Stefano's Tourtière

Stefano's Tourtière

This French Canadian meat pie is traditionally cooked during the holidays but it's so delicious, you'll want to make it all year long. Serve with Sweet Tomato Ketchup.


Short Crust Pastry
2 1/4 cups all purpose flour
1 1/4 tsp. salt
1 cup butter, cut into cubes, cold (unsalted)
4 to 6 tbsp. ice water

Tourtière Filling
1 tbsp. olive oil
1 tbsp. butter
1/2 pound ground veal
1/2 pound ground beef
1/2 pound ground pork
Salt and freshly ground pepper, to taste
1/4 pound cremini mushrooms, finely chopped
1 onion, finely chopped
3 garlic cloves, minced
1/8 tsp. ground cloves
1/8 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
1 small Yukon Gold potato, grated
1/2 cup white wine

Flour, for rolling
1 egg yolk
Sweet Tomato Ketchup, for serving (optional)


Short Crust Pastry
In a large mixing bowl, combine the flour and salt. Cut the butter into the flour mixture with your finger tips or a pastry blender until mixture resembles coarse meal. Do not overwork. Stir in enough ice water to make the dough come together.

Divide dough in half. Flatten each half into a round disc. Wrap in plastic wrap and refrigerate for at least 1 hour. Alternatively, use food processor to make pastry.

Tourtière Filling
Heat large skillet over medium heat. Add olive oil and butter. Add ground meats. Season the mixture with salt and pepper. Cook until meat is browned and just cooked through, about 8 to 10 minutes. Add mushrooms, onions, garlic, spices and grated potatoes. Let veggies sweat, cooking until softened, about 5 to 10 minutes. Add white wine and cook until mixture is dry, about 5 to 10 minutes more. Taste the tourtière filling and adjust seasoning and spices. Let cool completely.

Preheat oven to 450 degrees F.

Lightly flour work surface. Roll each pastry round into an 11-inch circle, about 1/8-inch thick.

Use one pastry round to a line a 9-inch pie plate. If pastry is soft while rolling, pop in freezer for 5 to 10 minutes. Add tourtière filling to pastry shell. Cover with a second pastry pastry round. Crimp and seal edges with tines of a fork. Brush pastry with egg yolk. Score the top of the tourtière with a paring knife, to allow steam to escape while baking.

Bake tourtière for 15 minutes at 450 degrees F. Reduce oven temperature to 350 degrees F. and bake until crust is golden brown and filling is steaming, about 35 minutes, covering loosely with foil if pastry browns too quickly.

Let tourtière cool for 10 minutes before slicing. Serve with Sweet Tomato Ketchup, if desired.

Yield: 6 servings.



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