French Canadian Pork Pie “Tourtiere”

  • 1 lb. ground pork
  • 1/2 lb. lean ground beef
  • 1 onion; diced
  • 1 clove garlic; minced
  • 1 1/2 tsp. salt
  • 1/2 tsp. dried thyme; crushed
  • 1/4 tsp. ground sage
  • 1/4 tsp. ground black pepper
  • 1/8 tsp. ground cloves
  • 1/2 cup water
  • Olive Oil; as needed
  • Kosher Salt and Fresh Cracked Black Pepper; to taste
  • 2 rolled sheets of Perfect Pie Pastry ( recipe below )

Perfect Pie Pastry

  • 2 1/2 cups all purpose flour
  • 1/2 tsp. salt
  • 1 cup (2 sticks) cold cubed butter (or 1/2 cup butter and 1/2 cup vegetable shortening)
  • 1/2 cup ice water

Preheat oven to 425 degrees F. In a large saucepan, heat a small amount of olive oil and add about half of the pork and beef. Smash the meat with a wooden spoon to create several large patties, separate from each other. Brown well on both sides and then remove patties. Add a touch more oil, and repeat with the remaining meat. Add all meat back to the pan, once thoroughly browned, chopping with a wooden spoon until meat is finely ground, then add the onion. Cook until softened, about 3 minutes, and then add garlic, salt, thyme, sage, black pepper and cloves. Cook over medium heat until well toasted and very aromatic, stirring occasionally. Reduce heat to low, add the water, and simmer until slightly thickened and flavors have developed, about 5 minutes. Cool to room temperature before filling the pie. Place one sheet of dough in the bottom of a pie plate and Spoon the meat mixture into the crust. Cover pie with top crust and pinch edges to seal. Vent the pie by cutting slits in top crust so steam can escape. Bake in preheated oven for 40-45 minutes, or until golden brown. Let cool 10 minutes before slicing.

It is VERY important that when making pie pastry you work with COLD ingredients and work quickly. In a large mixing bowl, combine the flour and salt and mix. Add the cold cubed butter. Using a pastry cutter, cut the butter (or shortening) into the flour until the butter is in pea sized pieces. Sprinkle about 3 Tbsp of water over the butter/flour mixture. Using a fork, gently press the mixture against the side of the bowl. Add more water 1 Tbsp at a time and continue to press the dough until it forms a large ball. It is best to never exceed 1/2 cup of water in any recipe or you will end up with sticky pie crust. When it is almost completely combined, use your hands to quickly shape it into one large lump. Place the dough lump into a plastic bag or wrap it in waxed paper and put in the fridge for at least 30 minutes or up to a day to rest. Roll pastry dough on a floured surface and bake according to specific pie recipe instructions.

Makes 2 rolled sheets

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