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Tourtière (French Canadian Meat Pie)
Tourtière (French Canadian Meat Pie)
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
145 minutes
"Try Chef John's delectable Tourtière: a savory French Canadian meat pie featuring a flavorful blend of spiced pork, beef, and potatoes nestled in a buttery flaky crust."
Ingredients:
  • 3 cups all-purpose flour
  • 2 sticks unsalted butter, sliced, frozen
  • 1 teaspoon kosher salt
  • 7 tablespoons ice-cold water, or as needed
  • 2 teaspoons distilled white vinegar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 0.5 teaspoon dried sage
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon freshly grated nutmeg
  • 0.25 teaspoon ground allspice
  • 0.25 teaspoon ground mustard
  • 0.125 teaspoon ground cloves
  • 1 pinch cayenne pepper
  • 1 large russet potato, peeled, quartered
  • 1 tablespoon butter
  • 1 large onion, finely chopped
  • 0.5 cup finely diced celery
  • 4 cloves garlic, crushed
  • 1 pound ground pork
  • 1 pound ground beef
  • 1 cup potato cooking water, plus more as needed
  • 1 large egg
  • 1 tablespoon water
Instructions:
  • For the crust: In a food processor, combine flour, frozen butter, and salt. Pulse until butter breaks down into pea-size pieces, approximately 30 seconds. Mix cold water and vinegar together, then drizzle over the flour mixture. Pulse until the mixture is crumbly and sticks together when pinched, about 10 seconds. Add more cold water if the mixture is too dry.
  • Transfer the mixture to a work surface, form it into a ball by pressing it together. Flatten the ball into a disc, wrap it in plastic wrap, and refrigerate until chilled, approximately 1 hour.
  • Prepare a tantalizing spice blend by combining salt, black pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne in a small bowl; keep aside.
  • For the filling: Boil potatoes with 1 teaspoon of kosher salt until tender, about 10 to 15 minutes. Drain, saving the cooking water. Mash potatoes until smooth using a potato masher; set aside.
  • In a skillet over medium heat, melt butter until sizzling. Add onions and a pinch of salt, then cook until golden, about 10-15 minutes. Introduce celery, garlic, and spice blend, and stir for about 30 seconds until onions are coated evenly.
  • Combine ground pork, ground beef, and approximately 3/4 cup of potato cooking water in the skillet. Cook, occasionally stirring, until the meat is golden brown and tender and the liquid has mostly disappeared, around 45 minutes. Mix in mashed potatoes, switch off the heat, and allow it to cool to room temperature.
  • Preheat the oven to 375°F (190°C) for a perfectly baked dish.
  • Divide the chilled dough into two pieces, making one slightly larger than the other. Roll out the larger piece on a lightly floured surface into a 12-inch circle and place it in a 9-inch deep-dish pie plate. Roll out the smaller piece into an 11-inch circle and set aside.
  • Spread the meat mixture evenly over the bottom crust for a perfect finish.
  • In a small bowl, combine egg and water to create an egg wash. Brush the bottom crust edges with the egg wash. Place the top crust over the filling and gently press the edges to seal. Trim any extra dough and crimp the edges. Make small slits in the top crust for steam to escape, then brush the entire pie with egg wash.
  • Place the dish in the preheated oven until the crust turns a beautiful golden brown, approximately 1 hour. Allow it to cool, almost reaching room temperature, before indulging in its deliciousness.

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