Maple Tourtière (Meat Pie) Recipe
Maple Tourtière (Meat Pie)
Flavors of Quebec
Total time: more than 2 hours

Prep. time: 20 minutes
Waiting time: at least 4 hours
Cooking time: 1 1/2 hours

Difficulty: Easy
Step 1
- 340 g (12 oz.) veal, in small dice
- 340 g (12 oz.) pork, in small dice
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 250 ml (1 cup) carrots, finely diced
- 2 bay leaves
- 1 tsp. dried thyme
- 60 ml (1/4 cup) red wine

Step 2
- 1 tbsp. butter
- 1 1/2 tbsp. flour
- 250 ml (1 cup) beef broth
- 80 ml (1/3 cup) maple syrup
- pastry for a double crust pie
- 375 ml (1 1/2 cups) peeled, diced potatoes
- salt and freshly ground pepper
- 1 egg, beaten
  1. Combine the first nine ingredients. Let marinate for 4 hours in the refrigerator. Remove the bay leaves.
  2. Melt the butter in a saucepan; add the flour; combine to make a roux.
  3. Whisk in the broth and maple syrup. Bring to a boil and simmer until thickened. Cool to lukewarm. ,
  4. Preheat the oven to 175 °C / 350 °F. Line the bottom and sides of a 23 cm (10") springform pan with one of the pastry circles.
  5. Spread half the meat mixture over the pastry. Cover with the potatoes. Season and add the remaining meat.
  6. Pour on the sauce; cover with the top crust and make a few vents in the top.
  7. Brush the pastry with the beaten egg and bake in the middle of the oven for 1 1/2 hours.
  8. Let rest 20 minutes before unmolding; serve hot. 
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