The Traditional Meat Pie Recipe
Made with Moose Meat

How did we end up with the best moose meat pie recipe?

We belong to a dinner club in which the host picks a theme and we all bring a dish to correspond with that theme. The latest gathering was an International Christmas dinner and my wife decided to make Tourtiere.

Tourtière is a traditional Quebecois Christmas dish and even though Quebec is still in Canada, much to the dismay of the Parti Quebecois, this dish feels somewhat foreign as it is not in my wife's traditional Christmas line-up.

If I have my way, though, this meat pie recipe will be added each year from now on because I loved it! Although my opinion is probably skewed because I am pretty sure the fact that she decorated it with a moose made me biased.

Seriously though, if you take the time to make this meat pie I guarantee you will not be disappointed. It was delicious!

Tourtière

Here is the meat pie recipe:

Ingredients

• 1-1/2 cups (375 mL) cubed peeled potato
• 1 lb (.5 kg) lean ground moose
• 1 lb (.5 kg) lean ground pork
• 2 cups (500 mL) mushrooms, finely chopped
• 3/4 cup (175 mL) celery, finely chopped
• 3/4 cup (175 mL) chicken stock
• 2 onions, finely chopped
• 6 cloves garlic, minced
• 3/4 tsp (4 mL) salt
• 1/2 tsp (2 mL) pepper
• 1/2 tsp dry mustard
• 1/2 tsp (2 mL) each pepper, sage and thyme
• 1/4 tsp (1 mL) each ground cloves and cinnamon
• Pastry for double pie crust and cut outs
• 1 egg yolk

Directions

In saucepan of boiling salted water, cover and cook potato until tender, about 12 minutes. Drain and mash; set aside.

In a large bowl, mix together ground pork, ground moose, mushrooms, celery, stock, onions, garlic, salt, pepper, sage, thyme, cloves, cinnamon and potatoes. Set aside.

On lightly floured surface, roll out 1 of the pastry discs to scant 1/4-inch (5 mm) thickness. Fit into 9-inch (23 cm) pie plate. Spoon in filling. Roll out remaining pastry. Brush pie rim with water; cover with top pastry and press edge to seal. Trim and flute.

Roll out scraps; cut out desired shapes. (Make-ahead: Wrap tourtière and shapes separately; refrigerate for up to 24 hours. Or over wrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator. Add 20 to 30 minutes to baking time, covering with foil after 45 minutes; remove foil for last 10 minutes.)

Mix egg yolk with 2 tsp (10 mL) water; brush three-quarters over top. Arrange cut-outs on top; brush with remaining egg wash. Cut steam vents in top.

Bake in bottom third of 400°F (200°C) oven until hot and golden brown, about 75 minutes.

NOTES:

If you find that the crust of the meat pie recipe is browning too quickly, then cover loosely with tin foil for the remainder of cooking time.

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