Description
Classic Tourtière is a traditional French-Canadian meat pie made with a flavorful blend of ground pork and beef, seasoned with warm spices like cinnamon and nutmeg, encased in a buttery, flaky pastry crust. Perfectly browned and baked to golden perfection, this comforting dish is a beloved holiday classic.
Ingredients
Scale
Pie Crust
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and diced
- 6 to 8 tablespoons ice-cold water
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
Topping
- 1 egg, beaten (for glaze)
Instructions
- Prepare the dough: Mix the flour and salt in a large bowl. Incorporate the cold, diced butter into the flour mixture using your fingers or a pastry cutter until it resembles small pebbles. Gradually add ice-cold water, one tablespoon at a time, mixing until the dough forms a cohesive ball.
- Chill the dough: Divide the dough into two equal portions. Flatten each into a disk shape, wrap tightly with plastic wrap, and refrigerate for at least one hour to firm up the butter and make rolling easier.
- Cook the filling: Heat a skillet over medium heat and brown the ground pork and beef, breaking it apart as it cooks. Drain any excess fat to avoid greasiness.
- Sauté aromatics: Add the diced onion and minced garlic to the meat in the skillet, cooking until the onion becomes soft and translucent to build flavor.
- Season the mixture: Stir in the thyme, cinnamon, nutmeg, black pepper, and salt to the skillet. Pour in the beef broth and Worcestershire sauce, mixing well. Let the mixture simmer gently for about 5 minutes to meld the flavors together. Remove from heat and allow to cool slightly.
- Preheat oven: Set your oven to 425°F (220°C) to prepare for baking the pie.
- Roll out bottom crust: On a floured surface, roll out one chilled dough disk to fit a 9-inch pie dish. Carefully transfer it to the dish, pressing to line the bottom and sides evenly.
- Fill the pie: Spoon the cooled meat mixture evenly into the prepared crust in the pie dish.
- Top crust: Roll out the second dough disk to cover the pie. Lay it over the filling, trim any excess dough, and crimp the edges to seal the pie securely.
- Vent and glaze: Cut several small slits into the top crust to allow steam to escape during baking. Brush the top with the beaten egg to achieve a glossy, golden finish.
- Bake: Place the pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and fully cooked through.
- Cool and serve: Remove the tourtière from the oven and let it cool for about 10 minutes before slicing. Serve warm and enjoy the comforting flavors of this authentic French-Canadian classic.
Notes
- For best results, use cold butter and cold water when making the dough to ensure a flaky crust.
- The meat filling can be prepared a day ahead and refrigerated to deepen the flavors.
- Adjust spices to your preference, but cinnamon and nutmeg are key to the traditional flavor.
- Allow the pie to cool slightly before slicing to help the filling set and avoid spilling.
- Serve with ketchup or a side salad for a complete meal.
