A delicious Tourtière, a French-Canadian meat pie to celebrate a special occasion. Yes, this Tourtière Meat pie does take time, but so worth it.
- 3 cups flour
- 2 sticks butter, frozen and sliced
- 1 tsp salt only if using unsalted butter
- 7 tbsp. ice water, or as needed
- 2 tsp distilled white vinegar
- 2 tsp salt
- 1 tsp pepper
- 1 tsp dried thyme
- 1/2 tsp dried sage
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground mustard
- 1/8 tsp ground cloves
- pinch cayenne pepper
- 1 large russet potato, peeled and quartered
- 1 tsp salt
- 1 tbsp. butter
- 1 large onion, finely chopped
- pinch salt
- 1/2 cup celery, finely diced
- 4 cloves garlic, crushed
- 1 pound ground pork
- 1 pound ground beef
- 1 cup potato cooking water, more if needed
- 1 egg
- 1 tbsp. water
- To make the crust, place the flour, butter, and salt (if using) in a food processor and pulse until the butter is broken down – just about 30 seconds.
- Mix ice water and vinegar together, then pour over the flour mixture.
- Pulse until it just starts to get crumbly and holds together when pressed – about 10 seconds only.
- If it’s too dry, drizzle in a little bit more ice water.
- On a work surface, press the dough together until it forms a ball.
- Flatten into a disc, wrap in plastic, and set aside in the fridge for an hour.
- To make the spice blend, simply mix all the spices together and set aside.
- To make the filling, start by boiling the potato with salt until tender.
- Keep the cooking water aside – just pull the potato out and mash it until smooth, then set it aside also.
- Then melt the butter in a skillet or large frying pan.
- Add onion and a pinch of salt and cook until golden and soft.
- Stir in celery, garlic, and spice blend just to coat – about 30 seconds.
- Add the ground meats and about ¾ cup of the reserved potato cooking water.
- Cook, stirring occasionally until the meat is cooked through and the liquid is almost fully evaporated.
- Take off the heat, stir in mashed potatoes, and set aside until fully cooled.
- When you’re ready to assemble and cook the pie, preheat the oven to 375°F.
- Divide the dough into 2 pieces, one just slightly larger than the other.
- Roll the larger piece out on a lightly floured surface to about a 12-inch circle.
- Place it in the bottom of a 9-inch-deep dish pie plate.
- Roll the smaller piece out to about 11 inches and set it aside.
- Fill the bottom crust with the meat mixture and smooth out the top.
- Cover with the top crust, trim the edges and crimp around the outside.
- Cut a vent hole in the middle.
- Brush with the egg wash (egg and water whisked together) and bake until golden brown – about an hour.
Tourtière is often served at room temperature or can be served warm (as we did). I’m so glad I made two – I can’t wait for the leftovers!!
Prepared, tried, and tested by Corlea from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
- Serving Size: 1
- Calories: 15893
- Sugar: 1
- Sodium: 3716
- Fat: 973
- Saturated Fat: 373
- Unsaturated Fat: 499
- Trans Fat: 21
- Carbohydrates: 8
- Fiber: 1
- Protein: 1674
- Cholesterol: 5596
Keywords: meat pie, french canadian