Tourtiere (Canadian Meat Pie)
Servings 10
Calories 586kcal
Ingredients
- 2 cups all-purpose flour
- 1 1/4 cups very cold butter
- 2/3 cups ice water*
- 2 onions
- 3 cloves garlic
- 1 bunch kale
- 1 Tbsp avocado oil
- 2 lbs ground pork
- 1 tsp all spice
- 1 tsp cinnamon
- salt
- pepper
- 1/2 cup beef broth
- 1 Tbsp corn starch
- 1/3 cup dried cranberries
- 1 small egg
- 1 Tbsp water
Instructions
- Prepare the ruff puff by adding flour and diced very cold butter into a food processor and process for about 1-2 minutes. Then while continuing to process add 2/3 cups ice water*. Do not overprocess because the dough will get warm. As soon as the dough forms stop.
- Flour your work surface and dump the content of the food processor onto it. Form a rectangle with the dough, lightly flour the top, then roll it out with a wooden rolling pin. Fold 1/3 from the top down and 1/3 from the bottom up, turn around the dough, flour the top again lightly, and repeat this process 10-15 times working in the least amount of flour possible, and no big chunks of butter are visible anymore (see video). Then place the dough into a bag or wrap in cling film and place in the fridge for 2 hours.
- In the meantime, prepare the meat filling. Peel and finely chop onions and garlic and destem and finely slice kale.Preheat a large pan over medium heat, add a drizzle of avocado oil and then sauté the chopped onions until translucent. Then add the ground pork and break it up with a wooden spoon and constantly move around to brown it evenly and avoid steam building at the bottom of the pan. Season the meat with all spice, cinnamon, sea salt, pepper, and the chopped garlic. Once the meat is cooked through, add cranberries and sliced kale and stir for another 2 minutes until the kale wilted. Then let cool down completely (at least 1 hour).
- Preheat the oven to 450F and then build the meat pie by taking 2/3 of the rough puff and rolling it out on a floured work surface until about 1/6" thick and transfer into your pie dish. Make sure to press it into the sides, then cut off the excess on the edges. Fill the uncooked crust with the cold meat filling pressing down with a wooden spoon and compressing the filling as much as possible. Then roll out the remaining 1/3 of the rough puff dough on a floured surface until 1/6" thick and place on top of the filling. Cut off the excess dough on the sides.Use a fork to seal the rough puff dough on the edges by pressing down and creating a pattern (see video).
- Prepare the egg wash by adding an egg and 1 Tbsp water to a small bowl and whisk, then use a brush or your fingers to brush the top of the meat pie with the egg wash being thorough around the edges.
- Cut a cross in the center of the meat pie so the rough puff doesn't break open, then bake it for 20 minutes at 450F, then reduce heat to 350 and continue baking for another 20 minutes.
- Remove the meat pie from the oven and let it rest for 5-10 minutes before cutting into it, then serve.
Video
Notes
* ice water is simply water that has lots of ice cubes in it so it's super duper extra cold. Make sure you do NOT add ice cubes to the dough, however. Use only the water.
* you can prepare the rough puff and filling the day before and then simply build on the the day of.
Nutrition
Calories: 586kcal | Carbohydrates: 27g | Protein: 20g | Fat: 44g | Saturated Fat: 22g | Cholesterol: 140mg | Sodium: 754mg | Potassium: 428mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2035IU | Vitamin C: 18mg | Calcium: 57mg | Iron: 2mg