Canadian Christmas Meat Pies

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the Canadian Christmas Meat Pies recipe, a delightful holiday treat that brings together the rich flavors of traditional Canadian cuisine. These savory pies are filled with a succulent blend of seasoned meats, such as beef, pork, and turkey, along with aromatic spices and herbs. The flaky pastry crust adds a perfect touch of indulgence to this festive dish. Whether enjoyed as an appetizer or a main course, these meat pies are sure to become a cherished part of your Christmas celebrations.

Keywords: Canadian, Christmas, meat pies, holiday treat, savory.

Canadian christmas meat pies recipe details

Canadian christmas meat pies recipe, recipe Rating: 4.6
Number of votes:111

Make this Quebecois food tradition your own. Known as tourtieres by the French Canadian families who make them, these hearty, flavorful pies packed with three types of meat and tasty traditional spices.
Ready in: 1 hour 30 mins

Ingredients

Serves: 16

• 2 celery ribs, chopped
• 2 carrots, chopped
• 1 large onion, chopped
• 2 garlic cloves, peeled
• 2 pounds ground pork
• 1 pound ground veal
• 1 pound bulk pork sausage
• 1/2 (14 1/2 ounce) can chicken broth
• 1/4 cup minced fresh parsley
• 1/2 tablespoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground cloves
• 1/2 cup dried bread crumbs
• Prepared pie crusts for 2 (9-inch) double-crust pies

Preparation method

Prep: 45 mins | Cook: 45 mins

1. Pulse celery, carrots, onions, and garlic together in a food processor until minced. Pour into a large Dutch oven.
2. Add pork, veal, and sausage to the Dutch oven and set over medium heat. Cook, stirring, for about 10 minutes until meat is browned. Pour off excess fat.
3. Add chicken broth, parsley, salt, pepper, basil, rosemary, cayenne, mace, and cloves. Stir well. Turn heat down to low and place a lid on the pot; cook for about 20 minutes.
4. Preheat oven to 400 degrees. Place two of the pastry rounds in two (9-inch) pie pans.
5. Stir bread crumbs into the meat mixture, then divide between the pie pans. Top with remaining two rounds of pastry and pinch edges to seal.
6. Use a sharp knife to cut three slits in the top pie crusts, then cover the edges of the crust with foil. Slide the pies into the oven.
7. Bake for 25 minutes, then take the foil off and turn oven temperature down to 350 degrees F. Bake for another 20 minutes. Pies are finished when top crusts are browned.