Classic TOURTIERE PIE. French-Canadian MEAT PIE. Recipe by Always Yummy!

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey reduces fat content while maintaining flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used in pie crust.

potato

🥗Healthier: sweet potato

💰Cheaper: mashed cauliflower

Sweet potato adds nutrients and sweetness.

egg

🥗Healthier: flaxseed meal

💰Cheaper: water

Flaxseed meal can act as a binding agent in the crust.

Add the wheat flour, ½ tsp of salt and butter (should be cold) into a blender bowl and crush until crumbs.

Replace the flour mixture into a bowl and add 6 tbsp of cold water, knead the dough, cover with a food film and put into a fridge for 30 minutes.

Boil the potato and mash until puree.

Heat a pan, add the vegetable oil, lay the chopped bulb onion and fry over medium heat for 4 minutes stirring occasionally.

Add the pork mince and fry over medium heat for 3 minutes stirring constantly to have a crumbly mince.

Add the beef mince and fry for 6-7 minutes more over medium heat stirring until juice evaporates.

Add the ground coriander, 1 tsp of salt, ground cloves, nutmeg, black pepper and mashed potato into the pan, stir well and cool well.

Divide the dough into halves, roll one half into a disk a bit bigger than a baking dish size and place the disk into it forming the pie base including the dish walls.

Lay the cold mince filling on the dough spreading over the surface.

Make another disk of dough and cover the pie with it. Seal the edges, beat an egg and brush the pie with it.

Make 5-6 slits with a knife in the centre of dough top.

Put the pie into the oven preheated to 350°F | 180°C and bake for 40 minutes until golden brown.

Take your tourtiere meat pie out of the oven, leave for 15-20 minutes and serve then to the table.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens