Recipe: Tourtière (Meat Pie)

Tourtière (Meat Pie)

Serves 8

Ingredients

Method

3 cu All-Purpose Flour

½ tsp Salt

1 cu Unsalted Butter (cold And Cubed)

½ cu Ice Water

1 lb Ground Pork

1 Onion (chopped)

2 Garlic Cloves (minced)

½ tsp Salt

½ tsp Black Pepper

½ tsp Ground Cloves

½ tsp Ground Cinnamon

¼ tsp Ground Nutmeg

½ cu Beef Broth

1 Egg (beaten)

For the pastry, mix the flour and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Gradually stir in the water until the dough comes together.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

For the filling, cook the ground pork, onion, and garlic in a frying pan over medium heat until the pork is no longer pink. Stir in the salt, pepper, cloves, cinnamon, and nutmeg. Add the beef broth and simmer for about 5 minutes, until most of the broth is evaporated.

Preheat your oven to 400°F (200°C).

On a floured surface, divide the dough in half and roll out each piece to fit a 9-inch pie plate. Line the plate with one piece of dough. Spoon the filling into the pastry. Cover with the second piece of dough and crimp the edges to seal. Cut slits in the top of the pie to allow steam to escape.

Brush the top of the pie with the beaten egg.

Bake the pie for about 30 minutes, until the pastry is golden and the filling is hot. Let the pie stand for a few minutes before cutting and serving.