Classic Tourtière

Method9 steps

1. 1

   Step 1: Peel and finely chop the onion (1 large) and peel and mince both garlic (2 cloves) cloves (½tsp). Heat all the canola oil (2 tablespoons) over medium-high heat and soften the onion and garlic for about five minutes. Add all the ground beef (1 lb) and pork (1 lb), summer savoury, cloves, nutmeg (1/2 tsp), bay leaf (1) and salt and black pepper to taste. Break up the meat and cook until browned.

   Soften onion and garlic before browning meat · 5 minUses 2 tablespoons Canola Oil · 1 large onion, finely chopped in step1 · 2 cloves minced Garlic · 1 lb Ground Beef · 1 lb Ground Pork · 1tsp dried summer savoury leaves · ½tsp ground cloves · 1/2 tsp Ground Nutmeg

2. 2

   Step 2: Add all the beef broth and bring to a simmer. Peel and grate the small russet potato (1 small), stir it in and reduce the heat to medium-low.

   Uses All browned meat mixture · 1 cup Beef Stock · 1 small Russet Potato

3. 3

   Step 3: Simmer for about fifteen minutes until the liquid is nearly absorbed and the ground meat is fully cooked, reaching 71°C / 160°F. Remove and discard the bay leaf. Taste and adjust with salt only as needed.

   Reduce and fully cook meat-potato filling · 15 minUses All assembled meat filling · Remaining salt, only as needed to taste

4. 4

   Step 4: Take the filling off the heat and transfer it to a shallow container to cool. Refrigerate promptly and let it become completely cold before filling the pies.

   Uses All cooked filling

5. 5

   Step 5: Heat the oven to 190°C / 375°F. On a lightly floured surface roll two pastry rounds to less than ¼ inch thick and line two 9-inch pie plates, one round per plate.

   Uses Two pastry rounds for the two pie bases · Extra flour for rolling both pie bases, as needed

6. 6

   Step 6: Divide the complete chilled filling equally between the two pastry-lined plates and level it. Roll the remaining two rounds to the same thickness, cut a steam vent in each and cover each filled pie with one top.

   Uses Both lined pie plates · All cold filling, divided equally between both pies · Remaining two pastry rounds for the two pie tops · Remaining extra flour for rolling both tops, as needed

7. 7

   Step 7: Trim the pastry to ½ inch beyond each plate rim and crimp the edges to seal. Beat the single egg (1) with all the tablespoon of water (1tbsp), then brush the mixture over both tops. Keep the vents clear and discard unused egg wash.

   Uses Both covered pies · 1 egg, beaten with water in step7 for both pie tops · 1tbsp water for the egg wash

8. 8

   Step 8: Bake both pies at 190°C / 375°F for about forty-five minutes until the pastry is richly golden and each chilled filling is hot throughout, reaching 74°C / 165°F at the centre. Leave the baked pies to cool for fifteen minutes before cutting.

   Bake both tourtière pies · 45 minUses Both prepared pies

9. 9

   Step 9: Slice the two rested pies and serve eight to ten portions from the complete batch.

   Uses Both rested cooked pies