Are you craving a comforting, flavourful dish that embodies the warmth of a Canadian winter? Look no further than Tourtière, a classic meat pie that's a staple in many Canadian homes. This easy recipe delivers a delicious, homemade version without the fuss, perfect for a quick weeknight dinner or a special occasion. Get ready to experience the rich, savory goodness of this beloved Canadian classic!
Ingredients:
This recipe makes a generous 9-inch tourtière. Feel free to double it for a larger crowd!
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For the Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 1/2 cup ice water
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For the Filling:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 lb ground pork
- 1/2 lb ground beef
- 1 tsp dried thyme
- 1 tsp dried sage
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 cup beef broth
- 1/4 cup all-purpose flour
- 1 egg, beaten (for egg wash)
Instructions:
Making the Pie Crust:
- Combine dry ingredients: In a large bowl, whisk together flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add ice water, mixing until the dough just comes together. Don't overmix.
- Chill: Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes. This will make the dough easier to roll out.
Preparing the Filling:
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Brown the meat: Add ground pork and beef to the skillet. Cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add spices: Stir in thyme, sage, cloves, and nutmeg. Cook for 1 minute more, allowing the spices to bloom.
- Thicken the sauce: Sprinkle flour over the meat mixture and cook for 1 minute, stirring constantly. Gradually whisk in beef broth until the sauce is smooth and thickened.
- Simmer: Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld.
Assembling and Baking the Tourtière:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Roll out the dough: On a lightly floured surface, roll out half of the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges.
- Add the filling: Pour the meat filling into the pie crust.
- Top with crust: Roll out the remaining dough and either place it over the filling or cut it into strips for a lattice top. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Egg wash: Brush the top crust with the beaten egg for a golden brown finish.
- Bake: Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts browning too quickly, cover the edges with foil.
- Cool: Let the tourtière cool slightly before slicing and serving.
Tips and Variations:
- For a richer flavour, use a combination of pork shoulder and ground pork.
- Add a splash of red wine to the filling for extra depth of flavour.
- Feel free to experiment with other spices, such as allspice or cinnamon.
- For a vegetarian version, substitute the meat with lentils or mushrooms.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Fat: 25-30g
- Protein: 25-30g
- Carbohydrates: 20-25g
Enjoy this delicious and comforting Canadian classic! It's a perfect dish for sharing with family and friends, and a wonderful way to celebrate Canadian cuisine. Happy cooking!