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Tourtière: A Flavorful French-Canadian Meat Pie Delight

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: French
Calories: 580
Ingredients Method

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

Method
 

Prepare the pastry:
  1. In a large bowl, combine flour and salt.
  2. Incorporate butter or lard until the mixture resembles coarse crumbs.
  3. Gradually add ice-cold water, mixing until the dough just comes together.
  4. Form the dough into a ball, flatten, wrap, and refrigerate. While it chills, prepare the filling.
Make the Filling:
  1. 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.
  2. In a skillet over medium heat, sauté olive oil, onions, and garlic until softened.
  3. Add ground pork and beef, cooking until no longer pink. Drain excess fat.
  4. Mix in poultry seasoning, cinnamon, cloves, nutmeg, salt, pepper, and reserved potato water. Simmer for around 10 minutes until the liquid is absorbed.
  5. Remove from heat, stir in mashed potatoes, and let the filling cool slightly.
Assemble the Pie:
  1. Preheat the oven to 400°F (205°C).
  2. On a floured surface, divide and flatten half of the dough. Roll into a 12-inch diameter to fit a 9-inch pie pan.
  3. Place the pastry into the pie plate and add the meat filling. Brush the outer edge with beaten egg.
  4. 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:
  1. Bake in the preheated oven for 30 to 35 minutes, until the crust is golden brown.
  2. Allow the tourtière to cool for at least 10 minutes before serving.