Cory's Traditional French Canadian Tourtiére

 

Tourtière is a traditional French-Canadian savoury meat pie originating from Quebec, and is typically served during the holiday season for Christmas Eve (réveillon) or New Year's Day. Cory's sensational tourtière that he served us last winter made an enormously hearty, satisfying French-Canadian dish that's quite easy to prepare, for Cory at least when he makes eight at a time, so it's a superb choice for a scrumptious holiday lunch. Distinctive warm spices like cinnamon, cloves, nutmeg, allspice, and earthy herbs such as sage or thyme give the pie a deep, savoury aroma and fabulous flavour that sets it apart from all other meat pies. Encased in a flaky, golden double-crust pie pastry, Cory serves his tourtière with his homemade chutneys, for a hearty and delicious wintertime lunch.

Cory's warm and comforting homemade Tourtiére which he makes earlier in the month

efficiently preparing about eight tourtiéres at a time

Served with his homemade preserves and a light green salad

made the ultimate Hilltop winter lunch

French Canadian Tourtiére

Serves 8

Recipe courtesy of Cory Gosnell

Crust:

3 cups all-purpose flour

2 sticks unsalted butter, sliced, frozen

1 tsp salt

7 tbsp ice-cold water, or as needed

2 tsp distilled white vinegar

Spice Blend:

2 tsp salt

1 tsp ground black pepper

1 tsp dried thyme

1/2 tsp dried sage

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground allspice

1/4 tsp ground mustard

1/8 tsp ground cloves

1 pinch cayenne pepper

Filling:

1 large russet potato, peeled, quartered

1 tsp salt, more as needed

1 tbsp butter

1 large onion, finely chopped

1/2 cup finely diced celery

4 cloves garlic, crushed

1 lb ground pork

1 lb ground beef

1 cup potato cooking water, plus more as needed

Egg Wash:

1 large egg

1 tbsp water

Add flour, butter, and salt to the bowl of a food processor and pulse until the butter is pea-sized, about 30 seconds. Stir water and vinegar together in a small bowl and drizzle over the flour mixture. Pulse until the mixture is crumbly, but holds together when pinched, about 10 seconds. Drizzle in more cold water a little at a time if the dough is too dry. Then transfer the mixture to a work surface. Form a ball, then flatten into a disc. Wrap in plastic and refrigerate for 1 hour.

Mix the salt, black pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne together in a small bowl for the spice blend, then set aside. Add the potato and 1 teaspoon of salt to a medium saucepan, and cover with cold water. Bring to a boil over medium-high heat, then reduce heat to low and simmer until tender, 10 to 15 minutes. Transfer the potato to a large bowl with a slotted spoon and mash until smooth, reserving the cooking water, and setting them both aside.

Melt the butter in a large skillet over medium heat. Add the onion, a pinch of salt, and cook until the onions are golden, 10 to 15 minutes. Add the celery, garlic, and spice blend to the skillet, and stir until well combined, about 30 seconds. Add the pork, beef, and about 3/4 cup of reserved cooking water to the skillet for the tourtiére filling. Cook, stirring occasionally, until the meat is brown, and most of the liquid has evaporated, about 45 minutes. Stir in the potato, turn off the heat, and allow to cool.

Preheat the oven to 375°F. Divide the dough into 2 pieces, 1 slightly larger than the other. Roll the larger piece into a 12-inch circle on a lightly floured work surface. Place in a 9-inch, deep-dish pie plate. Roll the remaining dough into an 11-inch circle, and set aside.

Fill the bottom crust evenly with the meat mixture. Whisk the egg and water together in a small bowl for an egg washed brush it over the edges of the crust. Cover with top crust and press lightly around the edges to seal. Trim the excess dough, and crimp the edges. Cut small slits in the top crust for steam to escape, then brush the surface of pie with egg wash. Bake in the preheated oven until the crust is deep golden, about 1 hour. Allow to cool to almost to room temperature before serving.