Tourtière
Golden pastry breaks into crisp layers around a juicy pork-and-beef filling, with tender potato and gentle notes of cinnamon, clove, and nutmeg. This traditional French-Canadian meat pie makes a satisfying centerpiece for a holiday table or a cozy winter dinner.
Use chilled butter, lard, and ice water for a tender crust, and avoid overworking the dough. The filling can be made a day ahead and refrigerated; let it cool completely before assembling so the pastry stays flaky. Ground turkey can replace the pork, though the finished pie will be leaner.
Serve warm with mustard, cranberry relish, pickles, or a simple green salad. Leftovers reheat well in a 350°F (175°C) oven, making this a practical make-ahead meal for Christmas, New Year’s, or relaxed weekend entertaining.
How to Make It
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1
Combine the flour and salt in a large bowl. Cut in the butter and lard until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
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2
Add the ice-cold water gradually, stirring just until the dough holds together. Divide it into two portions, shape each into a disk, wrap, and refrigerate for at least 30 minutes.
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3
Peel and grate the potato. Squeeze out excess moisture, then set it aside.
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4
Brown the pork and beef in a large skillet over medium heat, breaking the meat into small pieces. Add the onion and garlic, and cook until the onion softens, about 5 minutes.
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5
Stir in the potato, stock, flour, salt, black pepper, cinnamon, cloves, nutmeg, and allspice. Bring the mixture to a simmer and cook for 10 to 12 minutes, stirring often, until thickened and the potato is tender.
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6
Cool the filling to room temperature. Heat the oven to 400°F (200°C).
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7
Roll one dough disk into a round large enough to line a 9-inch pie plate. Ease it into the plate without stretching, then spread in the cooled filling.
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8
Roll out the second dough disk and place it over the filling. Trim the edges, press them together, and crimp or seal with a fork. Cut several small vents in the top crust.
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9
Beat the egg with 1 tablespoon of water, then brush it over the pastry.
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10
Bake for 20 minutes. Reduce the oven temperature to 350°F (175°C) and bake for 45 to 55 minutes more, until the crust is deeply golden and the filling is bubbling.
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11
Rest the pie for 15 minutes before slicing and serving.
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