Tourtière (Canadian Meat Pie) a.k.a The BEST meat pie in the world!

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and lower in fat.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber and nutrients.

potato

🥗Healthier: sweet potato

💰Cheaper: mashed cauliflower

Sweet potato adds vitamins, while cauliflower is lower in carbs.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats.

Prepare the rough puff pastry from scratch using a food processor.

Measure out 2 cups of unbleached all-purpose white flour and add it to the food processor.

Cut 1 and 1/4 cups of very cold butter into cubes and add to the flour in the food processor.

Process the mixture while adding 2/3 cup of ice cold water until a dough forms.

Dump the dough onto a floured work surface and shape it into a rectangle.

Roll out the dough to about 10 inches in length, fold it, and repeat the rolling and folding process 10 to 15 times.

Flour the dough, place it in a ziploc container, seal it, and refrigerate for at least 2 hours or overnight.

Prepare the filling by finely dicing 2 small onions and chopping 3-4 cloves of garlic.

Remove the stems from kale and cut the leaves into thin stripes.

Preheat a large pan over medium heat and add a drizzle of avocado oil.

Add the diced onions to the pan and sauté until translucent, about 5-7 minutes.

Add 2 pounds of ground pork to the pan, breaking it up with a wooden spoon and browning it.

Season the meat with 1 teaspoon of allspice, 1 teaspoon of cinnamon, salt, pepper, and the chopped garlic.

Cook the meat until fragrant and fully cooked.

Mix 1/2 cup of cold beef broth with 1 tablespoon of corn starch and add it to the meat mixture.

Stir in 1/3 cup of dried cranberries and the sliced kale, cooking until the kale wilts, about 2-3 minutes.

Remove the meat filling from heat and let it cool completely before assembling the pie.

Preheat the oven to 450°F (232°C).

Divide the chilled dough into two parts: two-thirds for the bottom and one-third for the top.

Roll out the two-thirds of the dough to about 1/6 inch thick and fit it into a meat pie dish.

Ladle the cooled meat filling into the pie crust, compressing it tightly with a wooden spoon.

Roll out the remaining dough to form a circle for the top crust, about 1/6 inch thick.

Place the top crust over the filling, seal the edges with a fork, and cut off excess dough.

Prepare an egg wash by whisking 1 egg with 1 tablespoon of water and brush it over the top crust.

Cut an 'X' in the center of the pie to allow steam to escape.

Bake the pie in the preheated oven at 450°F for 20 minutes, then reduce the heat to 350°F and bake for an additional 20 minutes.

Let the pie sit for at least 10 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens