Classic Tourtière

What you need

Ingredients

Measured for 8 servings.

• 30 mlCanola Oil
• 120 gOnion
• 10 gGarlic
• 454 gGround Beef
• 454 gGround Pork
• 5 gDried Thyme
• 2 gSalt
• 2 gPepper
• 2.5 gGround Clove
• 1 gGround Nutmeg
• 1 bay leaf (about 0.2 g)Bay Leaf
• 240 mlReady-to-use Beef Stock
• 150 gRusset Potato
• 600 gPlain Flour
• 284 gButter
• 1 egg (about 50 g)Egg
• 195 ml (180 + 15)Cold Water

Make it

Method

1. 01

   Rub 284 g cold butter into 600 g plain flour until crumbly. Add the measured cold water gradually, starting with 140 ml and using up to about 180 ml or just enough to make a cohesive dough; reserve 15 ml for the egg wash. If the flour is unusually dry, add only a little extra water. Divide into four discs for two 9-inch pies and chill at least 30 minutes.

2. 02

   Heat 30 ml canola oil in a wide pan. Soften 120 g onion and 10 g garlic for 5 minutes; add 454 g ground beef and 454 g ground pork and brown fully, breaking up clumps. Stir in 5 g thyme, 2 g salt, 2 g black pepper, 2.5 g cloves, 1 g nutmeg and one bay leaf.

3. 03

   Pour in 240 ml ready-to-use beef stock and grate in 150 g peeled potato. Simmer about 15 minutes, stirring until most liquid is absorbed. Remove the bay leaf and cool the filling completely. Ground meat must reach at least 71°C.

4. 04

   Heat the oven to 190°C. Line two 9-inch pie plates with dough, divide completely cooled filling equally and cover with the remaining dough. Seal edges and cut steam vents. Beat the egg with the reserved 15 ml water and brush over both lids. Bake about 45 minutes until the crust is richly golden; rest 15 minutes and cut each pie into four.