Canada · Canada
Tourtière (French-Canadian Meat Pie)
A double-crusted savory pie filled with ground pork, beef and potato, infused with warm spices.
Quebec cooks regard the tourtière as the one dish that must appear whole at the table, carved in front of everyone rather than cut in the kitchen. The filling is a coarse grind, never a paste, so the texture stays rustic, and the pastry is traditionally the same shortcrust used for sugar pies. Warm spices are the only heat in the dish.
Ingredients
- pie dough (top and bottom)500 g
- ground pork300 g
- ground beef200 g
- potato, diced small200 g
- yellow onion, chopped150 g
- celery, diced60 g
- garlic cloves, minced15 g
- beef stock150 ml
- ground cloves1 g
- ground cinnamon2 g
- ground nutmeg2 g
- fine salt6 g
- black pepper2 g
- egg, beaten (for wash)1 pieces
Directions
- 1
Sauté onion, celery and garlic 5 minutes; add pork and beef, brown 8 minutes; stir in potato, stock and spices; cook 8 minutes until thickened.
filling is glossy and thick - 2
Cool filling 10 minutes.
- 3
Line 9-inch pie dish with bottom crust; fill; cover with top crust; seal and crimp edges.
- 4
Cut steam vents; brush with egg wash.
- 5
Bake at 200°C for 30 minutes until crust is deep golden.
crust is deep golden and filling bubbles through vents - 6
Rest 10 minutes before slicing.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content