Ingredients – pie crust

6 cups of Robin Hood all-purpose flour

2 tsp. of salt

2 cups of Tenderflake

1 cup of margarine

1 cup of ice water

1 tbsp. of oil

1.5 lbs of lean ground pork

1.5 lbs of lean ground veal

1.5 lbs of lean ground beef
1 minced garlic clove
1 large onion, finely chopped
1 tsp. of thyme
1/2 tsp. of cinnamon
2 tbsp. of salt (or less)

2 tbsp. of pepper

2 tbsp. of allspice

2 large potatoes

1. Mix the flour and the salt in a large bowl.
2. Cut the cold Tenderflake in cubes and separate the margarine into small balls.
3. Add the cubes and the balls to the flour and salt mixture and cut with a dough cutter until the texture is about the size of a pea.
4. Sprinkle the mixture with half of the ice water.
5. With a fork, mix the flour mixture and add the ice water, 1 tbsp. at a time, until the dough is wet enough that it holds its shape when pressed.
6. Divide the dough in 5 balls and wrap in plastic wrap.
7. Refrigerate for at least 30 minutes and up to 2 days.

PREPARATION – MEAT MIXTURE

1. In a large pot, on medium heat, combine the oil, onion and garlic. Cook until the mixture is soft.
2. Slowly and gradually add the meat and mix well.
3. Mix together the salt, pepper and allspice and add gradually to the meat mixture, stirring often until the meat is well cooked.
4. Let the mixture cool down.
5. Cook the large potatoes and mash them with a fork.
6. Add the potatoes to the meat mixture and mix well.

Roll and place a layer of dough on the bottom of a pie plate and fill with meat mixture. Place a layer of dough on top.

Cook in the oven at 400°F until nicely brown on top, about 30 minutes.

This recipe will give you approximately 5 “tourtières” (meat pies).

This famous “tourtière” was often served with pickled beets

Bon appétît!

Marie