Tourtiere recipe with beer (French Canadian meat pie)
My traditional tourtière simmered in white beer: beef, pork and veal, grated potato and holiday spices. And it freezes beautifully.
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Ingredients
- 4 tablespoons (60 ml) breadcrumbs
- 3 teaspoons (15 ml) Dijon mustard
- 2 teaspoons (10 ml) ground cinnamon
- 2 teaspoons (10 ml) ground nutmeg
- 1 teaspoon (5 ml) ground cloves
- 2 teaspoons (10 ml) dried thyme
- 2 teaspoons (10 ml) herbes de Provence
- 2 large onions, finely chopped
- 4 garlic cloves, finely chopped
- 1 lb (500 g) medium ground beef
- 1 lb (500 g) medium ground pork
- 1 lb (500 g) lean ground veal
- Olive oil
- 1 ¾ cup (435 ml) chicken broth
- 1 ¼ cup (310 ml) white beer
- 2 ½ cups (625 ml) russet potato, peeled and grated
- 2.2 lb (1 kg) shortcrust pastry, divided into 4
- 1 beaten egg mixed with 1 tablespoon (15 ml) milk
- Salt and ground pepper
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