Description
Classic Tourtière is a traditional French-Canadian meat pie that combines a perfectly seasoned ground pork and beef filling encased in a flaky, buttery crust. This authentic recipe delivers warm spices and rich flavors, making it a comforting dish ideal for family gatherings or holiday celebrations.
Ingredients
Scale
For the Pie Crust
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and diced
- 6 to 8 tablespoons ice-cold water
For the Filling
- 1 pound ground pork
- 1 pound ground beef
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup beef broth
- 1 tablespoon Worcestershire sauce
For the Glaze
- 1 egg, beaten (for glaze)
Instructions
- Prepare the dough. In a large mixing bowl, mix the flour and salt. Incorporate the cold diced butter until the mixture resembles small pebbles. Gradually add ice-cold water, mixing gently until a cohesive dough ball forms.
- Chill the dough. Divide the dough into two equal portions, flatten each into disks, wrap in plastic wrap, and refrigerate for at least one hour to firm up.
- Cook the meat filling. In a skillet over medium heat, brown the ground pork and beef, draining any excess fat to prevent greasiness.
- Sauté aromatics. Add diced onion and minced garlic to the cooked meat and sauté until the onion becomes soft and translucent, enhancing the savory base.
- Season and simmer. Add thyme, cinnamon, nutmeg, black pepper, and salt to the meat mixture. Stir in the beef broth and Worcestershire sauce, allowing the mixture to simmer for about 5 minutes to meld the flavors. Remove from heat and let cool slightly.
- Preheat oven. Set the oven to 425°F (220°C) to prepare for baking the pie.
- Roll out crust and assemble. On a floured surface, roll out one chilled dough disk to fit a 9-inch pie dish. Place the crust in the dish and fill it evenly with the cooled meat mixture.
- Top and seal the pie. Roll out the second dough disk and cover the filling. Trim excess dough and crimp edges to seal the pie securely. Make several small slits in the top crust to allow steam to escape during baking.
- Apply egg glaze. Brush the top crust with the beaten egg to achieve a golden, shiny finish once baked.
- Bake the pie. Place the assembled pie in the preheated oven and bake for 25-30 minutes, or until the crust turns golden brown and crisp.
- Cool and serve. Remove the pie from the oven and allow it to cool for about 10 minutes before slicing and serving for best texture and flavor.
Notes
- Use ice-cold butter and water for a flaky, tender crust.
- Do not overwork the dough to prevent a tough crust.
- Simmering the filling helps blend and intensify the spices.
- Resting the pie after baking improves slicing and flavor.
- You can substitute ground veal or lamb for a different meat variation.
