TOURTIÈRE (CANADIAN MEAT PIE)
Tourtière is a Canadian meat pie popular during the winter holiday season, especially on Christmas Eve. In the Quebec region, it is served as a part of Reveillon, dinner following Midnight Mass on Christmas Eve. The fillings may vary based on the region. Along the coast, fish such as salmon is often added. Further inland, game meat is a common addition. In this version, meat (pork and beef) is seasoned with onion, garlic, parsley, allspice, cinnamon, and cloves and baked inside a flaky pie crust.
Tourtière (Canadian Meat Pie)
Prep Time: 1 hour
Cook Time: 25 minutes
1 pie

Ingredients
Crust:
  • 1 2/3 cups all purpose flour
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, cold
  • 4-6 tablespoons ice water
Filling:
  • 1 tablespoon olive oil
  • 1/2 pound ground pork
  • 1/2 pound ground beef
  • salt and pepper to taste
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 cup beef or chicken stock
  • 1/4-1/2 cup breadcrumbs
Topping:
  • 1 egg yolk
  • 1 tablespoon water
Instructions:
  1. In a medium bowl, combine flour and salt. Dice the butter and cut into the flour using a dough blender, forks, or your fingers. Using a fork, slowly mic in 4 tablespoons water. If needed, add up to 2 tablespoons more water to bring dough together. Knead just until smooth, form into a ball, wrap in plastic, and refrigerate at least 30 minutes.
  2. In a large skillet, drizzle oil over medium heat. Once heated, add pork and beef. Season with salt and pepper. Cook, breaking up the meat into small pieces, until browned. Stir in the onion, garlic, parsley, allspice, cinnamon, and cloves. Cook, stirring often, until onions are softened, 5-10 minutes. Stir in the stock and cook until reduced, another 5-10 minutes. Add enough breadcrumbs to absorb the stock. Adjust spices as needed, remove from heat, and let cool.
  3. Preheat oven to 350 degrees F and butter a pie pan.
  4. Split the refrigerated pie crust into 2 pieces, one piece a little larger than the other. Roll the larger piece into a circle wide enough to cover the bottom and sides of pie pan. Place in pie pan and evenly add cooled meat filling. Roll out the smaller piece to cover the top. Trim excess crust and seal the edges. Cut out a hole in the center of the crust to release steam while baking.
  5. In a small bowl, beat egg yolk with water. Brush over top of pie. Bake in preheated oven until top is golden, 25-30 minutes. Let cool 5-10 minutes before slicing and serving.
Adapted from Cooking Melangery