Entree: Canada – Montreal – Tourtière (Savory Quebecois meat pie of spiced ground meats baked in a flaky pastry)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 10 min

Additional 15 min

Total 1 hr 55 min

Ingredients

- 2 lb (900 g) mixed ground meats (1 lb/454 g ground pork + 1 lb/454 g ground beef)
- 1 medium potato, peeled and diced, about 8 oz (225 g)
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) ground cinnamon
- 1/2 tsp (1 g) ground cloves
- 1/2 tsp (1 g) ground allspice
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 cup (240 ml) beef or chicken stock
- 1 tbsp (15 ml) Worcestershire sauce (optional, traditional in some Montreal versions)
- 2 prepared 9-inch (23 cm) pie crusts (or equivalent homemade pastry)
- 1 large egg beaten with 1 tbsp (15 ml) water for egg wash

Instructions

1. Preheat oven to 375°F (190°C). In a large skillet over medium heat, warm the butter and oil.
2. Add the chopped onion and sauté until translucent, about 5 minutes. Add the diced potato and cook 3–4 minutes to begin softening.
3. Increase heat to medium-high and add the ground pork and ground beef. Break meat up with a spoon and brown until no longer pink, about 8–10 minutes.
4. Stir in cinnamon, cloves, allspice, salt, and pepper. Add the stock and Worcestershire sauce if using. Reduce heat to low and simmer until mixture is thick and potatoes are tender, about 15–20 minutes. Adjust seasoning and cool slightly.
5. Roll one pie crust into a 9-inch (23 cm) pie pan. Spoon the cooled meat filling into the crust, packing gently but not compacting.
6. Top with the second crust, trim and crimp edges to seal, and cut a few vents in the top. Brush the top with the egg wash.
7. Bake in the preheated oven until crust is deep golden and filling bubbles at vents, 45–55 minutes. If crust browns too quickly, cover edges with foil.
8. Let rest 10–15 minutes before slicing. Serve warm.