Classic TOURTIERE PIE. French-Canadian MEAT PIE. Recipe by Always Yummy!

Traditional Canadian tourtiere pie it is a thin unusual easy to make dough and any meat mince you like – pork and beef mince or pure pork with potato that makes a mince tender. You will be pleasantly surprised with a cooking process as no any special skills needed but result beyond all expectations. Serve your tourtiere pie with pickled cucumbers, mustard or tomato sauce.

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✅ Ingredients:
• pork mince – 17 oz | 500 g
• beef mince – 17 oz | 500 g
• bulb onion – 5 oz | 150 g
• potato – 12 oz | 350 g
• wheat flour – 10 oz | 300 g
• butter – 5 oz |160 g
• 1 egg
• garlic – 3 cloves
• vegetable oil – 2 tbsp
• water – 6 tbsp
• ground coriander – ½ tsp
• ground cinnamon – ½ tsp
• ground cloves – ¼ tsp
• ground nutmeg – ¼ tsp
• ground black pepper – ½ tsp
• salt – 1,5 tsp

✔︎ You will need:
• oven
• baking dish Ø 10 in | 26 cm
• pan
• saucepan
• rolling pin
• pastry board or any applicable surface
• bowl
• carving board

📙 Preparation:
1. Add the wheat flour, ½ tsp of salt and butter (should be cold) into a blender bowl and crush until crumbs.
2. Replace the flour mixture into a bowl and add 6 tbsp of cold water, knead the dough, cover with a food film and put into a fridge for 30 minutes.
3. Boil the potato and mash until puree.
4. Heat a pan, add the vegetable oil, lay the chopped bulb onion and fry over medium heat for 4 minutes stirring occasionally.
5. Add the pork mince and fry over medium heat for 3 minutes stirring constantly to have a crumbly mince.
6. Add the beef mince and fry for 6-7 minutes more over medium heat stirring until juice evaporates.
7. Add the ground coriander, 1 tsp of salt, ground cloves, nutmeg, black pepper and mashed potato into the pan, stir well and cool well.
8. Divide the dough into halves, roll one half into a disk a bit bigger than a baking dish size and place the disk into it forming the pie base including the dish walls.
9. Lay the cold mince filling on the dough spreading over the surface.
10. Make another disk of dough and cover the pie with it. Seal the edges, beat an egg and brush the pie with it.
11. Make 5-6 slits with a knife in the centre of dough top.
12. Put the pie into the oven preheated to 350°F | 180°C and bake for 40 minutes until golden brown.
13. Take your tourtiere meat pie out of the oven, leave for 15-20 minutes and serve then to the table.

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