Tourtière: A French Canadian Meat Pie Delight

Ingredients List

Pie Crust:

• 3 cups all-purpose flour

• 2 sticks unsalted butter, sliced, frozen

• 1 teaspoon kosher salt

• 7 tablespoons ice-cold water, or as needed

• 2 teaspoons distilled white vinegar

Seasoning Mix:

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 1 teaspoon dried thyme

• ½ teaspoon dried sage

• ½ teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon freshly grated nutmeg

• ¼ teaspoon ground allspice

• ¼ teaspoon ground mustard

• ⅛ teaspoon ground cloves

• 1 pinch cayenne pepper

Filling Ingredients:

• 1 large russet potato, peeled, quartered

• 1 teaspoon kosher salt

• 1 tablespoon butter

• 1 large onion, finely chopped

• 1 pinch salt

• ½ cup finely diced celery

• 4 cloves garlic, crushed

• 1 pound ground pork

• 1 pound ground beef

• 1 cup potato cooking water, plus more as needed

Egg Glaze:

• 1 large egg

• 1 tablespoon water

Instructions:

Collect all necessary ingredients.

To prepare the crust: Combine flour, chilled butter, and salt in a food processor. Pulse in short bursts until the butter forms small pea-sized pieces, about 30 seconds. Mix cold water and vinegar, then drizzle over the flour mixture. Pulse again until the dough becomes crumbly and holds together when pinched, about 10 seconds. Add more cold water if the mixture is too dry.

Transfer the dough mixture to a flat surface. Press it into a ball, then flatten into a disc. Wrap in plastic wrap and chill in the refrigerator for about 1 hour.

To prepare the spice mix: Combine salt, black pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne in a small bowl and set it aside.

To prepare the filling: Place potatoes and 1 teaspoon of kosher salt in a saucepan and cover with cold water. Bring to a boil, then reduce the heat and simmer until tender, about 10 to 15 minutes. Use a slotted spoon to transfer the potatoes to a bowl, reserving the cooking water in the pan. Mash the potatoes until smooth, then set them aside.

Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt, cooking and stirring until the onions turn golden brown, about 10 to 15 minutes. Add the celery, garlic, and spice blend, stirring until the onion mixture is evenly coated with the spices, about 30 seconds.

Add the ground pork, ground beef, and about 3/4 cup of the reserved potato cooking water to the skillet. Cook, stirring occasionally, until the meat is browned and tender and most of the liquid has evaporated, about 45 minutes. Stir in the mashed potatoes, turn off the heat, and allow the mixture to cool to room temperature. Preheat the oven to 375°F (190°C).

Divide the chilled dough into two pieces, with one piece slightly larger than the other. Roll the larger piece into a 12-inch circle on a lightly floured surface and fit it into a 9-inch deep-dish pie plate. Roll out the smaller piece into an 11-inch circle and set it aside.

Spoon the meat mixture into the bottom crust, spreading it evenly. In a small bowl, whisk together an egg and water to create an egg wash. Brush the egg wash over the edges of the bottom crust. Place the top crust over the filling, pressing lightly around the edges to seal. Trim any excess dough, then crimp the edges. Cut small slits in the top crust to allow steam to escape. Brush the entire pie surface with the egg wash.

Bake in the preheated oven for about 1 hour, or until the crust is golden brown. Let the pie cool to nearly room temperature before slicing and serving.

Chef's Tip

Nutritional Information (per serving)