top of page

Tourtiere

Makes 1x10" pie
Time: 2-3 hours

676f2028-6e72-024e-76d6-41650c40e9ce.jpeg

It’s rich. It feels luxurious. It takes time. It is SO GOOD

Ingredients

*Pie Dough for a double crusted 10” pie
400g Medium Ground Beef
400g Ground Pork
2 Italian Sausages
1 Potato
1c Chicken Stock
2 Cloves Garlic, Minced
1 Yellow Onion, Diced
1T Dijon Mustard
1/2t Cinnamon
1/2t Ginger
1/2t Thyme
1/4t All-Spice
Salt + Pepper to Taste

Method

*If you’ve come to a workshop and you have the sourdough pie dough recipe, that will work perfectly for this! You won’t need the whole batch, so you can plan on using the excess to create a few sweet hand pies or something! If you haven’t come to a workshop, a recipe like Martha Stewart’s Pate Brisee will be great.


Cut the potato into 1/2” cubes. Boil for 5 minutes.
In a large frying pan, sautee the onion in 2T butter until soft, or 5 minutes. Add in the minced garlic and cook, stirring often, for another 2 minutes. Add in the beef, pork and sausage. Cook until about 90% cooked through, stirring often to break up the meat into tiny bits.
Add in the dijon, spices, par-cooked potato, and chicken stock. Cook for 15 minutes, or until the stock has evaporated. Season with salt and pepper. Taste it. It is missing anything for you?! Pour it into a bowl and chill.
In the meantime, roll out your bottom and top pie dough. Lay the bottom dough into a 10” pie plate, being sure to have about 1” of overhang. Pour the  cooled filling in, and make sure to press down to minimize any air pockets. If you’ve got a pie bird, be sure to have it placed in the center of your pie before adding in the filling. The pie bird helps the pie to vent properly, helping to ensure a nice crisp crust everywhere. If you don’t have a pie bird, no problem! Just cut some slits in your top crust to allow for steam venting. When you lay your pie dough top on, you can either cut out a small hole to go around the pie bird (like I did in the photos), or you can just let the beak do the trick, pushing down with some pressure to squeeze that bird through the top dough.
Remember that 1” of overhang you were sure to have on the bottom dough? Fold it up and over the top dough. Crimp it all in to place.
Chill the pie thoroughly before baking. 20 minutes in the fridge would be great. Whisk up an egg and brush a layer of egg wash onto all of the dough. Place the pie on a parchment lined baking tray and bake at 375F for 45-60 minutes, until deeply golden brown all over. I like using a glass pie plate because you can cheat a little bit — is the bottom done? Does it need a few more minutes?
Let it rest for 15 minutes before diving it. Serve with a simple, fresh green salad to cut through the delicious heartiness, and enjoy!

Docked Pie Shell.jpg
83492100-f0a5-eb1f-ef78-6851d617b9e7.jpeg

Leave a note and let me know what you think about this recipe!

  • Instagram
bottom of page