Entree: Canada – Central Culinary Region – Tourtière (Traditional Quebecois spiced meat pie made with ground pork and beef)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 55 min

Additional 15 min

Total 1 hr 30 min

Ingredients

- 2 unbaked 9-inch (23 cm) pie crusts
- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 1 medium yellow onion, finely chopped, approx. 8 oz (225 g)
- 1 medium potato, peeled and finely diced, approx. 8 oz (225 g)
- 2 tbsp (30 ml) vegetable oil or unsalted butter for cooking
- 1/2 cup (120 ml) beef or chicken broth
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) ground cinnamon
- 1/2 tsp (2.5 ml) ground cloves
- 1 tsp (5 ml) ground allspice
- 1/2 tsp (2.5 ml) dried thyme
- 1 1/2 tsp (7.5 ml) kosher salt, adjust to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 tbsp (14 g) unsalted butter (optional, for richness)
- 1 large egg plus 1 tbsp (15 ml) water, beaten for egg wash

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet over medium heat, warm the vegetable oil or 1 tbsp (14 g) butter. Add the chopped onion and diced potato and cook, stirring occasionally, until the onion is soft and translucent and the potato begins to soften, about 8–10 minutes.
3. Add the ground pork and ground beef to the skillet. Brown the meat, breaking it up with a spoon, until no pink remains, about 8–10 minutes.
4. Stir in the cinnamon, cloves, allspice, thyme, salt, and pepper; cook 1–2 minutes to bloom the spices.
5. Add the Worcestershire sauce and broth, bring to a simmer, and reduce heat to low. Simmer uncovered until the mixture is thick and most liquid has evaporated, about 15–20 minutes. Taste and adjust seasoning. Remove from heat and let cool slightly.
6. Place one pie crust in a 9-inch (23 cm) pie plate and trim excess. Fill evenly with the meat mixture and dot with 1 tbsp (14 g) butter if using.
7. Top with the second pie crust, crimp edges to seal, and cut a few slits in the top to vent. Brush the crust with the beaten egg wash.
8. Bake in the preheated oven until the crust is golden brown and filling is bubbling, about 45–55 minutes. If the crust browns too quickly, cover edges with foil.
9. Let the pie rest 10–15 minutes before slicing. Serve warm.