Classic Tourtiere

  • Preparation Time15 mins
  • Cooking Time90 mins
  • DifficultyMedium

For the Pastry

2 ½ cups all purpose flour
½ teaspoon fine salt
½ cup unsalted butter
½ cup vegetable shortening
2 tablespoons lemon juice
6 tbsp to 10 tbsp cold water as needed

For the Filling

1 ½ cups diced, peeled potatoes
1 ½ pounds ground pork, veal, beef or combination
2 onions, diced
1 medium carrot, peeled and finely diced
2 cloves garlic, minced
2 bay leaves
¾ teaspoon fine salt
¼ teaspoon ground black pepper
½ teaspoon crushed celery seed
dash of allspice
dash of ground cloves
1 cup apple cider
½ cup water
1 egg mixed with 2 Tbsp (25 mL) water for glazing

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.

For the Filling

Cook potatoes in an uncovered pot of salted water until tender and drain. Roughly mash potatoes and set aside to cool.

In a large sauté pan or skillet, sauté beef, pork and/or veal over medium heat until no longer pink.

Drain off excess fat, add onions, carrots and seasonings and sauté until tender, about 10 minutes.

Add cider and water and bring up to a simmer. Let mixture simmer for about 15 minutes, until most of liquid is absorbed.

Remove from heat, stir in potatoes and cool to room temperature. This can be prepared a day in advance.

Preheat oven to 375 °F.

On a lightly floured surface, cut dough in half, roll out to just less than ¼-inch (0.5 cm) thickness and line an 8-inch (20 cm) springform pan. Fill with tourtière filling.

Roll out remaining dough, cut a hole in centre (for steam to escape) and place on top of filling.

Pinch edges of crust together and brush with eggwash. Bake for 40 to 45 minutes, until pastry is a rich golden brown.

Let cool 5 minutes, then remove from pan and serve.

Tourtière can be made up to 2 days in advance and reheated in a 300 °F oven.

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