My mother was introduced to tourtière through her best friend’s mother who lived in the Laurentians in Quebec. Okay, now, normally and traditionally, this tourtière would be made and served as a Christmas dish, but my mother and I have it on Thanksgiving, Easter and Christmas as part of our ever-changing family occasion menu. Enjoy your French-Canadian savoury pie of love. And let’s be thankful for the people we love that will share it with us. This tourtière definitely tastes better when shared.
Pastry
| 2 c | unbleached all-purpose flour |
| ½ t | kosher salt |
| 2/3 c | butter or lard |
| 6-7 T | cold water (make sure butter or lard is very cold) |
| 2 | eggs (optional). |
Mix in mixer until dough comes together. Do not over mix, it’s okay if you can still see small pieces of butter or lard. Place in dough in the fridge for 1-2 hours.
Filling
| 1 lb | ground pork (beef if pork is not a desired option or half beef half pork) |
| 2 c | water |
| ¼ c | oatmeal |
| 1 med | onion, diced small |
| 1-2 cloves | garlic, minced |
| ¼ t | dry thyme |
| ¼ t | dry oregano |
| ¼ t | ground allspice |
| ¼ t | ground cloves |
| ¾ t | sea salt or season to taste |
| 1-2 | red or golden potatoes |
Sauté ingredients in large pan. Boil the potatoes until soft. Rice or mash and fold potato in with the meat mixture in your pan. Let mixture cool before placing in pie shell. Once the mixture is cool, place in pie shell and brush sides with egg wash. Add dough top. Use a fork to connect edges. Brush whole tourtière pie with egg yolk.
Bake at 400ºF until golden brown (about 45 minutes to an hour).
Allow tourtière to rest so the inside can set.
Makes 1 pie.