A staple of Christmas and New Year’s tables throughout Quebec, tourtière deserves a wider audience—think of it as a kind of cousin to meat loaf, pot pie and empanadas. Serve with a huge salad of crisp chicories (such as Belgian endive, escarole, radicchio and frisée), which will help cut the richness of the tourtière.
This dish is a holiday standby for good reason: Most of the work is shifted to the day before (or as many as three days in advance), so day of, basically all that needs be done is the baking.
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Tourtière (Quebecois Meat Pie) Ingredients 1 pound potatoes (preferably Yukon Gold) 1 egg 2 tablespoons cooking oil (any type) 1 cup minced onion ½ cup minced shallot 4 garlic cloves, minced 1 ½ pounds ground pork ½ pound lean ground beef 2 teaspoons freshly ground black pepper 1 teaspoon ground allspice 1 teaspoon dried sage ½ teaspoon dried thyme ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves 2 pie crusts, unbaked, for a 9-inch pan Instructions
Boil potatoes in well-salted water until
This Article was originally published on Wine Enthusiast
