The cuisine of Bretagne is a vital part of the Celtic identity, and this recipe for le bon vrai tourtiere is a sure way to sample and savour that heritage.


1 lb 454g) lean ground beef
1 lb (454g) lean ground pork
1 medium onion, peeled & diced
2 cloves garlic, finely diced
1 tsp (5mL) each ground cloves, cinnamon, allspice, nutmeg
1 tsp (5mL) each salt and freshly ground pepper
1 orange (both zest and juice)
2 – 3 slices white bread with crusts trimmed and cut into 1/2 inch (1 cm) cubes
3/4 cup (175mL) beef stock
Pastry for double pie crust
1 egg, slightly beaten


In a heavy saucepan with cover, combine beef, pork, onions, seasonings, orange juice and orange zest. Over medium heat, cook until meat is browned, stirring often and breaking meat into small pieces. Add bread cubes and mix until well blended. Remove from heat and allow to rest for 5 minutes. Next add beef stock – if mixture appears to be runny add additional breadcrumbs. Spoon meat mixture into two 6-in (15 cm) pastry-lined pie plates. Brush half of the beaten egg over the edges of the bottom crusts. Place second crust on top and crimp with a fork. Bake at 400° F (200 ° C) for 30 – 35 minutes or until crust is golden brown, checking frequently.

Bon Appetit!