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Tourtière

A meat pie recipe originating from the Canadian province Québec. Original recipe for the filling is courtesy of Recettes du Québec (link in text below), with modifications to suit the needs of this recipe
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours
Resting Time (for dough) 12 hours
Servings: 1 pie
Course: Main Course
Ingredients Method

Ingredients
  

Tourtière Crust
  • 2 cups flour
  • 1.5 cups butter cold
  • 1.5 Tbsp kosher salt (cut to 1 Tbsp if using salted butter)
  • 4 Tbsps cold water (extra if needed)
Tourtière Filling
  • 2 lbs ground pork
  • 4 cloves garlic minced
  • 2 shallots medium sized, diced small
  • 1 cup boiling water
  • 2 small potatoes peeled and grated
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/4 tsp ground coriander
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper

Method
 

Crust
  1. Mix together flour and salt. Cut the butter into the flour until the butter is about pea-sized. Add the water and mix, adding additional water as required until the dough starts to form up. Press the dough together into a ball and let sit in a fridge for a minimum of 2 hours, up to overnight.
Filling
  1. Brown the meat with the garlic and shallots. Once all the meat is cooked through, add the potatoes, water and spices. Cover and simmer for approximately 1 hour. Remove from heat and move on to assembly.
Assembly
  1. When ready to use, take the dough out of the fridge and divide into two halves. Form each half into disks, and then roll them out to desired thickness. Fold each dough into quarters, score one of the halves to prepare for top section. Place bottom section in pie pan, poke with fork, fill with filling, then place top section. Pinch around edges, then trim off the excess sections. Bake at 375ºF for 45-60 minutes, until golden brown and bubbling.