Main
Quebec Tourtière (Meat Pie)
- Preparation time
- 1 h 40
- Servings
- 6 servings
Ingredients
- Onion — to buy1
- Celery stalk — to buy1 branche
- Porc haché — to buy300 g
- Ground beef — to buy300 g
- Potato — to buy2, en petits dés
- Cinnamon — to buy1/2 c. à c.
- Clove — to buy1 pincée moulu
- Feuille de laurier — to buy1 feuille
- Salt — to buy1 pincée
- Pepper — to buy1 pincée
- Stock — to buy200 ml
- Shortcrust pastryview the recipe — to buy2 disques
- Egg — to buy1, pour dorer
Preparation
Cook the diced onion and celery in a pot with a little oil for 5 minutes over medium heat, until translucent.
Add the ground pork and ground beef, breaking it up well with a wooden spoon, and cook for 8-10 minutes until browned and no longer pink.
Add the potato cut into very small dice, the cinnamon, ground cloves, bay leaf, salt and pepper, then pour in the broth to just cover.
Simmer covered for 25-30 minutes over low heat, stirring occasionally, until the potato is soft and the mixture has thickened (the potato breaking down slightly helps bind the filling).
Remove the bay leaf, taste and adjust seasoning, then let the filling cool completely before assembling (a hot filling would make the crust soggy).
Line a pie dish with a disc of shortcrust pastry, pour in the cooled filling, cover with the second disc and seal the edges by pinching.
Cut two small slits on top to let steam escape, and brush with egg yolk if you want a shiny crust.
Bake at 200°C/390°F for 35-40 minutes, until the crust is golden brown. Let rest 10 minutes before slicing.