Tourtière - A New Years Tradition

One of our New Years Traditions involves family and eating tourtière (meat pie) for supper. What I love about this recipe is, there is no particular recipe to follow. Each family or sometimes local area would have their own traditions to follow. Wild meat, pork or beef, fish would be used depending on where you lived. My tourtière has evolved over the years, but still keeps the basics of the freshest organic ingredients, grass feed beef and pork and made with love. The only question would be do you eat it with or without brussel sprouts?

Start with a large chopped onion and sauté in a little coconut oil.

Brown 1 pound of ground beef and 1 pound of ground pork.

Add 2 or 3 grated carrots and a medium grated potato.

Add seasoning of salt, pepper, herbamare, allspice and one drop of rosemary essential oil.

Cook until bubbling hot.

While the meat is cooking, roll out your pastry dough and place the bottom layer in a pie plate.

Roll out your top piece, as you will need to work quickly when you put in the meat in your pastry shell. Your pastry is going to start to melt.

Preheat oven to 425 degrees.

Fill your pie shell with the desired amount of meat mixture. Put the top cover on and seal the edges. Brush with a little milk to help with even browning of your crust. Sprinkle with a bit of salt.

Bake at 425 degrees for 15 minutes and then turn down to 325 degrees for about 30 minutes.

Enjoy with brussel sprouts.

This recipe makes 2 - 9 inch pies. I will also make the meat filling ahead of time and cool it. Make my pies and freeze them uncooked. Then take them right from the freezer and follow the same steps for baking. Add about 15 minutes for the cooking time at 350 degrees.