1 hr 30 mins
Member #610488's Note:
This common recipe is a favorite among those living in Quebec and those whose ancestors migrated from there.
My Private Note
Units: US | Metric
- 5 1/4 ounces all-purpose vegetable shortening
- 8 1/4 ounces unbleached pastry flour
- 1/4 cup cold tap water
- 2 tablespoons cold tap water
- 9 ounces potatoes, diced in 1/2-inch cubes
- 1 lb ground beef
- 9 ounces ground lean pork
- 9 ounces onions, diced in 1/2-inch cubes
- 1 7/8 teaspoons beef base, prepared according to package instructions
- 3 tablespoons instant potato flakes
- 1 1/2 teaspoons instant potato flakes
- 3/8 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon ground black pepper
- egg wash, for topping
- 1The dough can be made in advance. You will need 1 pound of dough to make this pie. Blend the shortening, flour and cold water together in the bowl of a stand mixer on low speed, using a dough hook. Mix until well blended.
- 2Remove the dough from the bowl, wrap in plastic wrap and put it on a sheet pan. The dough can be stored for up to 1 week in the refrigerator, but allow it to come to room temperature before rolling.
- 3Cut the dough in half and roll out 1 piece of dough to fit into a 10-inch pie plate. Fit the dough circle into the bottom of the pie pan, pushing it snugly against the edges. Roll out the other piece of dough and set aside until ready to use.
- 4Preheat the oven to 350 degrees F.
- 5Bring a medium pot of salted water to a boil over medium heat. Add the potatoes and blanch until al dente. Drain and set aside to cool.
- 6In a large skillet over medium heat, add the beef, pork, and the onions.
- 7Brown the meat, then discard the grease. Add the potatoes and moisten the mixture with the beef soup base. Add instant potato powder along with cinnamon, nutmeg, garlic, black pepper and 1/4 teaspoon salt. Mix well.
- 8Pour the filling into the dough lined pie plate. Level it off and cover with the remaining circle of dough. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess dough using a sharp knife.
- 9Brush the top of the pie with the egg wash. Make a few slits in the top crust to allow the steam to escape.
- 10Bake until cooked through and the top of the pie is golden brown, about 45 minutes. Remove from the oven and serve.
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Nutritional Facts for Tourtiere (French Canadian Meat Pie)
Serving Size: 1 (215 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 695.3
- Calories from Fat 410
- Total Fat 45.6 g
- Saturated Fat 15.0 g
- Cholesterol 82.0 mg
- Sodium 92.1 mg
- Total Carbohydrate 44.1 g
- Dietary Fiber 2.6 g
- Sugars 2.3 g
- Protein 26.0 g