Classic Tourtière
A Canadian meat pie with beef and pork, seasoned with warm spices and baked in a delicate puff pastry. A comforting, hearty dish with a crispy golden crust.
Ingredients
- 30 ml Canola oil
- 1 pcs Yellow onion
- 2 clove Garlic
- 454 g Ground beef
- 454 g Ground pork
- 1 tsp Summer savory (dried)
- to taste Salt
- to taste Black pepper
- 0.5 tsp Ground cloves
- 0.5 tsp Ground nutmeg
- 1 pcs Bay leaf
- 240 ml Beef broth
- 1 pcs Russet potato
- 2 pcs Pie dough
- 1 pcs Egg
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the diced onion and garlic, cook, stirring, for about 5 minutes until softened. Add the ground beef and pork, sprinkle with summer savory, cloves, and nutmeg. Cook, breaking up the meat with a spatula, until fully browned.
- Pour in the beef broth and bring to a boil. Reduce heat to medium and add the potato, grated on the large holes of a box grater. Stir and cook for about 15 minutes until the liquid is almost completely absorbed. Remove the bay leaf, season with salt and pepper to taste. Remove from heat and let cool completely — the filling works best when cold.
- Preheat the oven to 190°C. On a lightly floured surface, roll out one sheet of dough to less than 6 mm thick and fit it into a 23 cm pie dish. Spread the cooled filling evenly over the bottom.
- Roll out the second sheet of dough to the same thickness. Cut a vent hole in the center to allow steam to escape. Place the dough over the filling, trim the edges leaving a 1 cm overhang, and crimp the edges with a fork or your fingers. Brush the surface with beaten egg.
- Bake the pie for about 45 minutes until the crust is golden brown. Let the pie cool for 15 minutes before slicing and serving.