Tourtière (French-Canadian Meat Pie)

Method

1. 1

   Rub the cold butter into the flour until pea-sized flakes remain, then bring together with just enough ice water to form a dough. Divide in two, flatten into disks and chill 30 minutes.

   💡 Visible butter flecks are what puff into flaky layers — stop before the dough looks uniform.

2. 2

   Brown the pork and beef with the onion and garlic in a skillet, breaking up any clumps, until no pink remains.

3. 3

   Stir in the diced potato, stock, cinnamon and clove; simmer uncovered until the liquid is mostly absorbed and the mixture holds together, about 15 minutes.

   💡 The filling should be moist but not soupy — a wet filling makes a soggy bottom crust.

4. 4

   Cool the filling to room temperature, then roll one disk into a 28 cm round and line the pie dish.

5. 5

   Fill with the meat mixture, roll out the second disk for the lid, crimp the edges shut and cut a few steam vents.

6. 6

   Brush all over with beaten egg and bake at 200°C for 15 minutes, then at 180°C for 35–40 minutes more, until deep golden.

7. 7

   Rest 10 minutes before slicing so the filling sets.