Millet is an old Quebec trick for tourtière: it soaks up the meat juices and broth, so the filling stays moist and holds together when you slice it, and one pie stretches further.
Ingredients (one 23 cm / 9 in double-crust pie)
- Pastry for a double-crust pie made with lard
- 500 g (1 lb) ground pork
- 250 g (1/2 lb) ground veal or beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 125 ml (1/2 cup) millet, rinsed
- 375 ml (1 1/2 cups) beef or chicken broth
- 2 ml (1/2 tsp) ground cinnamon
- 1 ml (1/4 tsp) ground cloves
- 5 ml (1 tsp) dried savory
- Salt and pepper
- 1 egg, beaten, for the glaze
Method
- In a large pan, brown the pork, veal and onion. Add the garlic for the last minute.
- Add the millet, broth and spices. Cover and simmer 25 minutes, stirring now and then, until the millet is tender and the liquid is absorbed. Season and let cool completely.
- Heat the oven to 200 °C (400 °F). Line a pie plate with half the pastry, add the cooled filling and cover with the second crust. Seal, cut steam vents and brush with egg.
- Bake 15 minutes, then lower to 180 °C (350 °F) and bake 35 to 40 minutes more, until deep golden.
- Rest 15 minutes before slicing.
Notes
- Cool the filling fully before filling the pie, or the bottom crust goes soft.
- Freeze the baked pie up to 3 months; reheat at 180 °C (350 °F) about 45 minutes from frozen, covered with foil.
Make the crust with lard pie pastry. More tourtières: traditional tourtière and Lac-Saint-Jean tourtière.
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