Indulge in the delectable world of French-Canadian cuisine with our tantalizing recipe for Tourtière, a traditional meat pie that’s as rich in history as it is in flavor. Bursting with a harmonious blend of ground pork and beef, fragrant spices, and buttery pastry, this culinary masterpiece will transport you to the heart of Quebec’s countryside. Experience the warmth and comfort of a dish that has stood the test of time, perfect for gathering your loved ones around the table. Join us on a journey of taste, tradition, and the joy of savoring a slice of history.
In our cozy household, Tourtière has become an emblem of togetherness and tradition. Every holiday season, as the first snowflakes gently fall, the scent of this pie baking in the oven envelops our home in an irresistible aroma. My husband, a man of hearty appetites, was initially skeptical of trying this pie. However, one bite was all it took for him to become a devoted fan. Our little family, now including a curious toddler, gathers eagerly around the table, sharing stories, laughter, and the savory delight of Tourtière. This recipe has woven its way into our hearts, etching memories as enduring as its delicious taste.
Why This Pie is a Must-Try:
Indulge in the richness of a tender meat filling that marries the flavors of ground pork and beef to perfection. Embark on a sensory journey with a medley of spices, including aromatic cloves, nutmeg, and cinnamon, enhancing every bite. The buttery, flaky pie crust cradles the sumptuous filling, providing a satisfying contrast of textures that’s simply irresistible. Whether it’s a festive occasion or a cozy family dinner, this Tourtière stands as a testament to the culinary heritage of French-Canadian cuisine.
Ingredients:
Pie Pastry
- 400 grams (14.1 oz) unbleached all-purpose flour
- 1/2 teaspoon kosher salt
- 300 grams (10.6 oz) butter or lard, chilled
- 6-7 tablespoons ice-cold water
Meat Filling
- 2 large Russet or Yukon Gold potatoes, approximately 450 grams (1 lb)
- 1 tablespoon extra virgin olive oil
- 1 small onion, finely chopped
- 1 clove garlic, finely minced
- 450 grams (1 lb) ground pork
- 450 grams (1 lb) ground beef
- 1/2 teaspoon Bells poultry seasoning or your favorite poultry seasoning
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
- 1 large egg, beaten, for glazing
Directions:
Prepare the pastry:
- In a large bowl, combine flour and salt.
- Incorporate butter or lard until the mixture resembles coarse crumbs.
- Gradually add ice-cold water, mixing until the dough just comes together.
- Form the dough into a ball, flatten, wrap, and refrigerate. While it chills, prepare the filling.
Make the Filling:
- Peel and cut potatoes into 2-inch chunks. Boil in a saucepan until tender, about 12 minutes. Reserve 1/2 cup of potato water, then drain and mash the potatoes.
- In a skillet over medium heat, sauté olive oil, onions, and garlic until softened.
- Add ground pork and beef, cooking until no longer pink. Drain excess fat.
- Mix in poultry seasoning, cinnamon, cloves, nutmeg, salt, pepper, and reserved potato water. Simmer for around 10 minutes until the liquid is absorbed.
- Remove from heat, stir in mashed potatoes, and let the filling cool slightly.
Assemble the Pie:
- Preheat the oven to 400°F (205°C).
- On a floured surface, divide and flatten half of the dough. Roll into a 12-inch diameter to fit a 9-inch pie pan.
- Place the pastry into the pie plate and add the meat filling. Brush the outer edge with beaten egg.
- Roll out the remaining dough for the top crust. Place it over the filling, folding the edges and creating vent holes. Brush with egg wash.
Bake the Meat Pie:
- Bake in the preheated oven for 30 to 35 minutes, until the crust is golden brown.
- Allow the tourtière to cool for at least 10 minutes before serving.
Tourtière: A Flavorful French-Canadian Meat Pie Delight
Ingredients
Pie Pastry
- 400 grams 14.1 oz unbleached all-purpose flour
- 1/2 teaspoon kosher salt
- 300 grams 10.6 oz butter or lard, chilled
- 6-7 tablespoons ice-cold water
Meat Filling
- 2 large Russet or Yukon Gold potatoes approximately 450 grams (1 lb)
- 1 tablespoon extra virgin olive oil
- 1 small onion finely chopped
- 1 clove garlic finely minced
- 450 grams 1 lb ground pork
- 450 grams 1 lb ground beef
- 1/2 teaspoon Bells poultry seasoning or your favorite poultry seasoning
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
- 1 large egg beaten, for glazing
Instructions
Prepare the pastry:
- In a large bowl, combine flour and salt.
- Incorporate butter or lard until the mixture resembles coarse crumbs.
- Gradually add ice-cold water, mixing until the dough just comes together.
- Form the dough into a ball, flatten, wrap, and refrigerate. While it chills, prepare the filling.
Make the Filling:
- Peel and cut potatoes into 2-inch chunks. Boil in a saucepan until tender, about 12 minutes. Reserve 1/2 cup of potato water, then drain and mash the potatoes.
- In a skillet over medium heat, sauté olive oil, onions, and garlic until softened.
- Add ground pork and beef, cooking until no longer pink. Drain excess fat.
- Mix in poultry seasoning, cinnamon, cloves, nutmeg, salt, pepper, and reserved potato water. Simmer for around 10 minutes until the liquid is absorbed.
- Remove from heat, stir in mashed potatoes, and let the filling cool slightly.
Assemble the Pie:
- Preheat the oven to 400°F (205°C).
- On a floured surface, divide and flatten half of the dough. Roll into a 12-inch diameter to fit a 9-inch pie pan.
- Place the pastry into the pie plate and add the meat filling. Brush the outer edge with beaten egg.
- Roll out the remaining dough for the top crust. Place it over the filling, folding the edges and creating vent holes. Brush with egg wash.
Bake the Meat Pie:
- Bake in the preheated oven for 30 to 35 minutes, until the crust is golden brown.
- Allow the tourtière to cool for at least 10 minutes before serving.
