Canadian Tourtière
A flaky French-Canadian meat pie filled with warmly spiced pork, beef, onion, and herbs.
Equipment
- 9-inch pie dish
- Large skillet
- Rolling Pin
- Mixing bowl
- Pastry brush
Ingredients
Pastry
- 3 cups all-purpose flour plus more for rolling
- 1 tsp salt
- 1 cup cold unsalted butter cubed
- 1/2 cup ice water add gradually
- 1 large egg beaten for brushing
Filling
- 1 lb ground pork
- 1/2 lb ground beef
- 1 medium yellow onion finely diced
- 2 cloves garlic minced
- 1 tsp dried thyme
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/2 cup beef stock
- 1/4 cup fine breadcrumbs
- 1 tbsp butter
- salt and black pepper to taste
Instructions
Make the Pastry:
- Whisk the flour and salt in a bowl. Cut in the cold butter until coarse crumbs form.
- Stir in ice water just until the dough holds together. Divide into two discs, wrap, and chill for 30 minutes.
Cook the Filling:
- Melt the butter in a skillet over medium heat. Cook the onion and garlic until soft.
- Add the pork and beef and cook until no longer pink. Stir in the thyme, cinnamon, allspice, stock, breadcrumbs, salt, and pepper.
- Simmer for 8 minutes, then cool the filling to room temperature.
Assemble and Bake:
- Heat the oven to 200°C. Roll one pastry disc into a 9-inch round and fit it into the pie dish.
- Fill with the cooled meat mixture. Cover with the second pastry round, crimp the edge, cut vents, and brush with beaten egg.
- Bake for 15 minutes, reduce the heat to 180°C, and bake for 35 to 40 minutes until deeply golden. Rest for 15 minutes before slicing.
Notes
- Chill the assembled pie for 15 minutes if the pastry feels soft.
- For a make-ahead pie, assemble it one day ahead and refrigerate before baking.
Nutrition
Calories: 520kcalCarbohydrates: 39gProtein: 22gFat: 30gSaturated Fat: 15gCholesterol: 105mgSodium: 680mgFiber: 2gSugar: 2g