Canada · Canada

French Canadian Meat Pie

Name: French Canadian Meat Pie
Prep time: 39 min
Cook time: 60 min
Total time: 99 min
Yield: 6 servings
Cuisine: Canada
Ingredients: all-purpose flour 320 g; cold unsalted butter, cubed 200 g; ice water 100 ml; fine salt 6 g; ground pork 250 g; ground beef 200 g; yellow onion, diced 120 g; potato, diced small 200 g; low-sodium beef stock 200 ml; ground clove 1 g; ground cinnamon 2 g; ground allspice 2 g

Double-crust savoury pie filled with ground pork, beef and potato in a spiced broth — Quebec's tourtière.

99 minutes · 6 servings · Moderate

The tourtière is the centrepiece of Christmas dinner in French Canadian households, historically baked by the women of the family in the wood oven and shared only after midnight mass. Despite its name it contains no liver, and the filling is bound with potato rather than flour so it holds together in a heavy winter slice. Long slow baking gives the crust time to take on the stew's savoury depth.

Ingredients

all-purpose flour320 g
cold unsalted butter, cubed200 g
ice water100 ml
fine salt6 g
ground pork250 g
ground beef200 g
yellow onion, diced120 g
potato, diced small200 g
low-sodium beef stock200 ml
ground clove1 g
ground cinnamon2 g
ground allspice2 g

Directions

1
Pulse flour, salt and butter to coarse crumbs. Add ice water and pulse to a shaggy dough. Split in half, disc, wrap and chill 30 minutes.
2
Brown the pork and beef 8 minutes. Add the onion and potato and cook 8 minutes more. Stir in the stock and spices and simmer 4 minutes. Cool completely.
3
Roll one disc to fit a 22 cm pie dish. Fill with the cooled meat. Roll the second disc, cover, crimp and cut 4 steam vents.
4
Bake at 200°C for 50 minutes until the crust is deep gold and the filling bubbles through the vents.
5
Cool 10 minutes before slicing.
6
Refrigerate any leftovers within 2 hours at 4°C or below; reheat to 74°C center before serving again.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content