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Classic Tourtière

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A traditional French-Canadian meat pie filled with a savory blend of ground pork and beef, spices, and encased in a flaky crust.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and diced
  • 6 to 8 tablespoons ice-cold water
  • 1 pound ground pork
  • 1 pound ground beef
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 egg, beaten (for glaze)

Instructions

  1. Prepare the Pie Crust: In a large mixing bowl, combine the flour and salt. Incorporate the cold, diced butter using your fingertips or a pastry cutter until the mixture resembles small pebbles.
  2. Form the Dough: Gradually add the ice-cold water, a tablespoon at a time, until the dough forms into a cohesive ball. Don’t overwork it—just enough to bring it together.
  3. Chill the Dough: Split the dough into two equal portions, flatten them into disks, wrap them in plastic wrap, and chill for at least one hour.
  4. Sauté the Meat: In a skillet over medium heat, brown the ground pork and beef, draining any excess fat.
  5. Add Aromatics: Add the finely diced onion and minced garlic, sautéing until the onion becomes soft and translucent.
  6. Season the Meat Mixture: Season the meat mixture with thyme, cinnamon, nutmeg, black pepper, and salt.
  7. Combine with Broth: Pour in the beef broth and Worcestershire sauce, stirring to combine well.
  8. Preheat the Oven: While your filling cools, preheat your oven to 425°F (220°C).
  9. Roll Out the First Dough Disk: On a floured surface, roll out one dough disk to fit a 9-inch pie dish.
  10. Fill the Pie: Fill the crust with the cooled meat mixture, ensuring an even layer.
  11. Roll Out the Top Crust: Roll out the second dough disk and lay it over the filling. Trim the edges, crimping them to seal the pie.
  12. Vent and Glaze: Make several small slits in the top crust to allow steam to escape. Brush the crust generously with beaten egg.
  13. Bake the Tourtière: Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
  14. Cool and Serve: Allow the pie to cool for about 10 minutes before slicing.

Notes

For an extra crispy crust, pre-bake the bottom crust for about 10 minutes before adding the filling. You can assemble and freeze the pie unbaked for later use.

Nutrition

Find it online: https://doughgirlbylea.com/classic-tourtiere-recipe-authentic-french-canadian-cuisine/

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