Description
Quebec-Style Beef Tourtière is a traditional Canadian meat pie filled with a flavorful mixture of ground beef, aromatic spices, potatoes, and onions, all encased in a buttery, flaky crust. This comforting dish is perfect for family dinners or holiday gatherings and offers a delicious taste of French Canadian cuisine.
Ingredients
Scale
Filling
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1/2 tsp dried thyme
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 medium potatoes, peeled and diced
- 1 tbsp vegetable oil
- 1 tbsp fresh parsley, chopped (optional)
Crust
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, cold and cut into cubes
- 6-8 tbsp ice-cold water (more if needed)
Egg Wash
- 1 egg, beaten
Instructions
- Prepare the crust: In a large bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice-cold water, a tablespoon at a time, mixing gently until the dough starts to come together. Form the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
- Cook the filling: In a large skillet, heat the vegetable oil over medium heat. Add the finely chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain excess fat if necessary. Add the diced potatoes, beef broth, dried thyme, ground cinnamon, ground cloves, ground nutmeg, salt, and black pepper. Simmer the mixture over low heat until the potatoes are tender and the liquid has mostly evaporated, about 20-25 minutes. Stir occasionally to prevent sticking. Remove from heat and stir in fresh parsley if using. Let the filling cool slightly.
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking.
- Assemble the pie: On a floured surface, roll out one disc of chilled dough to fit a 9-inch pie dish. Carefully transfer it to the dish and press it into the bottom and sides. Pour the cooled meat filling evenly over the crust. Roll out the second dough disc and place it over the filling. Trim any excess dough, then crimp the edges to seal the pie. Cut a few small slits in the top crust to allow steam to escape.
- Apply egg wash: Brush the top crust with the beaten egg to give it a glossy, golden finish once baked.
- Bake the tourtière: Place the assembled pie in the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and serve: Remove the pie from the oven and allow it to cool for about 10 minutes before slicing. Serve warm for the best flavor and texture.
Notes
- You can substitute ground pork or a mixture of beef and pork for the filling for a different flavor profile.
- If the dough becomes too sticky while rolling, chill it for a few minutes to firm up.
- Leftover tourtière tastes great reheated and can be frozen for up to one month.
- Adjust spices to your taste; some like to add a little allspice or bay leaves for extra depth.
