If you love meat pies you’ll certainly enjoy this Best French Meat Pie also known as Tourtiere. A savory meat pie with a unique combination of pork and beef in a flaky pie crust.
Ingredients
2 pounds ground beef (round)
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2 pounds of ground pork
¾ c. finely diced celery
5 c. hot water
1 yellow onion, finely diced
2 teaspoons Better Than Bouillon chicken base
1 teaspoon poultry seasoning
½ teaspoon allspice
2 c. seasoned breadcrumbs
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 large egg – beaten (for egg wash)
2 homemade or store-bought pie crusts (for 9” pies)
salt and black pepper to taste
How to make the Best French Meat Pie (Tourtiere)
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: In hot water, dissolve the Better Than Bouillon chicken and set it aside.
Step 3: Into a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat. To the hot oil, add the onion and celery. Cook for about 5 minutes until slightly tender, stirring often with a wooden spoon. Next, pour in the chicken stock mixture. Add ground pork, ground beef, and poultry seasoning. Continue to cook for another 20 minutes on medium heat until the meat is completely cooked.
Step 4: To the meat mixture, add the breadcrumbs, allspice, ground cloves, and black pepper. Stir well and cook for additional 10 minutes. When done, take the skillet off the heat. To taste, season with salt. Allow the mixture to cool fully.
Step 5: Into the unbaked pie shell, place the cooled meat mixture and top with the pie crust. Roll the edges and pinch the sides of the pie. Slice a slit at the top of the pie using a sharp knife. Then, bush the pie crust with the egg wash.
Step 6: Place in the preheated oven and bake the pie for about 30 to 40 minutes or until the crust is brown. Remove from the oven when done and allow the pie to rest for about 15 minutes, then serve. Enjoy!
Notes:
Mixture of ground chuck and pork is a tradition in French meat pie. Make sure to double grind the meat.
For this recipe, you can use homemade or store-bought pie crust.
You can freeze the unbaked pies. Assemble the pie, then wrap it in plastic wrap and store it in the freezer for up to 2 months.
Ingredients
- 2 pounds ground beef (round)
- 2 pounds of ground pork
- ¾ c. finely diced celery
- 5 c. hot water
- 1 yellow onion, finely diced
- 2 teaspoons Better Than Bouillon chicken base
- 1 teaspoon poultry seasoning
- ½ teaspoon allspice
- 2 c. seasoned breadcrumbs
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 large egg – beaten (for egg wash)
- 2 homemade or store-bought pie crusts (for 9” pies)
- salt and black pepper to taste
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: In hot water, dissolve the Better Than Bouillon chicken and set it aside.
Step 3: Into a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat. To the hot oil, add the onion and celery. Cook for about 5 minutes until slightly tender, stirring often with a wooden spoon. Next, pour in the chicken stock mixture. Add ground pork, ground beef, and poultry seasoning. Continue to cook for another 20 minutes on medium heat until the meat is completely cooked.
Step 4: To the meat mixture, add the breadcrumbs, allspice, ground cloves, and black pepper. Stir well and cook for additional 10 minutes. When done, take the skillet off the heat. To taste, season with salt. Allow the mixture to cool fully.
Step 5: Into the unbaked pie shell, place the cooled meat mixture and top with the pie crust. Roll the edges and pinch the sides of the pie. Slice a slit at the top of the pie using a sharp knife. Then, bush the pie crust with the egg wash.
Step 6: Place in the preheated oven and bake the pie for about 30 to 40 minutes or until the crust is brown. Remove from the oven when done and allow the pie to rest for about 15 minutes, then serve. Enjoy!
Notes
Mixture of ground chuck and pork is a tradition in French meat pie. Make sure to double grind the meat. For this recipe, you can use homemade or store-bought pie crust. You can freeze the unbaked pies. Assemble the pie, then wrap it in plastic wrap and store it in the freezer for up to 2 months.
