Entree: Canada – Manitoba, Canadian Prairies – Tourtière (Meat Pie)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 1 hr 5 min

Additional 20 min

Total 2 hrs 25 min

Ingredients

- For the pastry:
- 2 1/2 cups (313 g) all-purpose flour
- 1 tsp (6 g) salt
- 1 tbsp (12 g) sugar
- 12 tbsp (170 g) cold unsalted butter, cubed
- 4 tbsp (56 g) cold lard or vegetable shortening, cubed (optional, for flakiness)
- 6-8 tbsp (90-120 ml) ice water

- For the filling:
- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, finely chopped (about 8 oz / 225 g)
- 2 cloves garlic, minced
- 1 medium Yukon Gold potato, peeled and diced small (about 8 oz / 225 g)
- 1/2 cup (120 ml) beef or chicken stock
- 1/4 cup (60 ml) tomato paste
- 1 tsp (2 g) ground cinnamon
- 1/4 tsp (0.5 g) ground cloves
- 1/2 tsp (1 g) ground allspice
- 1/4 tsp (0.5 g) ground nutmeg
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 bay leaf
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (14 g) butter (optional, for finishing)

- For assembly and finishing:
- 1 large egg, beaten with 1 tbsp (15 ml) water for egg wash
- 1 tbsp (15 ml) milk or cream (for wash, optional)
- 1 tbsp (15 ml) melted butter (optional, brushed on crust after baking)

- Cranberry-maple relish (quick accompaniment):
- 2 cups (200 g) fresh or frozen cranberries
- 1/4 cup (60 ml) pure maple syrup
- 1/4 cup (60 ml) water
- 1 tsp (2 g) orange zest
- Pinch of ground cinnamon
- Salt to taste (pinch)

Instructions

Short Description:
A hearty Manitoba tourtière: a deep-dish meat pie with a savory mix of ground pork and beef, spiced with cinnamon and cloves, enclosed in a flaky double crust and served with a bright cranberry-maple relish.

Regional Notes:
Manitoba's tourtière often blends pork and beef and leans on warm spices like cinnamon and cloves, reflecting French-Canadian influence on the Prairies. This version uses diced potato in the filling for texture and to stretch the filling for a family-style main course, and pairs the pie with a simple cranberry-maple relish common in Prairie homes.

1. Make the pastry: In a large bowl whisk flour, salt, and sugar. Add cold cubed butter and lard/shortening. Using a pastry cutter or fingertips, cut fats into flour until mixture resembles coarse crumbs with pea-sized pieces. Sprinkle 6 tbsp (90 ml) ice water over mixture, toss, and press to form a cohesive dough; add up to 2 tbsp (30 ml) more water only if needed. Divide into two disks, wrap in plastic, and chill at least 30 minutes.
2. Prepare the filling: In a large heavy skillet or Dutch oven, heat vegetable oil over medium heat. Add chopped onion and a pinch of salt; cook until soft and translucent, about 6 minutes. Add garlic and diced potato; cook 2–3 minutes more.
3. Brown the meats: Push vegetables to the side, add ground pork and ground beef to the pan. Break up meat with a spoon and cook until no pink remains and juices start to render, about 8–10 minutes. Season with cinnamon, cloves, allspice, nutmeg, 1 tsp salt, and black pepper; stir to combine and cook 1 minute to bloom the spices.
4. Simmer: Stir in tomato paste, then add stock and bay leaf. Bring to a gentle simmer, reduce heat to low, and cook uncovered until mixture is thick and potatoes are tender, about 12–15 minutes. If mixture seems too wet, increase heat and reduce until cohesive but not dry. Remove bay leaf and stir in chopped parsley and butter (if using). Taste and adjust salt and pepper. Let filling cool to near room temperature (about 20–30 minutes).
5. Preheat oven to 400°F (200°C). Lightly flour work surface and roll one pastry disk to fit a 9-inch (23 cm) deep-dish pie plate with a slight overhang for top crust.
6. Assemble pie: Line the pie plate with the bottom crust, pressing to fit and trimming excess to leave a 1-inch overhang. Spoon cooled filling into crust, leaving about 1/2 inch space at top. Roll the second disk and place over filling; trim to 1/2 inch beyond plate edge, fold and crimp edges to seal. Cut 3–4 vents in top crust to release steam. Brush top with beaten egg (mixed with 1 tbsp milk/cream if desired).
7. Bake: Place pie on a rimmed baking sheet to catch any drips. 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, or until crust is deep golden and filling bubbles through vents. If crust is browning too quickly, tent with foil.
8. Rest and finish: Remove pie from oven and brush top with 1 tbsp melted butter, if desired. Let rest 15–20 minutes before slicing to allow filling to set.
9. Make cranberry-maple relish while pie bakes: In a small saucepan combine cranberries, maple syrup, water, orange zest, and a pinch of cinnamon. Bring to a simmer over medium heat and cook 8–10 minutes until cranberries burst and mixture thickens. Season with a pinch of salt. Cool slightly; relish can be served warm or chilled.
10. Serve: Cut pie into 6 generous slices. Serve each slice with a spoonful of cranberry-maple relish at the side. Leftovers refrigerate up to 3 days and reheat covered in a 350°F (175°C) oven until warmed through.