Tourtiere (French-Canadian Meat Pie)

"When I think of 'meat pie', I think of tourtiere. It's a classic."
 
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Ready In:
1hr 25mins
Ingredients:
20
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. 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.
     
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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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