Try this quick and easy meat pie recipe recipe from Bake with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 25 minutes
  • Cooking Time 1 hour 30 minutes
  • Yield 12 servings
  • Pastry
  • 2½ cups of all-purpose flour
  • ½ teaspoon of fine salt
  • ½ cup of unsalted butter
  • ½ cup of vegetable shortening
  • 2 tablespoons of lemon juice
  • 6 tablespoons to 10 tablespoonsp of cold water, whenever needed
  • Filling
  • 1½ cups of potatoes, diced and peeled
  • 1+½ pounds of ground veal or beef or a combination of both
  • 2 onions, diced
  • 1 medium carrot, peeled and finely diced
  • 2 cloves of garlic, minced
  • 2 bay leaves
  • ¾ teaspoon of fine salt
  • ¼ teaspoon of ground black pepper
  • ½ teaspoon of crushed celery seeds
  • A dash of all spice powder
  • A dash of ground cloves
  • 1 cup of apple cider
  • ½ cup of water
  • 2 tablespoons (25ml) of water for glazing
  1. Pastry:
  2. Combine flour with salt
  3. Cut in butter and shortening until the mixture resembles a rough crumbly texture
  4. Add lemon juice and water. Blend until dough comes together
  5. Shape the dough into a disc
  6. Wrap the dough and chill for 30 minutes
  1. Filling:
  2. Cook potatoes in an uncovered pot of salted water until soft and tender. Afterwhich, drain the potatoes.
  3. Mash the potatoes and set aside to cool.
  4. In a large saute pan or skillet, saute the veal or beef over medium heat until it is no longer pink.
  5. Drain off the excess fat.
  6. Add onions, carrots and seasoning. Saute until tender, for about 10 minutes.
  7. Add cider and water. Bring up to a simmer.
  8. Let the mixture simmer for about 15 minutes, until most of the liquid has been absorbed.
  9. Remove from heat, stir in potatoes and let it cool at room temperature.
  10. Preheat oven to 190°C.
  11. On a lightly floured surface, cut dough in half and roll it out to about ¼ inch (0.5cm) thickness and line an 8 inch (20cm) springform pan.
  12. Fill it with the tourtiere filling.
  13. Roll out the remaining dough. Cut a hole in the center so as to allow the steam to escape. After which, place on top of the filling.
  14. Pinch the edges of the crust together and brush with eggwash.
  15. Bake for 40 to 45 minutes or until pastry turns a rich golden brown.
  16. Let cool for 5 minutes and then remove from pan and serve.

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