Being from Québec, I've always loved winter for being the time when all the best and heartiest lumberjack foods grace our plates. Tourtière was always high on the list of demands with my sister and I, and being able to recreate it over here in France always brings back memories of some incredibly crisp January evenings spent indoors with her.
Makes one 23cm pie, 5cm deep
For pie crust:
400g plain flour
200g unsalted butter, cold, cut into cubes
1/2 tsp salt
about 8tbsp water chilled
1 egg, for egg wash
400g plain flour
200g unsalted butter, cold, cut into cubes
1/2 tsp salt
about 8tbsp water chilled
1 egg, for egg wash
For filling:
700g ground beef *
300g peeled potatoes, grated
1 small onion, diced
2 garlic cloves
2 tbsp oil
2 tbsp oil
4 bay leaves
1tsp thyme
1tsp cinnamon
1/2tsp cloves
400g water
2tbsp balsamic vinegar
2tbsp tomato paste
Salt and pepper
Prepare your pie crust and filling the night before.
To do this put your onions, garlic and oil in a large pot and cook over a medium heat for 1-2 minutes until soft. Add in your beef and cook for 6-7 minutes stirring occasionally and allowing it to brown a little. Finally, add in your grated potatoes, water, balsamic, tomato paste and all your spices and allow to simmer uncovered until most of the water has evaporated, about 25-30 minutes. Salt and pepper to taste and allow to cool. Store in the fridge until ready to assemble.
For the crust, mix your flour and salt with your butter cubes until the mixture resembles coarse bread crumbs (No need to be too perfect as larger lumps of butter is what helps give that flaky texture to the crust). Add in just enough of your chilled water for the dough to come together. Split into two, flatten into discs, wrap in cling film and chill for at least 30 minutes before use.
The following day, roll one of your pastry discs out to 3mm thick. Line your pie tin, prick the base and add in your cooled filling, keeping an eye out for any bay leaves (although they won't hurt anyone, they aren't the funnest thing to try and attempt eating). Roll out your second pastry disc, lay it over top of the pie and press the two crusts together to bind. Trim off any excess pastry and crimp the edges in your preferred style. Store in the fridge until ready to bake.
Preheat oven to 180ºC. Beat your egg with just a bit of water and brush the top of your tourtière. Score using your most inventive and skillful design for this is a work of art! Make sure to poke a few holes through the top to allow steam to escape. Bake for 50-60 minutes until the crust is a lovely golden brown. Allow to cool for 15 minutes or completely for optimal slicing action. Tourtière can always be reheated in a low oven (150ºC for 15 minutes) and is delicious served with hot mustard, caramelised onions or the old faithful (and traditional) bit of tomato ketchup.
Salt and pepper
Prepare your pie crust and filling the night before.
To do this put your onions, garlic and oil in a large pot and cook over a medium heat for 1-2 minutes until soft. Add in your beef and cook for 6-7 minutes stirring occasionally and allowing it to brown a little. Finally, add in your grated potatoes, water, balsamic, tomato paste and all your spices and allow to simmer uncovered until most of the water has evaporated, about 25-30 minutes. Salt and pepper to taste and allow to cool. Store in the fridge until ready to assemble.
For the crust, mix your flour and salt with your butter cubes until the mixture resembles coarse bread crumbs (No need to be too perfect as larger lumps of butter is what helps give that flaky texture to the crust). Add in just enough of your chilled water for the dough to come together. Split into two, flatten into discs, wrap in cling film and chill for at least 30 minutes before use.
The following day, roll one of your pastry discs out to 3mm thick. Line your pie tin, prick the base and add in your cooled filling, keeping an eye out for any bay leaves (although they won't hurt anyone, they aren't the funnest thing to try and attempt eating). Roll out your second pastry disc, lay it over top of the pie and press the two crusts together to bind. Trim off any excess pastry and crimp the edges in your preferred style. Store in the fridge until ready to bake.
Preheat oven to 180ºC. Beat your egg with just a bit of water and brush the top of your tourtière. Score using your most inventive and skillful design for this is a work of art! Make sure to poke a few holes through the top to allow steam to escape. Bake for 50-60 minutes until the crust is a lovely golden brown. Allow to cool for 15 minutes or completely for optimal slicing action. Tourtière can always be reheated in a low oven (150ºC for 15 minutes) and is delicious served with hot mustard, caramelised onions or the old faithful (and traditional) bit of tomato ketchup.
* Tourtière is traditionally made with pork or a mix of pork and beef. I'm not the biggest fan of pork, so I use 100% beef (half lean, half normal) or a mix of beef and veal, but feel free to use what you like, but ensure that some of your meat has a bit of fat in it so that it doesn't become too dry.
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