Traditional savoury meat pie made with ground beef, ground pork in a homemade pie crust. This classic French Canadian family recipe is also called a Quebec tourtière.
Prep Time: 30 minutesminutes
Cook Time: 1 hourhour
Total Time: 1 hourhour10 minutesminutes
Servings: 8
Ingredients
Pie Crust
2 1/4cupsflour
1tspsalt
1cupshortening, or shortening
1egg
1tbspvinegar
2-4tbspwater
Filling
2tbspoil
1/2onion, diced
1 1/2poundground beef
1poundground pork
1/2tspsalt
1/4tspground black pepper
1/4tsppaprika
1/4tspgarlic powder
1/4tspthyme
1/4tspground sage
1/4tspground white pepper
1cupgrated raw potatoes
1/3cupbeef broth
Extra Ingredients
2tbspcream
Instructions
Meat Filling Instructions
Heat oil in a skillet over medium heat. Add the onions and sauté until soft and starting to caramelise. Remove the onions from the skillet.
Add the beef and pork to the skillet and brown until fully cooked. Break the meat up into small bits as it cooks. If there is a lot of grease, you can drain it before moving to the next step.
Stir in the seasoning and the previously sautéed onion. Cook to a few more minutes.
Add grated potatoes and broth. Lower the heat and let simmer for about 10 minutes, or until the liquid is absorbed in the potatoes. Turn off the heat and let the filling cool to room temperature.
Pie Crust Instructions
In a large bowl, whisk together the flour with the salt. Use a pastry blender to cut in the lard until it is a coarse meal consistency. In a small bowl, whisk the egg with 1 tbsp vinegar. Stir into the flour mixture. Add 2-4 tablespoons of water, one tablespoon at a time, to the pie dough. The dough should come together but not be too wet. Gather into a ball, cover with plastic wrap and place in a fridge to chill for at least half an hour.
Roll out half of the pie pastry and lay out in pie plate. Make sure there is enough pastry to have it hang over the edge of the pie plate rim. Press down on all the edges and corners to make sure there are no air pockets. Use a knife to trim any off the pastry that is hanging over the rim of the plate.
Assembly and Baking Instructions
Spoon the filling into the pie shell making sure it is evenly spread throughout. Gently pack the filling down.
Roll out the top pie shell. Dip a finger in a little water and run it along the rim of the bottom pie shell. This helps the top crust stick and seal to the bottom.
Lay the top shell on top of the pie. Use a knife to trim any overhanging pastry.
Use two fingers to press on the rim pf the pie. Press down with the two fingers and push them together. this creates the scallop design on the rim of the pastry.
Use a pastry brush to brush cream on the top of the pie.
Cut 3 or 4 slits into the top of the pie.
Bake in a 350F oven for 55-65 minutes. The pie should develop a beautiful golden brown crust.
Remove from the oven and let cool slightly before serving.