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Tourtière-inspired Canadian meat pie recipe | Nordmad
Dinner

Tourtière-inspired Canadian meat pie recipe | Nordmad

A spiced meat pie inspired by the classic Québécois tourtière. Juicy filling of pork and veal with cinnamon and clove, wrapped in flaky butter pastry.

TraditionalWinterComfort foodChristmasDinnerCanadian
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Rate:
100 min total
6 servings
Medium

Ingredients

servings
Units

  • Pastry

    • 14.1 oz all-purpose flour
    • 7.1 oz cold butter, diced
    • 1 stk egg
    • 1 tsp salt
    • 4 tbsp ice-cold water
    • 1 stk egg for egg wash

  • Filling

    • 14.1 oz minced pork
    • 7.1 oz minced veal
    • 1 stk onion, finely diced
    • 2 fed garlic cloves, pressed
    • 1 stk potato, peeled and grated
    • ½ tsp cinnamon
    • ¼ tsp ground clove
    • ½ tsp black pepper
    • 1 tsp salt
    • about 0.4 cup beef broth

Instructions

  1. 1

    Make the pastry

    1. Combine flour and salt. Cut in the cold butter with your fingertips until it resembles breadcrumbs.
    2. Add the egg and ice-cold water. Quickly knead into a cohesive dough. Wrap and chill for 30 minutes.
    15 min
    Bowl
  2. 2

    Make the filling

    1. Brown the pork and veal in a large pan. Add onion and garlic, cook until onions are soft.
    2. Add the grated potato, spices and broth. Simmer for 15 minutes until the liquid has evaporated. Cool the filling.
    20 min
    Pan
  3. 3

    Assemble the pie

    1. Divide dough in two. Roll out one half and line a pie dish (approx. 24 cm). Fill with the meat mixture.
    2. Roll out the other half as a lid. Press the edges together and cut a few vents in the top.
    10 min
  4. 4

    Bake the pie

    1. Brush the lid with the beaten egg for washing. Bake at 200 °C for 40–45 minutes until golden.
    2. Let the pie rest for 10 minutes before slicing.
    45 min
    200°C
    Oven

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Details

Dietary

Allergens

GlutenDairyEggs

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store covered in the fridge. Reheat in the oven at 180 °C for 15 minutes.

Tips

Preparation

  • • Keep the butter ice-cold for the flakiest pastry. Work quickly so the dough doesn't become tough.

Cooking

  • • Make sure the filling is completely cooled before placing it in the pastry, or the base will get soggy.

Serving

  • • Traditionally served with ketchup or chutney. Pairs perfectly with a fresh salad.

Author

N

Nordmad

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Author

N

Nordmad