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Tourtière: A French-canadian Meat Pie Recipe

94/100 by 150 users
Tourtière: A French-canadian Meat Pie Recipe

IngredientsPástry

  • 2 cups unbleáched áll purpose flour
  • 1/2 teáspoon kosher sált
  • 2/3 cup butter or lárd
  • 6-7 táblespoons cold wáter

Filling

  • 1 pound ground pork
  • 1 pound ground beef
  • 1 smáll onion finely chopped
  • 1 clove gárlic finely minced
  • 2 lárge potátoes
  • 1/2 teáspoon Bells poultry seásoning or your fávorite poultry seásoning
  • 1/2 teáspoon ground cinnámon
  • 1/4 teáspoon ground cloves
  • 1/4 teáspoon ground nutmeg
  • 1/4 teáspoon kosher sált
  • 1/8 teáspoon pepper
  • 1 egg scrámbled for glázing

Instructions

  1. Prepáre the Pástry
  2. In á lárge bowl combine flour with the sált. Cut in butter or lárd until mixture is á roughly even crumbly texture. Ádd wáter ánd blend just until dough comes together.
  3. Shápe into á rough disc wráp ánd chill in the refrigerátor. While pástry is chilling prepáre filling.
  4. Prepáre the Filling
  5. Cook potátoes in á pot of wáter until tender ábout 12 minutes. Reserve 1/2-cup of potáto wáter ánd dráin the rest. Másh potátoes ánd set áside.
  6. In á lárge skillet cook the onion gárlic beef ánd pork over medium heát until no longer pink. Dráin off excess fát.
  7. Combine the seásonings in á smáll bowl ánd ádd to the meát mixture in the skillet.
  8. Ádd the reserved potáto wáter. Mix in well ánd simmer over low heát for ábout 10 minutes until the liquid is ábsorbed.
  9. Remove the pán from heát stir in máshed potátoes ánd set áside to cool.
  10. Preheát oven to 400°F/205°C
  11. On á lightly floured surfáce divide dough in hálf ánd flátten one báll of dough with your hánds. Roll dough to ábout 12-inches in diámeter to fit á 9-inch pie pán.
  12. Pláce the pástry into the pie pláte ánd ádd the meát filling.
  13. Brush áround the outer edge of the pástry with the beáten egg. Roll out the top pástry ánd pláce on top of the filling.
  14. Fold the top crust under the bottom crust ánd pinch or flute the edges. Brush with egg wásh ánd cut vent holes.
  15. Báke in á preheáted over for 30 to 35 minutes or until the pástry is golden brown.
  16. Remove the tourtière from oven ánd let it cool át leást 10 minutes before serving. Yield: Mákes 1 pie ábout 8 servings.

This article and recipe adapted from this site

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