Tourtière pie
A traditional winter pie from Quebec, Canada
6 - 8
Serves
45 mins
Prep Time
1 hr 20 mins
Cook Time
Recipe author
Lazy Sunday Club
A labour of love, this traditional Quebecois pie is eaten generally as comfort food in the cold Canadian winters and it's fair to say anywhere that gets as low as -50C will have comfort-food cooking down pat.
A sturdy buttery pastry wraps around a beef mince and potato filling that is flavoured with cinnamon, ginger and thyme.
This recipe is courtesy of our friends from the Lazy Sunday Club
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Ingredients
Pastry
3 cups plain flour
1 tsp salt
225g butter
cold, chopped
100ml water
iced
Filling
2 large Agria potatoes
peeled and cut into large chunks
3 Tbsp olive oil
1 onion
finely chopped
4 garlic cloves
finely chopped
2 celery stalks
trimmed and finely chopped
800g Quality Mark beef mince
2 ½ Tbsp Dijon mustard
2 tsp salt and pepper
1 tsp cinnamon
1 tsp ground ginger
½ tsp chilli powder
½ tsp ground nutmeg
½ tsp ground cloves
2 Tbsp fresh thyme
2 Tbsp sage leaves
1 egg
beaten
1 egg yolk
beaten with 2 tsp of water
Method
Pastry
Filling
1
For the pastry, combine the flour, salt and butter in a food processor.
2
Using the pulse button, pulse just until the mixture resembles coarse breadcrumbs.
3
Transfer to a large bowl, then add enough iced water to form a coarse dough, mixing with your hands and being careful not to add too much water or your pastry will be tough. The dough should be quite firm.
4
Turn it out onto a lightly floured surface and knead it once or twice to bring the dough together.
5
Cut off a third of the dough, then form both pieces of dough into a flattened disc.
6
Wrap each disc in plastic wrap, then refrigerate for 1 hour or overnight to rest.
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Nutrition Information per Serving (298g)
This nutrition analysis is based on 8 serves and is for the pie only.
Energy
2609kJ (623 kcal)
Protein
29.9g
Total Fat
36.3g
Saturated Fat
18.4g
Carbs
42.8g
Dietary Fibre
4.3g
Sodium
868mg
Iron
4.3mg
Zinc
5.4mg
Vitamin B12
1.2µg
