Tourtière

Ingredients & Instructions

PIE PASTRY

• 2 cups unbleached all purpose flour

• 1/2 teaspoon kosher salt

• 2/3 cup butter or lard chilled

• 6-7 tablespoons ice cold water

• 1 large egg, beaten

MEAT FILLING

• 2 large Russet or Yukon Gold potatoes about 1 pound

• 1 tablespoon extra virgin olive oil

• 1 small onion finely chopped

• 1 clove garlic finely minced

• 1 1/2 pound ground pork

• 1/2 pound ground beef

• 1/2 teaspoon Bells poultry seasoning or your favorite poultry seasoning

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon kosher salt

• 1/8 teaspoon pepper

• 2 tablespoons of kosher salt for boiling potatoes

Prepare the Pastry:

1. Combine sifted flour and salt in a large bowl.

2. Using a pastry blender or fork, cut in butter or lard until mixture is a rough crumbly texture of coarse sand.

3. Add ice water one tablespoon at a time and mix just until the dough comes together, adding more water 1 teaspoon at a time as needed.

4. Divide into 2 balls, flatten each, and then wrap individually in plastic and refrigerate until firm. While pastry is chilling, prepare the filling.

Make the Filling:

1. Peel and cut potatoes into 2-inch chunks, add them to a medium saucepan, and fill with water until it covers the potatoes by 2-inches. Be sure to season the water with salt. (1 tablespoon per pound)

2. Bring the saucepan to a boil over high heat and then reduce the heat to medium-high and boil until the potatoes are until tender, about 12 minutes.

3. Reserve 1/2-cup of potato water and drain the rest. Mash potatoes and set aside.

4. Heat a large skillet over medium heat.

5. Add olive oil, onions, and garlic, and sauté until softened, about 3 minutes.

6. Add the ground beef and pork and cook until the meat is no longer pink. Drain off excess fat.

7. Add the poultry seasoning, cinnamon, cloves, nutmeg, salt, pepper, and reserved potato water. Mix well and simmer for about 10 minutes until the liquid is absorbed.

8. Remove the skillet from the heat, stir in mashed potatoes, and set the filling aside to cool slightly.

Assemble the Pie:

1. Center a rack in the oven and preheat oven to 400°F/205°C.

2. On a lightly floured surface, roll each ball of dough to about 12-inches in diameter to fit a 9-inch pie pan.

3. Place the pastry into the pie plate and add the meat filling, spreading into an even layer. Brush around the outer edge of the pastry with the beaten egg.

4. Roll out the top pastry and place on top of the filling. Fold the top crust under the bottom crust and pinch or flute the edges to seal. Add a few slits for steam to escape, then brush all over with egg wash.

Bake the Meat Pie:

1. Bake the pie in a preheated oven for 40 minutes or until the pastry is golden brown and filling is bubbly.

2. Remove the tourtière from oven and let it cool at least 20 minutes before serving.

3. Bon Appetit!

I have also made this into individual hand pies using a 4-5 inch cookie cutter to make mini crusts and then folding filled dough in half and crimping the edges. Great for a quick meal for a Realtor-on-the-Go.