Traditional French Canadian Tourtiere

Recipe View Preheat oven to 400 degrees F (200 degrees C). (5 minutes)

Recipe View In a large pot, combine the ground pork, ground beef, finely chopped onion, and water. Season generously with salt, pepper, allspice, ground cloves, ground cinnamon, and liquid chicken seasoning. Bring the mixture to a boil over high heat, then reduce heat to low and gently simmer for 30 minutes, allowing the flavors to meld and deepen. (40 minutes)

Recipe View Carefully drain the liquid from the pot into a heat-safe bowl. Transfer the remaining meat mixture to a separate bowl and chill in the refrigerator until ready to use. Place the bowl with the drained liquid in the refrigerator as well, and chill for at least 1 hour, or until the fat has congealed on the surface. (60 minutes)

Recipe View Once the fat has solidified on the surface of the chilled liquid, scrape it off and discard. This step helps to prevent the pies from becoming overly greasy. Spoon the chilled meat mixture evenly into the prepared pie crusts. For added moisture and flavor, add 1 tablespoon of the reserved liquid to each pie. (15 minutes)

Recipe View Carefully place the top crust on each pie, gently pinching the edges to seal them securely. Cut several slits in the top crust of each pie to allow steam to escape during baking, preventing the crust from becoming soggy. (10 minutes)

Recipe View Bake in the preheated oven until the crust is golden brown and the filling is heated through, approximately 50 minutes. Serve immediately for a comforting and satisfying meal, or freeze for later enjoyment. (50 minutes)