Tourtière

Tourtière (Quebec Meat Pie)

A hearty double-crust savoury pie filled with spiced ground pork and potato, traditionally served in wedges during the Quebec winter holidays.

Prep

40 min

Cook

75 min

Total

115 min

Serves

8

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) ground pork, not lean; a 50/50 mix of pork and ground beef or veal is also traditional
• •1 whole yellow onion, finely chopped, about 200 g
• •1 whole russet potato, about 200 g, peeled and cut into 1 cm cubes
• •1 clove garlic, minced, optional
• •120 ml (½ cup) water, or beef stock
• •1 whole bay leaf
• •0.5 tsp (½ tsp) ground cinnamon
• •0.25 tsp (¼ tsp) ground clove
• •0.25 tsp (¼ tsp) ground allspice
• •0.25 tsp (¼ tsp) grated nutmeg
• •0.5 tsp (½ tsp) dried thyme
• •1 tsp salt, plus more to taste
• •0.5 tsp (½ tsp) black pepper, freshly ground
• •450 g (1 lb) all-butter pie pastry, enough for a double 23 cm / 9 inch crust; store-bought is fine
• •1 whole egg, beaten with 1 tbsp water for egg wash

Steps

1. 1 Put the ground pork, onion, potato, garlic (if using), water, bay leaf, cinnamon, clove, allspice, nutmeg, thyme, salt and pepper in a heavy saucepan. Stir to break up the meat.
2. 2 Bring to a simmer over medium heat, then reduce the heat to low, cover and cook for 25–30 minutes, stirring occasionally, until the pork is cooked through (no pink remaining and an instant-read thermometer reads at least 71°C / 160°F) and the potato is tender.
3. 3 Uncover and cook for 5–10 minutes more, stirring, until most of the liquid has evaporated and the mixture is moist but not soupy. Remove the bay leaf. Taste and adjust salt and pepper. Spread the filling on a plate and refrigerate for at least 30 minutes, until cold; a cold filling keeps the bottom crust from going soggy.
4. 4 Heat the oven to 200°C / 400°F with a rack in the lower third. Roll out half the pastry and line a 23 cm / 9 inch pie plate, letting the edges overhang slightly.
5. 5 Spoon the cooled filling into the shell and pack it down gently with the back of a spoon. Roll out the remaining pastry and lay it over the top. Trim the overhang to about 2 cm / ¾ inch, press the edges together and crimp or flute them to seal. Cut 4–5 steam vents in the top crust.
6. 6 Brush the top with the egg wash. Bake for 15 minutes, then reduce the oven to 190°C / 375°F and bake for 30–35 minutes more, until the crust is deep golden brown and the filling bubbles through the vents. If the edges brown too fast, cover them with strips of foil.
7. 7 Let the pie rest on a rack for 15–20 minutes before cutting into wedges. Serve warm or at room temperature, with ketchup, chutney or relish.