Tourtière is a French Canadian meat pie dish originating from the province of Quebec. This pie crust is made with shortening as it makes for a more flaky pastry but you can also use butter. This recipe makes for one pie.
Pie Pastry
Ingredients
| 300g | all-purpose flour |
| 3g | salt |
| 150g | shortening |
| 110 g | water, ice cold |
| 1tsp | brown sugar |
Method
1. Mix flour and salt.
2. Add shortening, break up into small pieces until pea sized nuggets.
3. Mix water and brown sugar. Add water, mix just enough to form a ball, and do not overwork.
4. Let dough rest half an hour in a cool place or refrigerate before rolling out.
Pie filling
Ingredients
| 560g | ground beef |
| 30g | vegetable oil |
| 1pc | onion |
| 1pc | celery stalk, finely diced |
| 1/4pc | leek, finely diced |
| 1/2pc | carrot, grated |
| 1/4tsp | ground clove |
| 1/4tsp | ground cinnamon |
| 1/8tsp | ground nutmeg |
| 1/8tsp | ground allspice |
| 30g | butter |
| 150ml | beef stock |
| 2pc | garlic cloves, minced |
| 1tbsp /14g | parsley, chopped |
| 120g | potato |
| 50g | breadcrumbs |
| 1pc | egg |
| salt & pepper, to taste |
Method
1. Preheat the oven to 375°F (190°C).
2. Sauté the ground beef.
3. Add the onion, celery, carrot, and leek, garlic, butter, cinnamon, clove, allspice, and nutmeg. Then, sweat until the vegetables are tender.
4. Add some stock to the mixture and simmer for approximately 10 minutes
5. Add the parsley. Season to taste with salt and pepper.
6. Grate the potato into the meat mixture and add some breadcrumbs to obtain a smooth consistency. Adjust the seasoning and set to cool.
7. Roll our half of the dough to 1/4 inch thickness. Line a pie plate with dough and fill with cooled filling.
8. Egg wash the edge. Roll out the remaining dough and cover the pie with dough and seal. Egg wash the top and cut a small chevron steam vent in the top.
9. Bake on a tray until deep golden brown, about 40 minutes. Wait till cooled before slicing to serve.
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