Tourtière
This tourtière recipe guides you in creating a classic French-Canadian meat pie, a holiday favorite. The buttery, flaky pie crust encases a savory filling of ground pork and beef combined with aromatic vegetables and seasonings. The result is a hearty, flavorful pie, traditionally enjoyed with ketchup or cranberry sauce. Simple yet comforting, this tourtière makes for a delicious centerpiece during festive occasions or whenever you crave a warm and satisfying dish.
**Ingredients**
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cut into small pieces
- 1/2 teaspoon salt
- 6-8 tablespoons ice water
For the Filling:
- 1 pound ground pork
- 1/2 pound ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup celery, finely chopped
- 1/2 cup carrot, finely chopped
- 1/2 cup potato, peeled and finely grated
- 1/2 cup chicken or beef broth
- 1/4 cup breadcrumbs
- 1 teaspoon dried savory
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Salt and pepper to taste
**Instructions**
**For the Pie Crust:**
1. In a large bowl, combine the flour and salt.
2. Add the cold, diced butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
**For the Filling:**
1. In a large skillet, cook the ground pork and beef over medium heat until browned. Drain excess fat.
2. Add the chopped onion, garlic, celery, and carrot to the skillet. Cook until the vegetables are softened.
3. Stir in the grated potato, broth, breadcrumbs, savory, cinnamon, cloves, salt, and pepper. Simmer for 10-15 minutes until the mixture thickens. Remove from heat and let it cool.
**Assembling and Baking:**
1. Preheat your oven to 400°F (200°C).
2. Roll out one disk of the chilled pie crust and line a pie dish with it.
3. Spoon the cooled meat filling into the pie crust.
4. Roll out the second disk of pie crust and place it over the filling. Seal the edges and crimp with a fork or your fingers to close the pie.
5. Cut a few slits in the top crust to allow steam to escape.
6. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
**Serve:**
Let the tourtière cool for a few minutes before slicing and serving. It's often enjoyed with ketchup or a side of cranberry sauce.
This tourtière recipe produces a flavorful and hearty meat pie, perfect for festive occasions or any time you crave a comforting and savory dish.