Tourtière recipe

The Quebec meat pie is defined by its warm spices, clove, cinnamon, allspice and savory, and by a filling that is simmered then chilled before it meets the pastry.

14 hours and 35 minutesmedium12 ingredients

Ingredients

• 700 g ground pork
• 300 g ground beef
• 1 onion
• 2 clove garlic
• 1 potato
• 0.5 tsp ground cloves
• 0.5 tsp cinnamon
• 0.5 tsp allspice
• 1 tsp dried savory
• 1.5 tsp salt
• 0.5 tsp black pepper
• 2 pie crust

How to make Tourtière

1. Cook 300 g of ground pork and 300 g of ground beef with 1 chopped onion and 2 minced garlic cloves over medium heat for 10 minutes, breaking the meat up until it loses its pink.
2. Pour in 250 ml of broth and add 1/2 teaspoon each of ground cloves, cinnamon and allspice, 1 teaspoon of dried savory, 1.5 teaspoons of salt and 1/2 teaspoon of black pepper.
3. Simmer uncovered 45 minutes so the spices settle into the meat and most of the liquid goes.
4. Grate 1 large peeled potato into the pot and cook 10 minutes more; it binds the juices and keeps the bottom crust from turning to paste.
5. Cool the filling completely, ideally overnight in the fridge. A warm filling gives a soggy pie, and this rest is not optional.
6. Line a 23 cm pie dish with pastry, fill it, lay the second crust on top, seal and crimp the edge and cut steam vents.
7. Bake at 200 °C for 15 minutes, drop to 180 °C and bake 35 to 40 minutes until deep golden.
8. Rest 15 minutes before slicing and serve with ketchup aux fruits or pickled beets.

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