Anna's Tourtière
Anna's Tourtière
Get this quick and easy meat pie recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 40 minutes
  • Cooking Time 1 hour 10 minutes
  • Yield 4 servings
  • For Pastry:
  • 2½ cups all purpose flour
  • ½ teaspoon fine salt
  • ½ cup unsalted butter
  • ½ cup vegetable shortening
  • 2 tablespoons lemon juice
  • 6 tablespoons to 10 tablespoonsp cold water as needed
  • For Filling:
  • 1½ cups diced, peeled potatoes
  • 1+½ pounds ground pork, veal, beef or combination
  • 2 onions, diced
  • 1 medium carrot, peeled and finely diced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • ¾ teaspoon fine salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon crushed celery seed
  • Dash allspice
  • Dash ground cloves
  • 1 cup apple cider
  • ½ cup water
  • 2 tablespoons (25ml) water for glazing
  1. For pastry, combine flour with salt.
  2. Cut in butter and shortening until mixture is a roughly even crumbly texture. Add lemon juice and water and blend just until dough comes together.
  3. Shape into a disc, wrap and chill for 30 minutes.
  4. While pastry is chilling, prepare filling.
  5. Cook potatoes in an uncovered pot of salted water until tender and drain. Roughly mash potatoes and set aside to cool.
  6. In a large saute pan or skillet, saute beef, pork and/or veal over medium heat until no longer pink. Drain off excess fat, add onions and seasonings and saute until tender, about 10 minutes.
  7. Add cider and water and bring up to a simmer. Let mixture simmer for about 15 minutes, until most of liquid is absorbed.
  8. Remove from heat, stir in potatoes and cool to room temperature. This can be prepared a day in advance.
  9. Preheat oven to 375°F. On a lightly floured surface, cut dough in half, roll out to just less than 1/4-inch (5cm) thickness and line an 8-inch (20cm) springform pan.
  10. Fill with tourtière filling. Roll out remaining dough, cut a hole in center (for steam to escape) and place on top of filling.
  11. Pinch edges of crust together and brush with eggwash.
  12. Bake for 40 to 45 minutes, until pastry is a rich golden brown. Let cool for 5 minutes, then remove from pan and serve.
  13. Tourtière can be made up to 2 days in advance and reheated in a 300°F oven.

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