Spiced meat pie dating back to the Middle Ages is a holiday tradition in Québec. The dish is often made in a pie plate with top and bottom crusts. Our version calls to bake individual pies in ramekins with just a top crust—a simple way to shave both fat and calories from each serving. If you don't have ramekins, simply spoon the pork mixture into a (9-inch) pie plate and top with the entire store-bought pastry.
1 pound ground pork
1 teaspoon salt, divided
1/2 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1/8 teaspoon ground cloves
1 tablespoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/3 cup finely chopped celery
1 (1-pound) russet potato, peeled and cut into 1/4-inch cubes
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 1/2 cups fat-free, less-sodium chicken broth
3 tablespoons finely chopped chives
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
How to Make It
Preheat oven to 400°.
Heat a large skillet over medium-high heat, and coat pan with cooking spray. Add pork to pan. Sprinkle pork with 1/2 teaspoon salt, cinnamon, 1/8 teaspoon red pepper, and cloves; sauté for 5 minutes or until browned, stirring to crumble. Using a slotted spoon, remove pork from pan. Add olive oil to pan, and swirl to coat. Add 1 cup onion, carrot, celery, and potato; sauté for 5 minutes, stirring frequently. Add garlic, and sauté for 1 minute, stirring constantly. Return pork to pan. Stir in flour, and cook for 1 minute, stirring constantly. Add broth, scraping pan to loosen browned bits; bring to a boil. Cook 2 minutes or until slightly thick. Remove from heat; stir in chives.
Place 1 cup pork mixture into each of 6 (8-ounce) ramekins. Roll pie dough to an 11-inch circle. Cut 4 (5-inch) dough circles. Combine and re-roll dough scraps. Cut 2 (5-inch) circles. Place 1 dough circle on each ramekin, tucking edges inside. Cut an X in the top of each circle; coat lightly with cooking spray. Place ramekins on a baking sheet. Bake at 400° for 40 minutes or until golden and bubbly.
Wine note: With traditional Canadian Tourtière, reach for the strong and spicy Québécois beer Maudite ($99/750 ml). Made in a Belgian style, Maudite has a peppery, spicy signature that echoes this dish's layers of cinnamon and clove. The beer is strong and full-flavored, with bold fruit, caramel, bready, and figgy flavors that work with the complex flavors of these meat pies, while remaining refreshingly drinkable. —Jeffery Lindenmuth
Prepped the pork and veg today and after tasting, added 1/2tsp salt, 1/2tsp allspice & 1/4tsp nutmeg. Otherwise made to recipe using bacon grease instead of olive oil, pretty tasty when finished. On xmas eve will barely reheat in microwave then add chives and fill a 9" pie shell (using prebaked bottom & a top crust). We'll have pickles, onions, green salad.
I made this in one pie pan and served it with CL Cranberry Ketchup (also fantastic) and steamed English peas, which were both colorful, festive additions. I zipped the potatoes and carrots in the microwave to give them a head start before adding them to the pan, and roughly mashed the potatoes once everything was added together. I'd agree with the other reviewer: watch the pie carefully, as it mine browned up nicely in 20 minutes. Classy pub grub!
Very tasty, would pay $10 a plate at a restaurant for this.
Did not have ramekins, so instead used a baking dish
Home made pie crust, used top bottom and sides
More garlic, and used a mix of onion varieties.
I love trying new recipes and rarely make the same thing twice, but this recipe is outstanding. I have made this twice in the last month - definately a family favorite. It takes a bit of time to put together, but definately worth the effort!
This was a delicious recipe. My husband and son both loved it, as did I. It had a very unique flavor, and I can't say that I'd love to have it again next week, but maybe after a few months, I'd be interested in making it again.
The spices made this little pork potpie a standout! My husband saw the cloves as I was putting it together and complained that he didn't like that spice in anything. But when he tasted this dish, he quickly changed his mind and wants me to make it again next week.
This is a delicious and easy dish. The meat mixture can be completed the day before and simple put together and baked later. While intended as "pub food" it is worthy of special dinner guests. It is a wonderful dish that my whole family enjoys on cold snowy days.
Very good, but some things need adjusting. I don't think it was proofread very well:
Recipe is missing 1/2 t salt - I added it with the broth.
"Brown pork after sprinkling with spices, then remove from pan with slotted spoon." Recipe implies that we leave the grease in the pan and then add the olive oil? Yuck. I drained the pork, wiped out the pan, and then sauteed the veggies in just the olive oil for less fat. I'm sure much of the spices were thrown out with the fat, so I'd adjust when I add them the next time.
I'd probably add a tablespoon more flour. End result was a tad runny. I also added more salt, some black pepper, and more red pepper with the broth, and was glad I did.
I sauteed the potatoes after the aromatics to be sure they had more cooking/contact time. Sauteeing for just 5 minutes doesn't cook them enough when you consider the quick cooking time in the oven.
Top browns very quickly in a 400 degree oven. 15-20 minutes was sufficient, not 40 minutes. I was happy that I checked when I did, and was doubley glad I made sure the potatoes were almost cooked before mixing with the other ingredients.
Bottom line though, was that everyone loved it! Will definitely make it again with these tweaks!