This recipe makes two (2) finished tourtiere pies
Pie Dough Ingredients
The pie dough ingredients below are for 1 pie shell, you’ll need to make this pie shell component four (4) times in total, 2 for each base and 2 for each cover
- 1 1/4 cups flour, plus more for work surface
- 1 tsp sugar
- 1 tsp fine sea salt
- 1/2 cup (1 stick) butter, cold & cut into large chunks
- 1/4 cup ice water
Meat Pie Ingredients
The meat pie filling ingredients below are enough to fill both pies, so cut everything in half if you only want to make 1 pie.
- 1 head Garlic Cloves
- 1 pound Russet Potatoes, peeled, large dice
- 1/2 pound Sweet Potatoes, peeled, large dice
- 1/2 lb Chuck Beef, trimmed & cut into large cubes
- 1 cup Red Wine
- 1 1/2 cups Beef Broth
- 1 Bay Leaf
- 2 tbsp Butter
- 1 medium Yellow Onion, peeled
- 2 sticks Celery
- 1 large Carrot, peeled
- 1 tbsp Finely Chopped Fresh Rosemary
- 1 lb Ground Pork
- 1/2 lb Ground Beef
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Ground Cloves
- 1 tbsp Kosher Salt
- Freshly Ground Black Pepper
- 2/3 cup Toasted Breadcrumbs
- 1 Egg
Instructions
- Prepare 4 batches of pie pastry, line two 9″ pie plates with 2 of the batches and refrigerate
- Form the remaining 2 batches into discs, wrap in plastic wrap and refrigerate
- Preheat oven to 400°
- Trim off the top of the entire head of garlic, exposing each of the cloves inside
- Brush the exposed cloves with some olive oil
- Wrap the head of garlic in parchment paper, then seal the package with tin foil
- Place the foil package in a small oven-safe dish and roast for 1 hour
- Prepare a separate medium-sized stock pot for boiling the potatoes
- Peel and chop potatoes and sweet potatoes, adding them to a separate to the pot as you go
- Add sufficient water to the pot to cover the potatoes by 2 inches, then generously season with 2 to 3 tbsp of fine sea salt
- Bring the potatoes to a boil over high heat
- Once the potatoes are boiling, reduce heat to medium and simmer partially covered until potatoes are very soft, around 15 to 20 minutes
- Warm a large dutch oven over medium heat
- Add a bit of olive oil to the dutch oven and brown the pieces of chuck beef on all sides
- Once browned, carefully add the red wine and beef broth to the dutch oven, scraping the bottom of the pan to deglaze
- Add bay leaf to the dutch oven and bring to a gentle boil, cover and reduce heat to low
- Simmer the beef for 2 hours until very tender
- Using a slotted spoon, remove beef from the dutch oven and transfer to a clean bowl to cool
- Carefully pour the braising liquid into a separate dish, discarding the bay leaf and reserving 3/4 cup of the liquid for later on
- Roughly chop the onion, celery & carrot and place them in a food processor, with pulse until finely minced throughout
- Return the empty dutch oven to the stovetop over medium-low heat
- Add butter, onions, celery & carrots to the dutch oven and cook, stirring occasionally until mixture is softened, around 15 minutes
- Add finely chopped rosemary and sauté for another minute until fragrant
- Add ground pork & beef to the skillet, increase heat to medium-high
- Stirring frequently, cook until the meat is browned, around 5 minutes
- Temporarily remove meat mixture from heat
- Drain the potatoes and return them to their original pot (not the dutch oven)
- Add roasted garlic and the 3/4 cup reserved braising liquid to the potatoes and mash together until very smooth
- Shred the braised beef into the smallest pieces possible
- Add shredded beef, mashed potato, cinnamon, nutmeg & ground cloves to the ground meat mixture in your dutch oven
- Stir vigorously until thoroughly combined
- Return to the stove top over low heat and bring to a simmer
- Simmer for 5 minutes, stirring occasionally to make sure nothing burns or sticks
- Set aside and let cool for 20 minutes
- Add toasted bread crumbs, salt & pepper to the meat mixture and stir to thoroughly combine
- Preheat oven to 375
- Fill both refrigerated pie shells with one half each of the tourtiere filling
- Dab the edge of each pie shell with some water in preparation for your top layers to create a nice seal
- Cover each pie with the second rolled out pastry and seal the edges by pressing a fork gently into the dough
- Cut a small ‘X’ in the center of the covering pastry
- Whisk the egg yolk with 1 tsp of water and brush over the top of both pie crusts
- Bake in the center rack for 1 hour until golden brown
About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.