Tourtière
Quebec's spiced Christmas meat pie, ground pork and beef warmed with cinnamon and clove under a flaky double crust.
Meat
⚠ Contains: Gluten, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 500g ground pork, 250g ground beef
- 1 onion, finely chopped, 2 cloves garlic, minced
- 1/2 cup beef or chicken stock
- 1 potato, grated
- 1/2 tsp cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground ginger, 1/2 tsp celery salt
- Salt and pepper
- Pastry for a double-crust 9-inch pie
- 1 egg, beaten (for egg wash)
Steps
- Cook ground pork and beef with onion and garlic in a pot, breaking up the meat, until no longer pink.
- Add stock and grated potato, along with cinnamon, cloves, ginger, and celery salt.
- Simmer uncovered, stirring occasionally, until thickened and the potato has broken down, about 20-25 minutes. Season with salt and pepper.
- Let the filling cool to room temperature.
- Line a pie dish with pastry, add the cooled filling, and top with the second crust, crimping the edges and cutting a few steam vents.
- Brush with egg wash.
- Bake at 200C (400F) for 40-45 minutes until the crust is deep golden.