Easy Tourtière

Prep time: 10min
Total time: 90min
Serves 8
3 cup
all-purpose flour
750 mL
1 tsp
salt
5 mL
1/2 tsp
dry mustard
2.5 mL
1/2 cup
cold unsalted butter, cubed
125 mL
1/2 cup
cold vegetable shortening, cubed
125 mL
1
egg, beaten
2 tsp
white vinegar
10 mL
Ice water
1 tbsp
olive oil
15 mL
1 cup
finely diced onion
250 mL
1 tsp
each of salt, pepper and dry mustard
5 mL
1/4 tsp
each of ground cloves, nutmeg and cinnamon
1 mL
1/2 cup
finely diced carrot
125 mL
3
garlic cloves, finely chopped
2 tsp
each finely chopped fresh thyme and fresh sage
10 mL
1 1/2 lb
lean ground beef
680 g
1/4 cup
water
60 mL
1 tbsp
cornstarch
15 mL
1
egg
1 tbsp
water
15 mL
Per 1/10 of recipe (114 grams).
calories
500
fat
32 g
saturated fat
13 g
carbs
32 g
sugar
1 g
protein
20 g
cholestrol
100 mg
fibre
2 g
sodium
530 mg

Directions

  1. For the pastry: In a mixing bowl whisk flour, salt and dry mustard together. Using a pasty cutter or two knives, cut the cold butter and shortening into the flour mixture until it looks like coarse crumbs. In a liquid measuring cup, combine the egg and vinegar and add enough ice water to make 2/3 cup (150 mL). Drizzle the egg mixture over the dry ingredients and stir with a fork until dough starts to come together. Divide the dough in half and form into discs. Wrap each disc in plastic wrap and refrigerate until chilled, at least 1 hour. (Pastry can be made and refrigerated two days ahead.)

  2. For the filling: Heat olive oil in a large skillet and sauté onion with salt, pepper, mustard and spices. Add the carrot, garlic and herbs and sauté for 1 to 2 min over medium heat until spices start to become fragrant. Add the beef and sauté over medium heat, about 15 min. Add 1/4 cup (60 mL) of water to the mixture. Mix the cornstarch with the other 2 tbsp (30 mL) of water to make a slurry. Stir into the meat and simmer, 5 to 10 min until mixture is thickened. Take off the heat and let cool completely. (Meat mixture can be made 1 day ahead and refrigerated in an airtight container).

  3. On a lightly floured clean surface roll out one pastry disc to 1/8” (3 mm) thick and approximately 12” (30 cm) in diameter to fit a 9” (23 cm) pie plate, allowing the extra pastry to fall over the sides. Spoon meat filling into pastry. Roll out second pastry disc, repeating size and thickness of the first. For the egg wash: Mix the egg and 1 tbsp (15 mL) of water together. Brush egg wash along the edge of pie shell. Trim pastry, leaving 1” (3 cm) dough over edge. Cover the pie with the second rolled out pastry. Press the edges of the pie to seal. Trim any excess dough and finish by crimping the edges of the pie.

  4. Preheat oven to 400°F (200°C). Brush pie with remaining egg wash, cut steam vents in the top and bake in the lower third of the oven for 30 to 40 min or until top of tourtière is golden brown. Let rest for 10 to 15 min before serving.

Tip

Don’t have time to make your own pastry? Thaw two store-bought deep-dish pastry shells overnight. Start with Step 2, then fill one shell with the meat mixture and egg wash the edge, then use the second thawed pastry shell to cover the pie, and crimp the edges before moving to Step 4.