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Tourtière (French Canadian Meat Pie)

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Tourtière (French Canadian Meat Pie)

Cuisine:French

Course:Dessert

30m prep 1h cook 2h ready

8 servings This richly spiced pie is traditionally served at Christmas in Québécois households.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 2 ½ cups (315g) all-purpose flour
    • (1 teaspoon sugar, for sweet pies)
    • ½ teaspoon salt
    • 2 sticks (8 oz or 225g) cold unsalted butter, cut into cubes
    • 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
    • 1 to 3 teaspoons ice water
    Sub-recipe steps
    1. Whisk together in a medium bowl or pulse briefly in a food processor: 2 ½ cups (315g) all-purpose flour; (1 teaspoon sugar, for sweet pies); ½ teaspoon salt
    2. Add: 2 sticks (8 oz or 225g) cold unsalted butter, cut into cubes
    3. If mixing the dough by hand, work in the butter, flattening the pieces between your fingers until they are roughly pea-sized or a little larger with some larger, flattened pieces. If using a food processor, add all the fat at once and pulse until the butter pieces are mostly pea-sized. Sprinkle the dough with: 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
    4. Blend the water gently into the dough with a silicone spatula or pulse until it just holds together. If the dough is still dry and crumbly, add: 1 to 3 teaspoons ice water
    5. The dough should not be wet or sticky but should hold together when squeezed. Divide the dough in half, shape each into a disk, and roll out immediately as directed in Rolling Pie Dough, or wrap in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 large onion, chopped
  • 1 medium russet potato, diced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground cinnamon
  • ½ teaspoon grated or ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 1 bay leaf
  • 1 cup beef or pork stock or water
  • 1 egg yolk, well beaten

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 All-Butter Pie or Pastry Dough, or Basic Pie or Pastry Dough
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 large onion, chopped
  • 1 medium russet potato, diced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground cinnamon
  • ½ teaspoon grated or ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 1 bay leaf
  • 1 cup beef or pork stock or water
  • 1 egg yolk, well beaten

Let's Cook

  1. Step 1.

    Prepare: All-Butter Pie or Pastry Dough, or Basic Pie or Pastry Dough

  2. Step 2.

    While the dough is chilling, place a Dutch oven over medium heat and add: 1 pound ground beef; 1 pound ground pork

  3. Step 3.

    Cook, stirring and breaking up the meat with a wooden spoon, until browned and cooked through, about 10 minutes. Transfer the meat to a bowl, leaving behind as much fat as possible. Pour off all but 2 tablespoons fat from the pot. Add: 1 large onion, chopped

  4. Step 4.

    Cook, stirring, until softened, about 5 minutes. Add: 1 medium russet potato, diced; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon ground cinnamon; ½ teaspoon grated or ground nutmeg; ¼ teaspoon ground allspice; ¼ teaspoon ground cloves; 1 bay leaf

  5. Step 5.

    Stir until the potatoes and onions are coated with the spices. Return the beef and pork to the pot along with: 1 cup beef or pork stock or water

  6. Step 6.

    Bring to a simmer, cover, and reduce the heat to simmer gently for 30 minutes. Uncover and continue to simmer until all the liquid has evaporated. Transfer the mixture to a small baking sheet, discard the bay leaf, and cool completely.

  7. Step 7.

    Roll out half the dough into a ⅛-inch-thick round and transfer to a 9-inch skillet or deep-dish pie pan. Press the dough evenly into the corners and up the sides of the pan. Pour the beef and pork mixture into the pan. Roll out the second half of the dough into a roughly 11-inch round and place on top of the filling. Fold the overhanging edge of the top crust inside the skillet, between the skillet and the bottom crust. Crimp the edges together to seal them. Freeze the pie for 15 minutes or refrigerate for 1 hour. Preheat the oven to 375°F.

  8. Step 8.

    Brush the crust all over with: 1 egg yolk, well beaten

  9. Step 9.

    Cut a few steam vents in the top crust or cut a decorative hole in the center. Bake until golden brown, 45 to 50 minutes. Let cool for 10 minutes before serving.

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