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Gluten-Free Tourtière (Quebec meat pie)

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Gluten-Free Tourtière (Quebec meat pie)

Tourtière reminds me of home in Quebec. My sister used to make huge batches of tourtière around the Holidays and would always give a few frozen pies to family members. It was a nice gesture, tasty too. So what is tourtière? Well, it’s a simple meat pie: ground beef and pork, onions, garlic, seasonings, inside a yummy flaky crust. Here’s what you need.

And here it is, the traditional Quebec meat pie.

Ingredients

  • 1 lb ground pork
  • 0.5 lb ground beef
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon dry thyme
  • 1/2 teaspoon dry sage
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1 cup water
  • Gluten free double pie crust

Preheat the oven to 400F.

This is a pretty quick and easy meal. Combine all the ingredients (well minus the pie crust…) in a saucepan and bring to a boil. Then, reduce heat and let simmer until the meat is cooked: about 10 minutes.

If some meat pieces are too big and stuck together, break them apart before filling the pie.

It’s possible that not all the water evaporates, so just use a strainer when you put the filling in the pie, to drain the excess moisture.

Cover with the second half of the pie and carefully seal the edges. I recommend brushing egg wash on top to make it nice and golden.

Before putting the pie in the oven, pierce a few holes in the crust to allow for steam to vent during baking. You can be artistic and make it look real pretty!

See? Egg wash makes a crust perfectly golden.

Bake the pie for about 30 minutes. Let stand 10 minutes before serving. This is a great dish to serve with a beautiful green salad.

In Quebec, a lot of people eat their tourtière with… ketchup! I love the combination. My mother does not. It’s a matter of taste of course, so feel free to experiment.

Enjoy this easy traditional dish!

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About Naelle

I'm very passionate about nutrition and health. I don't have an education in this field, but I try to keep myself informed as much as possible. I stopped eating gluten two years ago, which led me to become very interested in cooking, so that I could keep eating well on my budget. I like to experiment and find ways to make my time in the kitchen as much fun, cost effective, healthy and tasty as possible.

2 responses »

  1. Pingback: Twelve Days of Christmas- Day 9, Tourtière |

  2. Thank you for the recipe! It looks and sounds delicious! 🙂

    Reply

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