Tourtiere (pronounced like tootsie-air) is another family holiday tradition that I hold near and dear. It isn’t Christmas without one of these made.
This was also another recipe that before I tried it, did not think I would like it at all, but turned out to pretty much blow my mind when I actually tasted it. Meat pie doesn’t sound totally appealing, I get it, but trust me, it really is fantastic.
The original recipe, which is a traditional French-Canadian dish passed down from my father’s side of the family, is normally made with traditional pie crusts and instead of the almond flour filling, uses about 5 slices of sliced bread to soak up the juices.
This version is low carb AND gluten-free, and makes this a dish totally worth having. We would normally serve this as an appetizer for holiday parties (we’ll actually make extra for our hosts since they love it so much!)
You can also make this half beef/half pork, or half veal/half pork, but double pork works just as well 🙂
The cinnamon, clove, and nutmeg in this dish bring an almost sweetness to the meat, making me get that warm feeling from my head to my toes. It’s almost like some versions of meat loaf I’ve had, but just in pie form. Gotta love that!
Preheat oven to 350 degrees F. In a large skillet or dutch oven, add olive oil over medium heat. Chop onions and celery finely, and add to skillet. As onions begin to appear translucent, add ground pork. As the pork beings to cook, add seasonings. When more juices from pork are created, add the almond flour to soak up the juices.
While the pork is cooking, make pie crust. Combine all ingredients into a large mixing bowl with a wooden spoon. Using half of the mixture, press onto the bottom of a pie pan and poke several holes using a fork. Bake bottom crust in oven for 5 minutes.
When pork is fully cooked, pour into the pie dish. Let cool for several minutes before adding the top crust.
Prepare top crust by lining counter with wax paper. Add remaining dough mixture to the counter, and add another layer of wax paper on top. Roll out with a rolling pin. Removing the top layer of wax paper, flip the dough onto the pie and then remove the other layer of wax paper that's now on top. Crimp the edges of the pie by hand. Poke several holes using a fork, and brush with an egg yolk. Bake for 30-40 minutes until golden brown, and let cool for 10 minutes before serving.