The traditional Quebec meat pie passed down through the Ouellette family
In short: Discover the heritage behind Québécois Tourtière, a staple of the Christmas Eve Réveillon feast. This video demonstrates a scaled-down version of Nana Murphy Ouellette's family recipe, originally designed for a large holiday gathering.
This recipe, originating from the Ouellette family of Nicolet, Quebec, is a cornerstone of the traditional Christmas Eve Réveillon feast. The version shown was adapted from Nana Murphy's original recipe for twelve 9-inch pies to accommodate a single 10-inch deep dish pie.
The filling relies on a specific blend of ground beef, pork, and veal, combined with minced onions and boiled diced potatoes. To prepare it, the meats are cooked without browning, and the excess fat is removed before baking the pie at 425ºF for ten minutes followed by a longer period at 350ºF.
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Sources
- Summary by Intellect · source: Québécois Tourtière - Mémère Ouellette's Recipe - Christmas Meat Pie Recipe
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