How To Prepare Tourtière

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Welcome to the world of Tourtière, a traditional French-Canadian meat pie that’s hearty, flavorful, and perfect for any occasion! This classic dish brings together a harmonious blend of savory meats and aromatic spices, encased in a buttery, flaky crust.

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Ingredients:

For the Pie Crust:
2 1/2 cups all-purpose flour
1 cup unsalted butter, cold and cubed
1 teaspoon salt
1/4 cup ice water
For the Filling:
1 lb ground pork
1/2 lb ground beef
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Salt and pepper to taste
1/2 cup beef or chicken broth

Directions:

Prepare the Pie Crust:

In a large mixing bowl, combine the flour and salt. Add the cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs.
Gradually add the ice water, a tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Make the Filling:

In a skillet over medium heat, cook the ground pork and beef until browned, breaking it up with a spoon as it cooks.
Add the chopped onion, minced garlic, dried thyme, ground cinnamon, ground cloves, salt, and pepper. Cook until the onion is softened and translucent.
Stir in the beef or chicken broth and simmer for 5-7 minutes until the liquid is mostly absorbed. Remove from heat and let cool slightly.

Assemble and Bake:

Preheat your oven to 375°F (190°C). Roll out half of the pie dough and line a 9-inch pie dish with it.
Spoon the meat filling into the pie crust, spreading it out evenly. Roll out the remaining dough and place it over the filling. Trim any excess dough and crimp the edges to seal.
Cut a few slits in the top crust to allow steam to escape. Optional: brush the top crust with beaten egg for a golden finish.
Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.