Entree: Canada – Quebec – Tourtière (Traditional Quebecois baked meat pie of seasoned ground pork and beef in a flaky pastry)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 55 min

Additional 10 min

Total 1 hr 40 min

Ingredients

- Pastry (for top and bottom crusts):
- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 cup (226 g) cold unsalted butter, cubed
- 1/4 cup (56 g) cold lard or vegetable shortening (optional for traditional richness)
- 1/4 cup (60 ml) ice water, plus more as needed
- Filling:
- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 8 oz (225 g) potato, peeled and finely diced
- 1 cup (240 ml) beef or chicken stock
- 1 tbsp (15 ml) tomato paste
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) ground cloves
- 1/4 tsp (0.5 g) ground allspice
- 1/2 tsp (1 g) dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Finish:
- 1 large egg beaten with 1 tbsp (15 ml) water for egg wash

Instructions

1. Make the pastry: In a large bowl whisk flour and salt. Cut cold butter and lard into flour with a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized pieces. Sprinkle ice water over mixture and gently toss until dough just comes together. Divide into two disks, wrap, and chill at least 30 minutes.
2. Prepare the filling: Heat 1 tbsp (15 ml) oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook 1 minute. Add ground pork and beef and brown, breaking up meat with a spoon, until no longer pink. Add diced potato, tomato paste, spices (cinnamon, cloves, allspice, thyme), and bay leaf; pour in stock and bring to a simmer.
3. Reduce heat to low and simmer gently, uncovered, until liquid has mostly evaporated and mixture is thick and well combined, about 25–35 minutes. Remove bay leaf, taste, and season with salt and pepper. Let filling cool slightly.
4. Preheat oven to 375°F (190°C). Roll out one pastry disk on a lightly floured surface to fit a 9-inch (23 cm) pie plate with an overhang. Line the pie plate with dough and trim excess.
5. Fill the crust with the meat mixture, mounding slightly. Roll out second pastry disk and place over filling; trim and crimp edges to seal. Cut vents in the top crust. Brush with beaten egg wash.
6. Bake 45–55 minutes, until crust is golden brown and filling is bubbling. Let cool 10 minutes before slicing. Serve hot.