Tourtière Recipe

Make dough

In a large bowl whisk together the flour and 1/2 tsp salt. Add the cold cubed butter and shortening. Using a pastry cutter or your fingertips, cut the fats into the flour until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Sprinkle 4 tablespoons of ice water over the mixture, toss gently with a fork, and add more water 1 tablespoon at a time as needed until dough just comes together when pinched (you may not need all the water). Do not overwork.

Divide dough into two discs, flatten slightly, wrap in plastic, and chill at least 30 minutes (up to 2 days).

Prepare egg wash

Whisk the egg with 1 tsp cold water and refrigerate until ready to use.

Prepare the grated potato: after grating, squeeze out excess moisture with a clean kitchen towel or paper towels and set aside. This prevents a soggy filling.

Heat a large skillet over medium heat and add 1 tablespoon vegetable oil and 1 tablespoon butter. When shimmering, add the finely chopped onion and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes.

Add the minced garlic and cook 30–60 seconds more until fragrant.

Add the ground pork and ground beef (if using) to the skillet. Break the meat up with a spatula and cook over medium-high heat until browned and no longer pink, about 6–8 minutes. Drain off excess fat if there is a lot, leaving a little for flavor.

Stir in the grated potato, chicken or beef stock, and 1 tablespoon tomato paste. Reduce heat to medium-low and simmer, stirring occasionally, until much of the liquid has evaporated and the mixture is fairly dry but still moist, about 8–10 minutes.

Add the thyme, ground cinnamon, allspice, ground cloves, 1.5 tsp salt, and 3/4 tsp black pepper. Taste and adjust seasoning — tourtière should be savory with a hint of warming spice. If using parsley, stir it in now. Remove from heat and let the filling cool to room temperature (about 20–30 minutes).

Preheat the oven to 375°F (190°C). Lightly flour a work surface and roll one dough disc into a circle roughly 11–12 inches in diameter and about 1/8 inch thick. Fit it into a 9-inch deep-dish pie plate, leaving an overhang.

Fill the pastry with the cooled meat and potato mixture, mounding slightly in the center but keeping the filling level with the rim. Brush the exposed rim with a little egg wash.

Roll the second dough disc into a similar-sized circle and place it over the filling. Trim the overhang leaving about 1/2 inch, then fold the top and bottom edges together and crimp to seal. Cut a few slits in the top crust to vent steam; for a decorative touch, create a small pattern with a knife or use a fork to press edges.

Brush the top crust with the egg wash to promote browning. If desired, sprinkle a tiny pinch of coarse salt on top.

Place the pie on a baking sheet to catch drips and bake at 375°F (190°C) for 45–55 minutes, or until the crust is deep golden and the filling is bubbling through vents. If the crust browns too quickly, tent loosely with foil for the last 15 minutes.

Remove the pie from the oven and let rest at least 15–20 minutes before slicing so the filling sets. Serve warm or at room temperature with store-bought or homemade ketchup or pickles on the side if desired.