Tourtières meat pâtés (Print Version)
# Ingredients:
→ Main Flavor Base
01 -
4 garlic cloves, minced
02 -
4 onions, finely chopped
03 -
3 tbsp (45 ml) olive oil
→ Meats
04 -
3 pounds (1.4 kg) ground veal
05 -
3 pounds (1.4 kg) ground pork
→ Veggies and Stock
06 -
1 cup (250 ml) chicken stock
07 -
4 potatoes, peeled and diced
→ Seasonings
08 -
1/3 cup (95 g) breadcrumbs
09 -
1/2 tsp (2.5 ml) ground cinnamon
10 -
1/2 tsp (2.5 ml) ground nutmeg
→ Crust
11 -
12 rolled-out pie crusts, either store-bought or homemade
# Instructions:
01 -
Heat the oil in a big pot and sauté the garlic and onions till softened. Stir in the veal and pork, cooking for 15 minutes while breaking apart the meat. Add salt and pepper to taste. Toss in the potatoes, chicken stock, breadcrumbs, cinnamon, and nutmeg. Let this cook over medium heat for 45 minutes, stirring now and then, until the potatoes start to break down. Taste and adjust the flavors if needed. Once cooled to room temp, cover and chill in the fridge for about 4 hours or until cold.
02 -
Get your oven ready by preheating it to 375°F (190°C), and place a rack near the bottom. Line six 9-inch pie dishes with one pie crust each. Spread the chilled stuffing evenly into each one. Top with another pie crust, seal the edges with a fork or your fingers, and cut a slit in the middle for ventilation.
03 -
Bake the pies for 50 to 60 minutes or until the crusts turn golden brown and crisp.
# Notes:
01 -
It's best to prepare the filling ahead of time to let the flavors blend nicely.