Entree: Canada – Prairies – Tourtière (Savory Canadian meat pie of spiced minced pork and beef baked in a flaky pastry crust)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 5 min

Additional 15 min

Total 1 hr 45 min

Ingredients

- 2 tbsp (30 ml) unsalted butter
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 1 medium potato, peeled and finely diced, approx. 6 oz (170 g)
- 1/2 cup (120 ml) beef or chicken stock
- 2 tbsp (30 ml) dry breadcrumbs
- 1 tsp (5 ml) ground cinnamon
- 1/2 tsp (2.5 ml) ground cloves
- 1 tsp (5 ml) ground allspice
- 1/4 tsp (1.25 ml) ground nutmeg
- 1 bay leaf
- 1 tsp (5 ml) dried thyme
- 1 1/2 tsp (7.5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 (9-inch) pie crusts, store-bought or homemade
- 1 large egg, beaten (for egg wash)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Melt the butter in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes.
3. Add the ground pork and ground beef to the skillet. Break up with a spoon and brown until no longer pink, about 8–10 minutes.
4. Stir in the diced potato, stock, breadcrumbs, cinnamon, cloves, allspice, nutmeg, bay leaf, thyme, salt, and pepper. Reduce heat to low and simmer, stirring occasionally, until the potato is very tender and liquid has mostly evaporated, about 15–20 minutes. Remove and discard the bay leaf. Taste and adjust seasoning; let the filling cool slightly.
5. Roll one pie crust into a 9-inch pie pan and press to fit. Fill with the cooled meat mixture, mounding slightly in the center.
6. Top with the second crust, trim and crimp the edges to seal. Cut a few small vents in the top crust and brush the surface with the beaten egg.
7. Bake in the preheated oven until the crust is golden brown and filling is bubbling, about 35–45 minutes. If the crust browns too quickly, loosely tent with foil.
8. Remove from the oven and let rest 10–15 minutes before slicing and serving.