Tourtiere French Canadian Meat Pie
Ingredients
Pastry
- 2 cups all purpose flour
- ½ teaspoon kosher salt
- ⅔ cup butter
- 6-7 Tbsp cold water
Filling
- 1 lb ground beef
- 1 lb ground pork
- 1 onion finely choppedd
- 2 cloves garlic crushed
- 2 large potatoes
- 1 tsp Bells Poultry Seasoning
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- ½ tsp ground nutmeg
- 1 tsp salt maybe less, maybe more
- ½ tsp black pepper
- 1 egg scrambled for glazing
Instructions
Pastry prep
- In a mixing bowl, combine flour and salt. Then mix in the softened butter untile the mixture is crumbly.
- Add water and mix until the dough starts to come together. Then shape the dough with your hands into a rough disc shape. Wrap it up and stick it in the fridge until you are finished with the filling.
Filling (the good stuff)
- Heat up a pot of water to boiling. Remember to add some salt to the water. Peel the potatoes and chop into even pieces then boil the potatoes until tender. Before straining the potatoes, save 1/2 cup of the potato water. Strain the potatoes and mash them up roughly.
- In a large frying pan or skillet, cook the onions, garlic, beef and pork over medium to high heat until it's no longer brown.
- mix all the spices into a small bowl, then add them to the meat mixture, mix the spices.
- add the potato water and continue to simmer until all the water has evaporated mixing quite a bit through the process.
- Add the mashed potatoes and mix everything together
- Preheat the oven to 400°F while you make the pie.
- Remove the pastry dough from the fridge and lightly flour a wood cutting board or counter-top surface. Cut the dough disc in half and roll out the first half to about 1/8 inch thick disc. Then lay the dough over your pie baking pan. Add the meat filling.
- Take the remaining dough and roll it out into another disc and lay on top of the meat pie. Now, raise your fist in the air and call upon the powers of Gordon Ramsey to electrify your fluting ability.
- Cut some slits into the top of the pie any way you want. We tried to put HDND because I'm super creative and artistic...as you can tell.
- Brush the top of the pie and all around the edges with the egg wash. Throw it in the oven and bake for 30-35 minutes. After it's done let it sit for about 10 minutes before serving.
- Don't worry if it falls apart when getting it out of the pie. I probably should have pressed in the meat and maybe it would have held together better.
Notes
Wife Rating: 8.5
Husband Rating: 7.5
The pricing doesn't include, egg, flour, salt, pepper, and cinnamon. I did include in the pricing all the other spices because I didn't have them. Now you have some more cool spices to play with.
Also, don't hesitate to add more spices than what I put. I just kept adding and tasting until I thought it was good. The recipe I included was my estimate on what the spices should be. The one I got this from had half the amount of spices. If you love bland tasteless food then cut the spices in half.
One more thing. We did make a sweet ketchup to go with the dish. Depending on how much you need just mix .5 parts ketchup .25 parts white vinegar and .25 parts brown sugar and mix up. We did add a splash of Sriracha for some extra kick.