---
title: Tourtière (French-Canadian Meat Pie)
servings: 8
prep time: 35 minutes
cook time: 60 minutes
source: https://mycibora.com/recipes/tourtiere
---

Gather @all-purpose flour{350%g}, @ground pork{500%g}, @ground beef{300%g}, @chicken stock{200%ml}, @ground cinnamon{0.5%tsp} and @ground clove{0.25%tsp}.

Rub the cold @butter{230%g} into the flour until pea-sized flakes remain, then bring together with just enough @ice water{100%ml} to form a dough. Divide in two, flatten into disks and chill 30 minutes. ~{30%minutes}

Brown the pork and beef with the @onion{1} and @garlic{3%clove} in a skillet, breaking up any clumps, until no pink remains.

Stir in the diced @potato{1}, stock, cinnamon and clove; simmer uncovered until the liquid is mostly absorbed and the mixture holds together, about 15 minutes. ~{15%minutes}

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

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

Brush all over with beaten @egg{1} and bake at 200°C for 15 minutes, then at 180°C for 35–40 minutes more, until deep golden. ~{45%minutes}

Rest 10 minutes before slicing so the filling sets. ~{10%minutes}