Canadian · Pork
Tourtiere
A traditional French-Canadian meat pie featuring spiced pork and mashed potato filling in flaky pastry. This Quebec classic is perfect for winter holidays and combines aromatic spices with tender meat for authentic comfort food.
The Method
Instructions
First things first, preheat your oven to a nice 200 degrees Celsius , or 180 degrees if you're using a fan oven , which would be about gas mark 6 . This will give you a perfect hot environment to bake your tourtiere later on. While the oven is warming up, let's get those potatoes ready. Pop them into a pot of boiling water and let them cook until they're tender enough to mash easily , this usually takes about 15 to 20 minutes depending on the size of your potato chunks. Once they're soft, drain off the water and mash them up until smooth. Then, set the mash aside and give it some time to cool down; this step is important so it doesn't cook the other ingredients when you mix everything later.
Now, take a non stick pan and heat up a splash of sunflower oil over medium high heat. When the oil is nice and hot, add in the minced pork and finely chopped onions. Fry these together, stirring often, until the mince is beautifully browned and the onions have softened and become slightly golden. This usually takes about 5 to 7 minutes; the sizzling sound and that rich aroma mean you're on the right track. Next, throw in the minced garlic and your blend of warming spices , allspice, cinnamon, and a pinch of nutmeg , along with the vegetable stock. Season generously with black pepper and just a little salt to bring out all those flavors. Give everything a good stir so the spices and stock mingle with the meat and onions. Once it's all combined and fragrant, remove the pan from the heat. Then, mix this savory pork mixture into your cooled mashed potatoes. This combo forms the delicious filling for your pie. Let this mixture cool completely before moving on; it helps with handling later and keeps the pastry crisp.
Next up is the fun part , working with your shortcrust pastry. Roll out half of the pastry dough on a lightly floured surface until it's just the right size to line the base and sides of your 20 to 23 centimeter pie plate or flan tin. Press it gently into place, making sure there are no air bubbles trapped underneath. Then, spoon in all that tasty pork and potato filling, spreading it out evenly. To help seal your pie properly, brush the edges of the pastry with a little water; this acts like glue for the top layer. Roll out the remaining pastry to cover the pie completely. Carefully place this layer over your filling and press the edges together firmly to seal. Trim off any extra pastry for a neat finish. To let steam escape during baking , which helps keep the crust crisp instead of soggy , prick the top of the pastry a few times with a fork. Finally, beat an egg and brush it all over the surface of your pie for a lovely golden glaze once baked.
Pop your pie into the preheated oven and bake it for about 30 minutes . You'll want to watch for that beautiful golden brown color on the pastry, which signals it's perfectly crisp and cooked through. The smell wafting from the oven will be incredible! When it's ready, take the pie out and let it sit for a few minutes before slicing it into wedges. Serve it up with a crisp green salad for a fresh contrast, and enjoy every comforting bite. And hey, if you have any leftovers, they're fantastic cold the next day , just pair them with a selection of pickles for a quick and delicious lunch.
Now, take a non stick pan and heat up a splash of sunflower oil over medium high heat. When the oil is nice and hot, add in the minced pork and finely chopped onions. Fry these together, stirring often, until the mince is beautifully browned and the onions have softened and become slightly golden. This usually takes about 5 to 7 minutes; the sizzling sound and that rich aroma mean you're on the right track. Next, throw in the minced garlic and your blend of warming spices , allspice, cinnamon, and a pinch of nutmeg , along with the vegetable stock. Season generously with black pepper and just a little salt to bring out all those flavors. Give everything a good stir so the spices and stock mingle with the meat and onions. Once it's all combined and fragrant, remove the pan from the heat. Then, mix this savory pork mixture into your cooled mashed potatoes. This combo forms the delicious filling for your pie. Let this mixture cool completely before moving on; it helps with handling later and keeps the pastry crisp.
Next up is the fun part , working with your shortcrust pastry. Roll out half of the pastry dough on a lightly floured surface until it's just the right size to line the base and sides of your 20 to 23 centimeter pie plate or flan tin. Press it gently into place, making sure there are no air bubbles trapped underneath. Then, spoon in all that tasty pork and potato filling, spreading it out evenly. To help seal your pie properly, brush the edges of the pastry with a little water; this acts like glue for the top layer. Roll out the remaining pastry to cover the pie completely. Carefully place this layer over your filling and press the edges together firmly to seal. Trim off any extra pastry for a neat finish. To let steam escape during baking , which helps keep the crust crisp instead of soggy , prick the top of the pastry a few times with a fork. Finally, beat an egg and brush it all over the surface of your pie for a lovely golden glaze once baked.
Pop your pie into the preheated oven and bake it for about 30 minutes . You'll want to watch for that beautiful golden brown color on the pastry, which signals it's perfectly crisp and cooked through. The smell wafting from the oven will be incredible! When it's ready, take the pie out and let it sit for a few minutes before slicing it into wedges. Serve it up with a crisp green salad for a fresh contrast, and enjoy every comforting bite. And hey, if you have any leftovers, they're fantastic cold the next day , just pair them with a selection of pickles for a quick and delicious lunch.
Pairs Well With
