all the filling.
Nutrition
Serving: 1piece | Calories: 450kcal | Carbohydrates: 20g | Protein: 22g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 335mg | Potassium: 458mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 3mg
