Tourtiere De Quebec Quebec Pork Pie Recipe

Name: Tourtiere De Quebec Quebec Pork Pie
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: Serves 1 or more
Ingredients: Ground Pork; Dried Rosemary; 1 cup cold water; 1/4 tsp nutmeg; 1 large onion, chopped; 2 celery stalks, chopped; Ground Black Pepper; Old Fashioned Oats; 1 bay leaf; Dried Savory

Experience the rich flavors of Quebec with this traditional Tourtière! Our recipe boasts a unique twist – rolled oats instead of potatoes, adding a delightful Scottish influence to this classic pork pie. Adapted from "A Taste of Quebec" by Julian Armstrong, this recipe delivers a savory, comforting dish perfect for a chilly evening. Get ready to impress your family and friends with this authentic and flavorful Tourtière de Québec.

Prep Time 30 mins

Cook Time 240 mins

Calories 301.5 kcal

Protein 50g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tourtiere De Quebec Quebec Pork Pie

Ground Pork
Dried Rosemary
1 cup cold water
1/4 tsp nutmeg
1 large onion, chopped
2 celery stalks, chopped
Ground Black Pepper
Old Fashioned Oats
1 bay leaf
Dried Savory

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How to Make Tourtiere De Quebec Quebec Pork Pie

In a large, heavy frying pan, combine 1.5 lbs ground pork with 1 cup cold water and bring to a boil.
Add 1 large onion (chopped), 2 celery stalks (chopped), 1 green bell pepper (chopped), 1 bay leaf, 1 tsp savory, 1 tsp rosemary, 1/4 tsp nutmeg, and 1/4 tsp cinnamon.
Cover and cook over medium-low heat for 90 minutes, adding more water (about 1/2 cup at a time) if the mixture becomes too dry.
After 45 minutes of cooking, season generously with salt and pepper to taste.
Stir in 1 cup rolled oats and cook, stirring frequently, for 1-2 minutes until oats are slightly softened.
Remove the bay leaf.
While the meat mixture simmers, line a 9-inch pie plate with your favorite pie pastry.
Once the meat mixture has cooled slightly (lukewarm), spoon it into the prepared pie shell.
Cover with the remaining pastry, trim and crimp the edges to seal. Cut several steam vents in the top crust.
Decorate the top crust with pastry cutouts (optional).
Bake in a preheated 425°F (220°C) oven for 15 minutes. Then, reduce the heat to 375°F (190°C) and bake for another 25-30 minutes, or until the crust is golden brown and the filling is bubbly.