Does anyone have the recipe for the traditional recipe for Tourtiere?

Question

It's a specific beef pie. Thank you!

Answer 1

how about this one:

http://www.cooks.com/rec/view/0,1827,153184-231194,00.html

Answer 2

Meat Pie (Tourtiere)
Raised in Quebec, this recipe was a big family favorite. It was traditional in our household to make a large batch of these pies at Christmas, and give them out to friends and neighbors.
1 lb lean ground beef
1 lb ground lean pork
1 large onion (diced fine)
1 stalk celery (diced fine)
1 large potato (small cubes)
4 cloves garlic (crushed)
6 whole cloves
1 teaspoon allspice
1 teaspoon sage
1 dash pepper
24 ounces beef bouillon
1 pie crust (or frozen)
6 servings

1. In large pot brown ground meat-drain well-add onion, celery, potatoe, garlic, cloves, allspice, sage, pepper-mix well.
2. Add bouillon-bring to boil and then simmer on low heat for 3-4 hrs.
3. This recipe works equally as well in a slow cooker.
4. Drain off excess liquid-cool meat mixture& remove any visible cloves.
5. Fill the two shells with 1/2 the meat mixture each, cover with top crust, seal edges and score to allow steam to escape.
6. Bake at 425 for approximately 45 mins or until the crust is golden brown.

Answer 3

Traditional French Canadian Tourtiere


Prep Time:25 MinutesCook Time:30 MinutesReady In:1 Hour 45 MinutesServings:64 (change)

INGREDIENTS:
8 pounds ground pork
8 pounds ground beef
4 cups finely chopped onion
6 cups water
2 1/2 tablespoons salt
2 teaspoons pepper
2 teaspoons allspice
1 3/4 teaspoons ground cloves
1 teaspoon ground cinnamon
1/4 cup liquid chicken seasoning
8 (15 ounce) packages pastry for double-crust pie

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DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C).
In a large pot, mix the pork, beef, onion, and water. Season with salt, pepper, allspice, cloves, cinnamon, and chicken seasoning. Bring to a boil. Reduce heat to low and simmer 30 minutes.
Drain liquid from pot into a bowl. Transfer remaining meat mixture to a separate bowl and chill until ready to use. Place bowl with liquid in the refrigerator and chill 1 hour, or until fat has congealed on the surface.
Scrape and discard fat from the chilled liquid. Spoon the meat mixture into pie crusts. Add 1 tablespoon of reserved liquid to each pie. (This prevents them from becoming to dry.) Place top crust on top of each pie and pinch edges to seal. Cut slits in top crust so steam can escape.
Bake in preheated oven until golden brown, about 50 minutes. Serve immediately or freeze until ready to use.


To re-heat baked tourtieres:

Place dabs of butter on vent holes in pastry. Cover edges of tourtiere with aluminum foil, and re-heat at 350 degrees F (175 degrees C) for 20 minutes, or until heated through.