Tourtière (French Canadian MEAT PIE)
- 30m Prep Time
- 1h Cook Time
- 2h Ready In
8 servings This richly spiced pie is traditionally served at Christmas in Québécois households.
Ingredients
- 1 All-Butter Pie or Pastry Dough, or Basic Pie or Pastry Dough (opens in new tab)
- 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
-
Step 1.
Prepare: All-Butter Pie or Pastry Dough, or Basic Pie or Pastry Dough
-
Step 2.
While the dough is chilling, place a Dutch oven over medium heat and add: 1 pound ground beef; 1 pound ground pork
-
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
-
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
-
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
-
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.
-
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.
-
Step 8.
Brush the crust all over with: 1 egg yolk, well beaten
-
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.