A classic Canadian tourtière — a comforting double-crust pie of spiced ground beef and pork bound with grated potato, baked golden. A French-Canadian festive favourite.
- 2 tablespoons Canola Oil
- 1 chopped Onion
- 2 cloves minced Garlic
- 1 lb Ground Beef
- 1 lb Ground Pork
- 1 tsp Dried Leaves Of Summer Savoury
- To taste Salt
- To taste Pepper
- 1/2 tsp Ground Clove
- 1/2 tsp Ground Nutmeg
- 1 Bay Leaf
- 1 cup Beef Stock
- 1 small Russet Potato
- 4 Shortcrust Pastry
- 1 beaten Egg
Video
Preparation
- Heat the oil over medium-high in a large sauté pan and sauté the onion and garlic until softened, about 5 minutes. Add the ground beef, pork and spices and cook until the meat is browned.
- Add the beef broth, bring to a simmer, then reduce to medium-low. Stir in the grated potato and cook until the liquid is almost absorbed, about 15 minutes. Remove the bay leaf, season with salt, then take off the heat and leave the filling to cool completely — it bakes best chilled.
- Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out one disc of dough to less than ¼-inch thick and line a 9-inch pie plate. Fill with the cooled mixture, spread evenly, then roll out another disc, cut a hole in the centre for steam, and lay over the filling. Trim the dough to ½ inch beyond the edge and pinch the edges together, then brush with the egg wash.
- Bake for about 45 minutes, until the pastry is a rich golden brown. Let cool for 15 minutes before slicing. (Makes two 9-inch pies.)
