Prep Time: 25 minutes – Total Time: 1 hour 25 minutes – Portion Size: Serves 6-8
Ingredients
For the Crust:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, cold and cut into small cubes
- 1 tsp salt
- ½ cup ice-cold water
For the Filling:
- 1 lb ground pork
- 1 lb ground beef
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cinnamon
- ¼ tsp ground cloves
- ½ cup beef or chicken broth
- 1 small potato, peeled, boiled, and mashed
Method
- Prepare the Crust:
- In a large mixing bowl, combine flour and salt. Add butter and mix with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add ice water, stirring just until the dough comes together. Divide dough into two equal portions, shape into discs, wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling:
- In a large skillet, cook ground pork and beef over medium heat until browned. Drain any excess fat.
- Add chopped onion, garlic, salt, black pepper, cinnamon, and ground cloves. Cook until onions are soft and fragrant, about 5 minutes.
- Stir in broth and mashed potato, mixing until the filling is thickened and well combined. Remove from heat and let cool slightly.
- Assemble the Tourtière:
- Preheat oven to 400°F (200°C).
- On a floured surface, roll out one disc of dough to line a 9-inch pie dish. Fill with the meat mixture, spreading it evenly.
- Roll out the second disc and place it over the filling. Trim and seal the edges, crimping with a fork. Cut small slits in the top to allow steam to escape.
- Bake for 45-50 minutes or until the crust is golden brown. Let cool for a few minutes before serving.
Nutritional Facts (Per Serving)
- Calories: 450
- Protein: 18g
- Carbohydrates: 22g
- Fat: 30g
- Cholesterol: 85mg
- Fiber: 2g
- Sugar: 1g
- Sodium: 520mg
To learn about the rich history of tourtière, visit the Canadian Heritage site for more insights.
