Authentic Tourtière Recipe: French Canadian Meat Pie

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
• 0.13 teaspoon ground cloves
• 1 pinch cayenne pepper
• 1 large russet potato, peeled, quartered
• 1 teaspoon kosher salt
• 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

1. Combine flour, butter, and salt in a food processor. Pulse until the butter resembles pea-sized pieces, approximately 30 seconds. In a separate small bowl, mix water and vinegar; gradually drizzle over the flour mixture. Pulse until the mixture appears crumbly but holds together when pinched, around 10 seconds. If the dough seems too dry, add more cold water gradually.
2. Transfer the mixture to a lightly floured surface. Form the dough into a ball, then flatten it into a disc. Wrap it in plastic wrap and refrigerate for 1 hour.
3. In a small bowl, combine salt, black pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne pepper to create the spice blend; set aside.
4. Place the potato and 1 teaspoon of salt in a medium saucepan; cover with cold water. Bring to a boil over medium-high heat, then reduce heat to low and simmer until the potato is tender, about 10 to 15 minutes. Transfer the potato to a large bowl using a slotted spoon; mash until smooth (reserve the cooking water); set aside.
5. Melt butter in a large skillet over medium heat. Add the onion and a pinch of salt. Cook until the onions turn golden, approximately 10 to 15 minutes. Add the celery, garlic, and the prepared spice blend to the skillet; stir until well combined, about 30 seconds.
6. Add the pork, beef, and about 3/4 cup of the reserved cooking water to the skillet for the filling. Cook, stirring occasionally, until the meat is browned and most of the liquid has evaporated, about 45 minutes. Stir in the mashed potato, turn off the heat, and allow the mixture to cool.
7. Preheat your oven to 375 degrees F (190 degrees C).
8. Divide the dough into two pieces, making one slightly larger than the other. On a lightly floured surface, roll the larger piece into a 12-inch circle. Place it in a 9-inch deep-dish pie plate. Roll the remaining dough into an 11-inch circle; set aside.
9. Evenly spread the meat mixture into the bottom crust. In a small bowl, whisk together the egg and water to make an egg wash. Brush the egg wash over the edges of the crust. Cover with the top crust and gently press around the edges to seal. Trim off any excess dough and crimp the edges. Cut small slits in the top crust to allow steam to escape. Brush the surface of the pie with the egg wash.
10. Bake in the preheated oven until the crust is a deep golden brown, approximately 1 hour. Allow the pie to cool to almost room temperature before serving.

Nutrition

• Calories: 768 kcal
• Fat Content: 47 g
• Fiber Content: 3 g
• Sugar Content: 1 g
• Sodium Content: 761 mg
• Protein Content: 37 g
• Cholesterol Content: 192 mg
• Carbohydrate Content: 47 g
• Saturated Fat Content: 24 g
• Unsaturated Fat Content: 0 g