Classic Tourtière Recipe
Classic Tourtière Recipe Ingredients
Meat Filling (for 2 pies):
- Ground pork weighing two pounds
- one medium onion, diced
- 1 tablespoon of dried mustard and 2 tablespoons of salt
- Thyme, 1 teaspoon
- 12 teaspoon sage
- 14 teaspoon savory
- water, 1 cup
- 4 or 5 bread slices’ worth of crushed crust
Pastry:
- 1 pound lard 5 1 and a half cups cake and pastry flour
- Brown sugar, 4 tbsp
- 12 teaspoon baking soda
- Large egg, 1 teaspoon salt
- 1/9 cup vinegar
- Water as required
In order to brush before baking:
- 1 big egg
- 1 tablespoon water
Classic Tourtière Recipe Ingredients Instructions
- Prepare the filling: In a saucepan, combine all of the filling ingredients. Sauté, stirring regularly, over medium heat until the meat is no longer pink. The meat should not be browned. Reduce the heat to low and cover for 30 minutes. Crumble bread crusts into the mixture and toss until absorbed. Transfer the mixture to a bowl, cover, and chill until ready to use.
- To make the pastry, whisk together the flour, sugar, baking soda, and salt in a large mixing bowl. Using a pastry blender or two knives, cut in the fat until it is completely absorbed. In a one-cup measuring cup, combine the egg and vinegar, then add enough water to fill the measuring cup to 1 cup. Add approximately 2/3 of this mixture to the flour mixture at a time, stirring after each addition, until a wet dough is formed. Split the dough into 4 pieces, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees Fahrenheit.
- 1 piece of dough should be placed on a well-floured work surface. Roll out the dough into a circle large enough to fit a 9-inch pie pan. Take note: You will have lots of money. Roll out to the appropriate thickness and cut any excess. Put in the bottom of a pie pan. Half of the meat filling should be added. Roll out another piece of dough large enough to cover the first. Pinch or use a fork to seal the outside edges together. To create two pies, repeat with two additional pieces of dough and the remaining meat filling. If you have extra dough, it may be chilled or frozen for another time and use.
- Brush the tops of the pies with an egg mixture made with 1 tablespoon of water. Make a few openings in the center to let the steam escape.
- Put in a preheated oven (*If using glass pie plates, drop the oven temperature to 375F and bake for 40-45 minutes), otherwise bake at 400F for 35-40 minutes, or until golden. If you believe your pastry is getting too brown, simply cover it with aluminum foil for the last few minutes of baking.
- Serve hot.
Notes:
- The pastry recipe yields enough for three 2-crust pies. Because the filling is for two pies, you won’t need all of the pastry. The surplus can be refrigerated or frozen for another time or purpose.
- Cloves are a typical addition to Tourtière, but I don’t like them in this pie. If you like cloves, you may easily add a pinch to the recipe.
- As previously said, you may use entirely ground pig (my preferred option) or a blend of various meats such as beef, pork, and/or veal.
- For extra tips, techniques, and substitute options for this dish, check the Ingredient and Cook’s Notes above the recipe card.