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3 cups all purpose flour
1/2 tsp Salt
1 tbsp Sugar
1 cup Cold Butter
1 egg
½ cup ice cold water
2 tablespoons Olive Oil
1 small onion diced
2 garlic cloves minced
1 ½ pounds ground beef
1 pound ground pork
1 cup potatoes peeled, diced
2 teaspoons cinnamon
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground mustard
1 1/2 teaspoons ground allspice
1 teaspoon ground cloves
2 teaspoons coarse salt
1/2 cup Beef Broth
1/2 tablespoons Flour
  • Medium




Tourtéire is both the name of this dish  and also the name of the vessel it is made in. Some version of Tourtéire is made all over Canada, with various different ingredients used depending on where you are. This meat pie is typically served over the holidays and almost always has a double crust made of a savory, flaky pastry. The popular French-Canadian delicacy is served at Christmastime and garnished with tomato sauce and pickled beets. Every grandmother tends to have a secret recipe, so nothing compares to a homemade tourtière.

Makes 1 large pie                                                                                                                                                                                          Serves: 8-12

 How to Make Tourtiere:

  1. Preheat oven to 375˚F.
  2. Blend cold butter into the flour using two knives or a pastry tool. Add salt, sugar and cut until it resembles coarse oatmeal. Slowly add egg, vinegar and water (slowly) until you can knead the dough into 2 equal balls of dough that holds together.
  3. Roll out on a flat, floured surface, until the dough is large enough to line a 10 inch pie pan. Chill in fridge.
  4. Next, heat a large skillet to medium high. Add the oil.
  5. Add onions and garlic, cooking until fragrant, about 1 minute.
  6. Add ground beef, pork and potatoes, and cook until no longer pink, breaking up the meat into small pieces.
  7. Add spices and flour and cook for 2 minutes.
  8. Slowly pour broth into the skillet and stir until thickened.
  9. Pour this mixture into the pie pan. Place the second rolled ball of dough on top and seal the edges of the two crusts together, rolling to one over the other if needed, and press gently with a fork or fingers.
  10. Bake for 45 – 50 minutes or until the pie crust is golden brown in color.

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