A French Canadian classic: the Tourtière

I have always been a fan of pot pies and meat pies. There's just something comforting about a hearty soup wrapped in pastry. Definitely a great dish for the colder months but equally as delicious for the warmer months.


Ingredients

Pastry

2 cups all-purpose flour

1/2 tsp salt

2/3 cup unsalted butter

5-7 Tbsp water

1 beaten egg for the egg wash


Filling

2 pounds of extra lean ground beef (or 1 pound of ground beef and 1 pound of ground pork)

1/2 chopped Spanish onion

1 clove minced garlic

2 large potatoes, skinned and chopped into large chunks

1 tsp paprika

1/2 tsp chili powder

1 tsp curry powder

1/2 tsp ground basil

1/2 tsp thyme

1/4 tsp cumin

1/2 tsp cayenne

2 Tbsp ketchup

Salt & pepper as needed


Directions

For the pastry

  1. Mix the flour and salt together in a large bowl. Add in the butter and mix until you get crumbs.

  2. Add in the water and mix until just blended. Dough should stick together easily.

  3. Divide in two and roll into two balls. Roll each ball out until it reaches about 10 inches in diameter. Place one piece into a 9" pie dish (2 inches high) and press into the dish. Place both parts into the fridge to chill.

For the filling

  1. Cook the potatoes in a saucepan of water, about 12 minutes. Reserve 1/2 cup of the potato water and empty the rest. Mash potatoes and set aside.

  2. In a large skillet, cook the onions and garlic for a few minutes. Add in the meat and cook until it's not pink.

  3. Combine the seasonings and add to the meat mixture. Add in the ketchup, salt and pepper and mix.

  4. Add the 1/2 cup potato juice, mix and simmer until the liquid is absorbed.

  5. Remove the skillet from heat and mix in the mashed potatoes. Let the mixture cool.

Assembling the pie

  1. Preheat the oven to 400°F.

  2. Add the meat and potato mixture into prepared pie dish. Flatten out the fillling but keep the middle a bit higher.

  3. Place the remaining pastry on top and pinch the edges together.

  4. Make a few slits on the pastry top and then brush the egg wash all over.

  5. Bake for 30-35 minutes until the pastry is golden brown.

  6. When ready, remove from oven and let it cool for 10 minutes. Serve with gravy or ketchup and enjoy!

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