Tourtière (French Canadian Meat Pie)

Name: Tourtière (French Canadian Meat Pie)
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8 servings
Cuisine: Canadian, French
Ingredients: 3 cups All-Purpose Flour; 1 tsp Black Pepper; 1 tbsp Butter; 1 pinch Cayenne Pepper; 0.5 cup Celery; 1 whole Diced Onion; 0.5 tsp Dried Sage; 1 tsp Dried Thyme; 0.25 tsp Dry Mustard; 1 whole Eggs; 4 cloves Garlic; 0.25 tsp Ground Allspice; 1 lb Ground Beef; 0.5 tsp Ground Cinnamon; 0.13 tsp Ground Cloves; 0.5 tsp Ground Ginger; 0.25 tsp Ground Nutmeg; 1 lb Ground Pork; 1 cup Potato; 1 whole Russet Potato; 1 tsp Sea Salt; 2 sticks Unsalted Butter; 7 tbsp Water; 2 tsp White Vinegar

Dinner 🍽️Lunch 🥪 Canadian 🇨🇦French 🇫🇷 High-Protein 💪Low-Sodium Comfort-Food Anabolic Diet

Tourtière (French Canadian Meat Pie) features a flaky butter crust filled with a warmly spiced mix of pork, beef, and tender potato. Aromatic thyme, sage, cinnamon, ginger, and a hint of clove and allspice create a cozy, peppery depth. Serve it for holidays or winter gatherings when you want a hearty, aromatic centerpiece that tastes even better as it rests.

Prep20 mins
Cook2 hrs
Serves8
DifficultyMedium

1

Add flour, butter, and salt to the bowl of a food processor. Pulse until the butter is pea-sized, about 30 seconds. Stir water and vinegar together in a small bowl; drizzle over the flour mixture. Pulse until the mixture is crumbly but holds together when pinched, about 10 seconds. If the dough seems too dry, drizzle in more cold water a little at a time.
2

Transfer the mixture to a work surface; shape into a ball, then flatten into a disc. Wrap in plastic and refrigerate for 1 hour.
3

Mix salt, black pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne in a small bowl to make the spice blend; set aside.
4

Add potato and 1 teaspoon salt to a medium saucepan; cover with cold water. Bring to a boil over medium-high heat. Reduce heat to low; simmer until tender, 10 to 15 minutes. Transfer the potato to a large bowl with a slotted spoon; mash until smooth (reserve the cooking water); set aside.
5

Melt butter in a large skillet over medium heat. Add onion and a pinch of salt. Cook until the onions are golden, 10 to 15 minutes. Add celery, garlic, and the spice blend to the skillet; stir until well combined, about 30 seconds.
6

Add pork, beef, and about 3/4 cup of the reserved cooking water to the skillet for the filling. Cook, stirring occasionally, until the meat is brown and most of the liquid has evaporated, about 45 minutes. Stir in the potato, turn off the heat, and let cool.
7

Preheat the oven to 375 degrees F (190 degrees C).
8

Divide the dough into 2 pieces, with one slightly larger than the other. Roll the larger piece into a 12-inch circle on a lightly floured work surface. Place it in a 9-inch deep-dish pie plate. Roll the remaining dough into an 11-inch circle; set aside.
9

Fill the bottom crust evenly with the meat mixture; whisk egg and water together in a small bowl for the egg wash. Brush the egg wash over the edges of the crust. Cover with the top crust; press lightly around the edges to seal. Trim excess dough; crimp the edges. Cut small slits in the top crust to let steam escape. Brush the surface of the pie with egg wash.
10

Bake in the preheated oven until the crust is deep golden, about 1 hour. Let cool to almost room temperature before serving.