Prep 40 mins
Cook 45 mins
When I think of 'meat pie', I think of tourtiere. It's a classic.
- 1 1⁄2 cups all-purpose flour
- 1⁄3 cup grated aged cheddar cheese
- 1⁄2 teaspoon salt
- 1⁄4 cup well-chilled butter, cut into pieces
- 1⁄4 cup lard or 1⁄4 cup Crisco
- 1⁄4 cup ice water (or more)
- 3 tablespoons olive oil
- 2 medium onions, minced
- 2 cloves garlic, minced
- 1 1⁄2 lbs ground lean pork
- 2 medium tomatoes, peeled,seeded and finely chopped
- 1⁄4 cup water
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon dried savory, crumbled
- 1⁄4 teaspoon celery seed
- 1⁄8 teaspoon ground cloves
- 1⁄2 cup fresh breadcrumb
- 1 tablespoon Dijon mustard
- 1 egg, beaten with
- 2 tablespoons cream
- For crust: Combine flour, cheese and salt in large bowl.
- Cut in butter and lard until mixture resembles coarse meal.
- Blend in ¼ cup ice water just until dough holds together, adding more water, a few drops at a time, if necessary.
- Divide dough in half.
- Shape into balls.
- Wrap in plastic and chill.
- For filling: Heat oil in large skillet over medium-low heat.
- Add onions and garlic and cover and cook until onion is translucent, about 10 minutes, stirring occasionally.
- Add pork and cook until no longer pink, mashing frequently with fork.
- Mix in tomatoes, water and spices.
- Reduce heat to low and simmer until most of liquid is absorbed, about 30 minutes.
- Stir in breadcrumbs, season and cool.
- Roll 1 ball of dough out on lightly-floured surface into 1/8 inch thick round.
- Put in a 10 inch deep dish, metal pie plate.
- Brush bottom of crust with mustard; spoon filling into crust.
- Roll remaining dough out.
- Drape over dish, crimping edges to seal, and trimming away excess.
- Reroll dough scraps and cut out leaf shapes.
- Cut 8 steam vents in decorative flower petal pattern, brush pastry with glaze and arrange pastry leaves on top; brush leaves with glaze.
- (can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 420F.
- Bake tourtiere 10 minutes.
- Reduce oven temperature to 350F and continue baking until golden-brown, about 35 minutes.
- (If top browns too quickly, drape with aluminum foil.) Serve hot, warm or at room temperature.
Good flavor, and wonderful smell...next time I make it, I'd press down on the meat mixture before putting the top crust on, to try to get it to "compact" a little better. Fabulous crust!
This was outstanding. I served it to a born and bred Canadian and he insisted on a doggy bag for himself and his mom, who is quite the cook. The flavors were great and the crust was so flakey.