French Canadian Meat Pie

Name: French Canadian Meat Pie (Tourtière)
Yield: Makes one 23 cm pie, about 8 servings
Cuisine: French
Ingredients: Egg wash: 1 egg whisked with a Pinch of salt; Egg wash: 1 egg whisked with a Pinch of salt; Egg wash: 1 egg whisked with a Pinch of salt; 2 teaspoons fresh thyme leaves, finely chopped, or 1 teaspoon dried; Pinch of ground cinnamon; Pinch of ground cloves; Pinch of freshly grated nutmeg; 2 teaspoons fine sea salt; 1 small baking potato (170-225 g), peeled and coarsely grated; 2 teaspoons fresh thyme leaves, finely chopped, or 1 teaspoon dried; ½ teaspoon freshly ground black pepper; 680 g minced pork, beef, veal or a combination; 2 garlic cloves, finely grated; 680 g minced pork, beef, veal or a combination; 680 g minced pork, beef, veal or a combination; 1 outer stalk celery, finely chopped; 2 tablespoons sunflower oil or lard; 85 g mushrooms, rinsed, trimmed and thinly sliced; 1 medium yellow onion, finely chopped; One 23 cm pie crust made from Flaky Buttery Dough or Flaky Dough Using Lard, plus dough for the top crust; One 23 cm pie crust made from Flaky Buttery Dough or Flaky Dough Using Lard, plus dough for the top crust; 2 tablespoons sunflower oil or lard; One 23 cm pie crust made from Flaky Buttery Dough or Flaky Dough Using Lard, plus dough for the top crust

Tourtière

Preparation info

Makes one 23 cm pie, about
8
servings

Difficulty
Medium

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

Rich hearty and perfect for a winter lunch; a tourtière is one of the most beloved and argued over French Canadian dishes. What with slight regional variations; familial preferences and other influences that have crept in over the years, no one agrees about exactly what’s in the filling besides minced meat. This version is adapted from my friend Rhonda Caplan, the recipe developer at Robin Hood Flour, Canada’s largest miller.

Ingredients

Europe
France
Italy
Lunch
Pie
Mediterranean
Winter

Ingredients

Method