Pork and Veal Tourtière
40 min20 min2 pies (about 8 servings each) portions
Homemade pork and veal tourtière seasoned with Dion Tourtière Spice Blend. A comforting Quebec classic made for sharing during the holidays.
- 4 pie crusts (for 2 pies, 9 in / 23 cm each)
- 1 ½ lb (680 g) ground pork
- 1 ½ lb (680 g) ground veal
- 1 container Dion Tourtière Spice Blend
- 1 ½ cups (375 ml) broth (chicken or beef)
- ½ tsp (2.5 ml) Dion Fine Sea Salt
- 1 egg yolk
- 1 tsp (5 ml) water (for brushing)
- Press two crusts into two 9-inch (23 cm) pie plates and refrigerate.
- In a large saucepan, combine ground pork, ground veal, Dion Tourtière Spice Blend, broth, and salt.
- Cover and simmer over medium heat, stirring frequently, for about 30 minutes.
- Drain the mixture and spread evenly into the prepared crusts.
- Top with the remaining crusts, seal the edges, and cut a small slit on top to let steam escape.
- Mix the egg yolk with water and brush over the pies.
- Bake in a preheated oven at 400°F (200°C) for about 40 minutes, or until the crusts are golden brown.
Tip: Serve with fruit ketchup or homemade pickles for a comforting and classic Quebec-style meal.
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