Entree: Saint Pierre and Miquelon – Tourtière (Savory spiced meat pie baked in a shortcrust pastry)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 55 min

Additional 30 min

Total 2 hrs 10 min

Ingredients

- 2 1/2 cups (320 g) all-purpose flour, plus extra for dusting
- 1 tsp (6 g) kosher salt for pastry
- 1 cup (8 oz / 227 g) unsalted butter, cold and cubed
- 6–8 tbsp (90–120 ml) ice water
- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 1 medium yellow onion, finely chopped, approx. 6 oz (170 g)
- 1 medium potato, peeled and finely grated (or cooked and finely diced), approx. 8 oz (225 g)
- 2 tbsp (30 g) unsalted butter (for sautéing)
- 2 garlic cloves, minced (about 8 g)
- 1/2 cup (120 ml) beef or chicken stock
- 1/2 cup (50 g) fresh breadcrumbs
- 1 tsp (2.6 g) ground cinnamon
- 1/2 tsp (1 g) ground cloves
- 1 tsp (2 g) dried thyme
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 bay leaf
- 1 large egg, beaten (for egg wash), approx. 50 g
- 1 tbsp (15 ml) cold water (to thin egg wash)

Instructions

1. Make the pastry: In a large bowl, whisk together flour and 1 tsp salt. Cut in cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits. Sprinkle 6 tbsp ice water over mixture and toss; add more water 1 tbsp at a time until dough holds when pressed. Divide into two discs, wrap, and chill at least 30 minutes.
2. Prepare the filling: Melt 2 tbsp butter in a large skillet over medium heat. Add chopped onion and sauté until translucent, 5–7 minutes. Add garlic and cook 1 minute.
3. Add ground pork and ground beef, breaking up with a spoon, and cook until no longer pink. Stir in grated potato, breadcrumbs, cinnamon, cloves, thyme, bay leaf, salt, and pepper. Pour in stock and simmer over low heat until most liquid has evaporated and mixture is cohesive, about 12–15 minutes. Remove bay leaf and taste, adjusting seasoning. Let cool slightly.
4. Preheat oven to 400°F (200°C). Roll out one pastry disc on a lightly floured surface to fit a 9-inch (23 cm) pie plate with a slight overhang; transfer to pie plate.
5. Fill the crust with the cooled meat mixture, pressing gently to level. Roll out second pastry disc and place over filling; trim excess, crimp edges to seal, and cut a few vents in the top. Beat egg with 1 tbsp water and brush evenly over top.
6. Bake on a baking sheet for 45–55 minutes until crust is deep golden and filling is bubbling. If top browns too quickly, tent loosely with foil.
7. Let the tourtière rest 10–15 minutes before slicing. Serve warm.