Entree: Canada – Saskatchewan (Canadian Prairies) – Saskatchewan Tourtière

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 5 min

Additional 15 min

Total 1 hr 50 min

Ingredients

- For the pastry
- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (6 g) salt
- 1 tbsp (12 g) granulated sugar (optional)
- 1/2 cup (113 g) cold unsalted butter, cubed
- 1/2 cup (113 g) cold vegetable shortening, cubed
- 1/3 to 1/2 cup (80–120 ml) ice water
- 1 egg + 1 tbsp (15 ml) water for egg wash

- For the filling
- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef (80/20)
- 2 tbsp (30 ml) unsalted butter or vegetable oil
- 1 large yellow onion, finely chopped (about 8 oz / 225 g)
- 2 cloves garlic, minced (about 6 g)
- 2 medium Yukon Gold potatoes, peeled and diced small (about 10 oz / 300 g)
- 3/4 cup (180 ml) beef or chicken broth
- 1 tbsp (15 g) tomato paste
- 2 tsp (10 ml) Worcestershire sauce
- 1 bay leaf
- 1 tsp (2 g) dried thyme
- 1 tsp (2 g) ground cinnamon
- 1/4 tsp (0.5 g) ground cloves
- 1/2 tsp (1.5 g) ground black pepper
- 3/4 tsp (4 g) kosher salt (adjust to taste)
- 1 tbsp (15 g) all-purpose flour (optional, for thickening)
- 1 tbsp (15 ml) vegetable oil (if needed)
- 1 tbsp (14 g) unsalted butter (optional, for finishing)

Instructions

Short Description:
A hearty double-crust meat pie from the Saskatchewan prairies, filled with a savory mixture of local pork and beef, diced potatoes, and warm spices like cinnamon and cloves. Served as a complete main course with a flaky crust and deeply seasoned filling.

Regional Notes:
This Saskatchewan version foregrounds a balanced mix of pork and beef—common on Prairie farms—and uses warming spices (ground cinnamon and cloves) more prominently than many other regional tourtières. Potatoes are added for body and to make the pie a satisfying main-course dish suitable for the harsh Prairie climate.

1. Prepare the pastry: in a large bowl, whisk together flour, salt, and sugar (if using). Cut in cold butter and shortening with a pastry cutter or two knives until the mixture resembles coarse crumbs with pea-sized pieces.
2. Sprinkle ice water, a few tablespoons at a time, over the flour mixture and gently mix until the dough just comes together. Divide into two disks, flatten slightly, wrap in plastic, and chill at least 30 minutes.
3. While dough chills, make the filling: heat 2 tbsp butter or oil in a large skillet over medium heat. Add chopped onion and cook until translucent, 5–7 minutes. Add garlic and cook 30 seconds until fragrant.
4. Add ground pork and ground beef to the skillet. Break up with a spoon and brown thoroughly, about 8–10 minutes. Drain excess fat if more than a tablespoon remains.
5. Stir in diced potatoes, tomato paste, Worcestershire sauce, bay leaf, thyme, cinnamon, cloves, black pepper, and salt. Pour in broth, bring to a simmer, and cook until potatoes are tender and liquids are reduced, about 12–15 minutes. If mixture seems too loose, stir in 1 tbsp flour to thicken and cook 2–3 minutes more.
6. Taste and adjust seasoning. Remove bay leaf and, if desired, stir in 1 tbsp butter for extra sheen. Let filling cool to warm (not hot) while you assemble the pie.
7. Preheat oven to 400°F (200°C). On a lightly floured surface, roll one dough disk to fit a 9-inch (23 cm) deep-dish pie plate with slight overhang for the top crust. Transfer bottom crust to pie plate.
8. Spoon cooled filling into the prepared bottom crust, pressing gently to level. Roll out second dough disk and place over filling. Trim excess, pinch and crimp edges to seal, and cut a few vents in the top crust to release steam. Brush top with beaten egg wash.
9. Bake at 400°F (200°C) for 20 minutes, then reduce oven temperature to 375°F (190°C) and bake an additional 30–35 minutes, until crust is golden brown and filling is bubbling at vents.
10. Remove from oven and let rest 15 minutes before slicing to allow filling to set. Serve hot; common accompaniments include a simple green salad or pickled beets if desired.