Tourtière — Québécois Spiced Meat Pie

Shopping list

• 500 g shortcrust pastry — homemade or shop-bought, enough for top and bottom

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• 300 g pork mince

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• 200 g beef mince

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• 1 piece onion — finely chopped

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• 2 clove garlic — minced

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• 1 piece potato — peeled and finely diced

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• 150 ml beef stock

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• 0.5 tsp ground cinnamon

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• 0.25 tsp ground cloves

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• 0.25 tsp ground allspice

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• 0.5 tsp dried thyme

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• 1 tsp salt

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• 0.5 tsp ground black pepper

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• 1 piece egg — beaten, for egg wash

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Step by step

1. 1

   In a large heavy-based pan over medium heat, cook the pork and beef mince with the onion and garlic, breaking up the meat with a wooden spoon, for about 8 minutes until browned.

2. 2

   Add the diced potato, beef stock, cinnamon, cloves, allspice, thyme, salt, and pepper. Stir well, bring to a simmer, then reduce the heat to low.

3. 3

   Cover and simmer gently for 30– 35 minutes, stirring occasionally, until the potato is tender and the mixture has thickened. If it looks dry, add a splash more stock. Taste and adjust seasoning. Remove from heat and let cool completely.

4. 4

   Preheat your oven to 200°C (180°C fan). Lightly grease a 23 cm pie dish.

5. 5

   Roll out half the pastry on a floured surface and line the pie dish, leaving a 2 cm overhang. Spoon in the cooled meat filling, spreading it evenly.

6. 6

   Roll out the remaining pastry for the top. Brush the edges of the bottom crust with beaten egg, then lay the top crust over the filling. Press the edges together to seal and crimp with a fork. Trim any excess pastry.

7. 7

   Cut a small steam vent in the centre of the pie and brush the entire top with beaten egg.

8. 8

   Bake for 35– 40 minutes until the pastry is deep golden brown. If the edges brown too quickly, cover them with foil.

9. 9

   Remove from the oven and let rest for 10 minutes before slicing. Serve warm or at room temperature.