Prep 30 mins
Cook 45 mins
Tasty and delicious with a wonderful crust.
- 2 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon fine salt
- 1⁄2 cup unsalted butter
- 1⁄2 cup vegetable shortening
- 2 tablespoons lemon juice
- 6 -10 tablespoons cold water, as needed
- 1 1⁄2 cups diced peeled potatoes
- 1 1⁄2 lbs ground pork
- 2 onions, diced
- 1 medium carrot, peeled and finely diced
- 2 garlic cloves, minced
- 2 bay leaves
- 3⁄4 teaspoon fine salt
- 1⁄4 teaspoon ground black pepper
- 1⁄2 teaspoon crushed celery seed
- 1 dash allspice
- 1 dash ground cloves
- 1 cup apple cider
- 1⁄2 cup water
- 1 egg, mixed with 2 tbsp water for glazing
- Combine flour with salt. Cut in butter and shortening until mixture is a roughly even crumbly texture. Add lemon juice and water and blend just until dough comes together.
- Shape into a disc, wrap and chill for 30 minutes. While pastry is chilling, prepare filling.
- Filling: Cook potatoes in an uncovered pot of salted water until tender and drain. Roughly mash potatoes and set aside to cool.
- You may use pork or a combination of pork, beef and veal.
- In a large sauté pan or skillet, sauté beef, pork and/or veal over medium heat until no longer pink. Drain off excess fat, add onions and seasonings and sauté until tender, about 10 minutes.
- Add cider and water and bring up to a simmer. Let mixture simmer for about 15 minutes, until most of liquid is absorbed. Remove from heat, stir in potatoes and cool to room temperature. This can be prepared a day in advance.
- Preheat oven to 375 °F.
- On a lightly floured surface, cut dough in half, roll out to just less than ¼-inch (.5 cm) thickness and line an 8-inch (20 cm) springform pan. Fill with tourtière filling.
- Roll out remaining dough, cut a hole in center (for steam to escape) and place on top of filling. Pinch edges of crust together and brush with eggwash. Bake for 40 to 45 minutes, until pastry is a rich golden brown. Let cool 5 minutes, then remove from pan and serve.
- Tourtière can be made up to 2 days in advance and reheated in a 300 °F oven.
- Chef Anna Olson.
I don't know from which part of Canada this recipe is from but I would not call it true Tourtiere. this recipe appears to be an adaptation of some kind of british/scottish meatpie.Tourtiere is typicaly french canadian , the word is french, therefor from Quebec. To make it more authentic use savory ,thym ,ground clove ,use finely chopped celery ,replace the apple cider with simple water and I don't get it what is lemon juice doing there, this recipe is as old as the Province of Quebec , there is no way that the settlers in 1635 could get lemons.