Classic Tourtière
Traditional dish · Canadian (Quebecois)
A traditional Quebecois meat pie, typically made with pork and/or beef, seasoned with warm spices, and encased in a flaky pastry crust. This is the quintessential holiday dish.
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Ingredients
- all-purpose flour3 cups
- unsalted butter1 cup
- ice water1/2 cup
- ground pork1 lb
- ground beef1 lb
- onion1 large
- garlic cloves2
- potatoes1 medium
- beef broth1/2 cup
- cloves1/4 teaspoon
- cinnamon1/4 teaspoon
- nutmeg1/8 teaspoon
- salt1 teaspoon
- black pepper1/2 teaspoon
- egg1 (for egg wash)
Steps
- 1
Prepare the pastry: Combine flour and salt. Cut in cold butter until coarse crumbs form. Gradually add ice water until dough just comes together. Divide into two discs, wrap, and chill for at least 30 minutes.
- 2
Prepare the filling: Brown ground pork and beef in a large skillet. Drain excess fat. Add chopped onion and garlic, cook until softened.
- 3
Add diced potato, beef broth, cloves, cinnamon, nutmeg, salt, and pepper. Simmer until potatoes are tender and liquid has mostly evaporated.
- 4
Preheat oven to 400°F (200°C). Roll out one disc of dough and line a 9-inch pie plate. Fill with the meat mixture.
- 5
Roll out the second disc of dough for the top crust. Place over filling, crimp edges, and cut vents.
- 6
Brush top crust with beaten egg wash. Bake for 20 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 30-40 minutes, or until crust is golden brown.
- 7
Let cool for at least 15 minutes before slicing and serving.
