This delectable traditional meat pie, known as tourtière, is made with a buttery golden flaky crust and a savory meat filling. Perfect for cold days when you crave something warm and filling, this dish has become a beloved tradition in many households.
Ingredients for the Pastry:
| Ingredient | Quantity |
|---|---|
| Flour | 2 1/2 cups |
| Salt | 1 tsp |
| Butter or lard | 1 cup |
| Cold water | 1/2 cup |
Ingredients for the Filling:
| Ingredient | Quantity |
|---|---|
| Ground pork | 1 lb |
| Ground beef | 1 lb |
| Small onion, finely chopped | 1 |
| Clove garlic, finely minced | 1 |
| Large potatoes, cooked and mashed | 2 |
| Poultry seasoning | 1 tsp |
| Ground cinnamon | 1/4 tsp |
| Ground cloves | 1/4 tsp |
| Ground nutmeg | 1/4 tsp |
| Salt and pepper to taste | – |
| Egg, scrambled for glazing | 1 |
Instructions:
- Prepare the Pastry:
- In a large bowl, combine the flour and salt.
- Cut in the butter or lard until the mixture resembles coarse crumbs.
- Gradually add cold water, tossing with a fork until the dough forms a ball.
- Divide dough into two portions, one slightly larger than the other.
- Roll out the larger portion to fit a 9-inch pie plate. Transfer pastry to pie plate; trim even with edge.
- Prepare the Filling:
- In a large skillet, cook the ground pork, ground beef, onion, and garlic over medium heat until the meat is no longer pink; drain.
- Add the mashed potatoes and seasonings; mix well.
- Spoon the filling into the crust.
- Assemble the Pie:
- Roll out remaining pastry to fit top of pie; place over filling. Trim, seal, and flute edges.
- Cut slits in top. Brush with the beaten egg.
- Bake at 375°F (190°C) for 30-35 minutes or until golden brown.
- Let stand for 10 minutes before cutting.
Nutritional Information per Serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 |
| Total Fat | 25g |
| Saturated Fat | 12g |
| Cholesterol | 100mg |
| Sodium | 600mg |
| Total Carbohydrate | 35g |
| Dietary Fiber | 3g |
| Sugars | 2g |
| Protein | 18g |
Additional Tips:
- Serving Suggestions: Serve the tourtière with a side of tangy cranberry sauce or a fresh green salad to balance the richness of the pie.
- Storage: The pie can be made ahead of time and frozen for up to three months. Reheat in the oven to maintain the crust’s flakiness.
- Variations: Experiment with different meat combinations or add vegetables like carrots and peas for added texture and flavor.
This traditional meat pie is more than just a meal; it’s a way to connect with your heritage and create lasting memories with loved ones. Enjoy the process of making and sharing this comforting dish throughout the year.
