Rich Canadian Tourtière with Pork and Veal
Classic French-Canadian Meat Pie
A savory pie dish featuring a well-seasoned blend of pork and veal encased in a flaky crust, perfect for festive celebrations.
- 2 h 45 min
- 6
- Intermediate
Ingredients
For the Crust
For the Filling
For the Spice Mix
For the Egg Wash
Preparation
Making the Crust
Combine flour and salt
In a large bowl, combine flour and salt.
Cut in butter
Cut in butter with a pastry cutter until mixture resembles coarse crumbs.
Form the dough
Gradually add ice water, mixing until dough forms.
Preparing the Filling
Cook onion and garlic
In a large skillet over medium heat, cook onion and garlic until soft.
Ensure all filling ingredients are fully cooked to avoid raw meat juices contaminating the finished pie.
Brown the meats
Add ground pork and veal, cooking until browned.
Add spices and broth
Stir in the spice mix and chicken broth, simmer until slightly thickened.
Chill filling before adding to the crust to prevent sogginess.
Cooking Process
Blind bake the crust
Roll out half the dough, fit into a pie pan, and pre-bake the crust.
Add the filling
Evenly spread the cooled filling into the pre-baked crust.
Complete the pie
Roll out the remaining dough to cover, seal edges, and brush with egg wash.
Plating & Serving
Rich Canadian Tourtière with Pork and Veal
Rich Canadian Tourtière with Pork and Veal
Slice and Serve
Slice the tourtière into generous wedges and serve hot, allowing the flavors and textures to shine.