Deep Dish Meat Pie: Tourtiere du Saguenay

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I have been making this meat pie recipe now for more than a decade. It is an absolute winner! Simple ingredients, and big flavour. Everyone who tries this meat pie say it's the best they've ever had. The key is to let those ingredients soak up that onion and garlic flavour in the fridge overnight.

Absolutley fantastic...

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I haven't tried this one yet, I make a western version I got while living in Calgary. After reading up on them, they vary by region and even town and family, so there really isn't a "Traditonal" tourtiere pie. It is sort of like chili, or lasagna, no one is the same. I'll bet they are all good, and think I will try as many recipes as I can. I like the fact that this one has three meats.

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Traditional tourtiere pie is made with 1 1/2 lbs. pork and 1/2 lb. veal. It is seasoned not only with onion, but 2 cloves minced garlic, 1/2 tsp. ground cloves and 1/2 tsp. cinamon. These can be adjusted to individual taste. Our family always used a little more clove and less cinamon. We also grind the potato in with the meat mixture to give more body and absorb excess moisture. We have this traditionally on Xmas Eve. It is delicious hot or cold!!

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This was a great meat pie. The only problem I had was finding a butcher that would grind the three meats together, since I didn't have a grinder of my own. The amount is considered to small for the bucher's grinder. But it is a very filling recipe and worth the time to prepare.