I finally found a good one. I’ve tried several recipes for this traditional Quebecois meat pie, but was never really satisfied with the results. This one is a combination of a few recipes, something I find myself doing a lot these days. One recipe never seems good enough, it’s always missing something, so I need to combine some steps from another recipe and add or substitute a missing ingredient.
- 2 ½ cups all purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1/2 cup vegetable shortening
- 2 Tbsp lemon juice
- 6 tbsp to 10 tbsp cold water as needed
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 pound ground veal
- 1/2 pound ground beef
- 1/2 pound ground pork
- Salt and fresh ground pepper, to taste
- 1/4 pound cremini mushrooms, finely chopped
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1/8 tsp ground cloves
- 1/8 tsp nutmeg
- 1 tsp allspice
- 1 tsp cinnamon
- 1 medium carrot, peeled and finely diced
- 1 small Yukon Gold potato, grated
- 1/2 cup white wine
- Flour, for rolling
- 1 egg yolk
- Sweet Tomato Ketchup, for serving (optional)
- Combine flour with salt. Cut in butter and shortening until mixture is a roughly even crumbly texture. Add lemon juice and water and blend just until dough comes together.
- Shape into a disc, wrap and chill for 30 minutes. While pastry is chilling, prepare filling.
- Pre-heat oven to 450 degrees F
- In a large sauté pan or skillet, add olive oil, butter and sauté beef, pork and/or veal over medium heat until no longer pink seasoning the mixture with salt and pepper. Drain off excess fat, add mushrooms, onions, carrots, grated potatoes, seasonings and sweat the veggies, cooking until softened, about 10 minutes.
- Add white wine and cook until mixture is dry, about 5 to 10 minutes more.
- Taste the tourtière filling and adjust seasoning and spices. Let cool completely.
- On a lightly floured surface, cut dough in half, roll out to just less than 1/4-inch thickness into an 11-inch circle and line a 9-inch pie plate. Add tourtière filling to pastry shell.
- Roll out remaining dough and place on top of filling. Pinch edges of crust together and brush pastry with egg yolk.
- Score the top of the tourtière with a paring knife, to allow steam to escape while baking.
- Bake tourtière for 15 minutes at 450 degrees F. Reduce oven temperature to 350 degrees F. and bake until crust is golden brown and filling is steaming, about 35 minutes, covering loosely with foil if pastry browns too quickly.
- Let tourtière cool for 10 minutes before slicing. Serve with Sweet Tomato Ketchup, if desired.