Tourtière: A French-Canadian Meat Pie Recipe
Tourtière, also known as pork pie or meat pie, is a combination of ground meat, onions, spices, and herbs baked in a traditional piecrust.
Ingredients
Pie Pastry
- 2 cups unbleached all purpose flour
- 1/2 teaspoon kosher salt
- 2/3 cup butter or lard chilled
- 6 to 7 tablespoons ice cold water
Meat Filling
- 2 large Russet or Yukon Gold potatoes about 1 pound
- 1 tablespoon extra virgin olive oil
- 1 small onion finely chopped
- 1 clove garlic finely minced
- 1 pound ground pork
- 1 pound 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 egg wash
Instructions
Prepare the Pastry:
- Combine flour and salt in a large bowl.
- Cut in the chilled butter or lard until the mixture has a rough, crumbly texture.
- Add the ice water one tablespoon at a time, mixing just until the dough comes together.
- Shape the dough into a ball, flatten into a disc, wrap, and chill in the refrigerator while you prepare the filling.
Make the Filling:
- Peel and cut the potatoes into 2-inch chunks. Add them to a medium saucepan and cover with water by about 2 inches.
- Bring to a boil over high heat, then reduce the heat to medium-high and cook until the potatoes are tender, about 12 minutes.
- Reserve 1/2 cup of the starchy potato water and drain the rest. Mash the potatoes and set aside.
- Heat a large skillet over medium heat. Add the olive oil, onions, and garlic, and sauté until softened, about 3 minutes.
- Add the ground beef and pork. Cook until the meat is cooked through, breaking it into small pieces as it cooks. Drain off any excess fat.
- Add the poultry seasoning, cinnamon, cloves, nutmeg, salt, pepper, and reserved potato water. Mix well and simmer for about 10 minutes, until most of the liquid has been absorbed and the filling is still moist.
- Remove the skillet from the heat, stir in the mashed potatoes, and let the filling cool slightly.
Assemble the Pie:
- Preheat the oven to 400°F (205°C).
- On a lightly floured surface, divide the dough in half. Roll one half into a circle about 12 inches in diameter to fit a 9-inch pie plate.
- Place the bottom pastry into the pie plate and add the meat filling. Brush the outer edge of the pastry with beaten egg.
- Roll out the remaining pastry and place it over the filling. Fold the top crust under the bottom crust and pinch or flute the edges to seal. Brush the top with egg wash and cut a few vent holes to allow steam to escape.
Bake the Meat Pie:
- Bake in the preheated oven for 30 to 35 minutes, or until the pastry is golden brown and the filling is hot.
- Remove the tourtière from the oven and let it rest for at least 10 minutes before slicing and serving.
- Yield: Makes 1 pie, about 8 servings.
Notes
Recipe Timing: Prep time includes making the pastry, preparing and cooking the meat filling, and assembling the pie. Cook time refers to baking the assembled tourtière in the oven.
Nutrition
Serving: 1sliceCalories: 520kcal
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