Tourtière is a traditional French-Canadian meat pie that is often enjoyed during the holiday season, particularly in Quebec.
Ingredients:
For the crust:
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter or vegetable shortening, chilled and cut into small cubes
- 1/4 cup ice water (approximately)
For the filling:
- 1 lb ground beef
- 1 lb ground lamb
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground black pepper
- 1 teaspoon salt (adjust to taste)
- 3/4 cup beef or chicken broth
- 1/4 cup breadcrumbs (optional, for texture)
Instructions:
- To make the crust, combine the flour and chilled butter or vegetable shortening cubes in a large mixing bowl. Use a pastry blender or your fingertips to cut the fat into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, a few tablespoons at a time, and mix until the dough starts to come together. Be careful not to overmix. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- In a large skillet or frying pan, brown the ground beef and ground lamb over medium heat. Drain any excess fat.
- Add the chopped onions and minced garlic to the skillet with the meat and cook until the onions become translucent.
- Stir in the ground cinnamon, ground cloves, ground nutmeg, ground allspice, ground black pepper, and salt. Mix well to evenly distribute the spices.
- Pour in the beef or chicken broth and bring the mixture to a simmer. Cook for about 10-15 minutes or until the liquid has reduced, and the filling has thickened. If desired, add breadcrumbs to the mixture for added texture.
- Remove the skillet from heat and let the filling cool slightly.
- Roll out two-thirds of the chilled dough on a floured surface to fit a 9-inch pie dish. Carefully place the dough into the pie dish.
- Pour the slightly cooled meat filling into the pie crust, spreading it evenly.
- Roll out the remaining dough and cover the pie. Seal the edges by pressing with a fork or your fingers. You can also create decorative slits or designs on the top crust.
- Bake the tourtière in the preheated oven for about 45 minutes or until the crust is golden brown.
- Allow the pie to cool for a few minutes before slicing and serving.
Enjoy this version of Tourtière with your loved ones during special occasions or holiday gatherings!|
You can try our other recipes too for a yummy taste bud, Have a good day or evening 
