Tourtière (Meat Pie)

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon dried sage
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1/4 teaspoon ground cloves
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 large egg, beaten (for egg wash)

Steps

1. 1 In a large bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, until dough comes together. Divide in half, shape into discs, wrap, and refrigerate.
2. 2 In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
3. 3 Add ground beef and pork, breaking up meat with a spoon. Cook until browned and no longer pink.
4. 4 Stir in sage, thyme, rosemary, cloves, pepper, and salt. Cook for another 2 minutes.
5. 5 Remove from heat and let cool slightly.
6. 6 Preheat oven to 400°F. On a floured surface, roll out one dough disc to fit a 9-inch pie dish. Transfer to dish.
7. 7 Fill with the meat mixture. Roll out the second dough disc and place over the filling, sealing edges.
8. 8 Brush the top with beaten egg. Cut a few slits for ventilation.
9. 9 Bake for 30-35 minutes, until crust is golden brown.
10. 10 Let rest for 10 minutes before serving.

Nutrition

Tips

• For a flakier crust, keep all ingredients and surfaces cool.
• Feel free to adjust spices to your taste.
• This pie can be assembled ahead and refrigerated before baking.

Storage

Store leftovers in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a dollop of ketchup or cranberry sauce.
• Pair with a fresh green salad for a complete meal.

FAQ