Classic Tourtière

Instructions

1. 1

   Sauté Onion and Garlic

   4 min

   In a large sauté pan, heat canola oil over medium-high heat until shimmering. Add the chopped onion and minced garlic, cooking until they are translucent and fragrant, which should take about 5 minutes. Stir occasionally to prevent browning and ensure even cooking.

2. 2

   Brown the Meat Mixture

   7 min

   Introduce the ground beef and ground pork to the pan, along with the dried summer savoury, ground clove, ground nutmeg, and the bay leaf. Cook the mixture, stirring frequently, until the meat is fully browned and cooked through, which should take about 7-10 minutes.

3. 3

   Simmer and Absorb Liquid

   11 min

   Pour in the beef stock and bring the mixture to a gentle simmer, then reduce the heat to medium-low. Stir in the grated russet potato, allowing it to cook until the liquid is mostly absorbed, approximately 15 minutes. Once done, remove the bay leaf and adjust the seasoning with salt and pepper to your preference. Set the filling aside to cool completely.

4. 4

   Prepare Pie Crust

   8 min

   Preheat your oven to 375°F (190°C) to ensure it’s hot when the pie goes in. On a lightly floured surface, roll out one disc of shortcrust pastry to less than 1/4-inch thickness. Carefully line a 9-inch pie plate with the rolled pastry, ensuring there are no air pockets. Pour the cooled meat filling into the crust, spreading it out evenly for consistent baking.

5. 5

   Top with Second Pastry Layer

   6 min

   Roll out the second disc of shortcrust pastry to match the previous thickness. Cut a small steam hole in the center to allow steam to escape during baking, then carefully place it over the filling. Trim any excess pastry from the edges and pinch to seal the pie tightly, preventing any filling from escaping. Brush the top with the beaten egg for a beautiful golden finish.

6. 6

   Bake and Cool

   32 min

   Place the pie in the preheated oven and bake for approximately 45 minutes, or until the crust is golden brown and flaky. Once done, remove from the oven and let it cool for about 15 minutes to set the filling, making slicing easier.

FAQ