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Image Recipe Easy Tourtière

Easy Tourtière

By Sobeys
Published on February 13, 2025
Easy Tourtière
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Time and servings

2 hrsTotal time
8Servings
10 minsPrep time
1 hrCooking time

Ingredients

  • 3 cups all-purpose flour 750 mL
  • 1 tsp salt 5 mL
  • 1/2 tsp dry mustard 2 mL
  • 1/2 cup cold unsalted butter, cubed 125 mL
  • 1/2 cup cold vegetable shortening, cubed 125 mL
  • 1 egg, beaten
  • 2 tsp white vinegar 10 mL
  • 1 tbsp olive oil 15 mL
  • 1 cup finely diced onion 250 mL
  • 1/4 tsp each of ground cloves 1 mL
  • 1/4 tsp each of nutmeg 1 mL
  • 1/4 tsp each of cinnamon 1 mL
  • 1/2 cup finely diced carrot 125 mL
  • 3 garlic cloves, finely chopped
  • 2 tsp finely chopped fresh thyme 10 mL
  • 2 tsp finely chopped fresh sage 10 mL
  • 1 1/2 lb lean ground beef 750 g
  • 1 tbsp cornstarch 15 mL

Directions

  1. Step 1

    For the pastry: In a mixing bowl whisk flour, salt and dry mustard together. Using a pastry cutter or two knives, cut the cold butter and shortening into the flour mixture until it looks like coarse crumbs. In a liquid measuring cup, combine the egg and vinegar and add enough ice water to make 2/3 cup (150 mL). Drizzle the egg mixture over the dry ingredients and stir with a fork until dough starts to come together. Divide the dough in half and form into discs. Wrap each disc in plastic wrap and refrigerate until chilled, at least 1 hour. (Pastry can be made and refrigerated two days ahead.)

  2. Step 2

    For the filling: Heat olive oil in a large skillet and sauté onion with salt, pepper, mustard and spices. Add the carrot, garlic and herbs and sauté for 1 to 2 min over medium heat until spices start to become fragrant. Add the beef and sauté over medium heat, about 15 min. Add 1/4 cup (60 mL) of water to the mixture. Mix the cornstarch with 2 tbsp (30 mL) of water to make a slurry. Stir into the meat and simmer, 5 to 10 min until mixture is thickened. Take off the heat and let cool completely. (Meat mixture can be made 1 day ahead and refrigerated in an airtight container).

  3. Step 3

    On a lightly floured clean surface, roll out one pastry disc to 1/8” (3 mm) thick and approximately 12” (30 cm) in diameter to fit a 9” (23 cm) pie plate, allowing the extra pastry to fall over the sides. Spoon meat filling into pastry. Roll out second pastry disc, repeating size and thickness of the first. For the egg wash: Mix the egg and 1 tbsp (15 mL) of water together. Brush egg wash along the edge of pie shell. Trim pastry, leaving 1” (3 cm) dough over edge. Cover the pie with the second rolled-out pastry. Press the edges of the pie to seal. Trim any excess dough and finish by crimping the edges of the pie.

  4. Step 4

    Preheat oven to 400°F (200°C). Brush pie with remaining egg wash, cut steam vents in the top and bake in the lower third of the oven for 30 to 40 min or until top of tourtière is golden brown. Let rest for 10 to 15 min before serving. Tip: Don’t have time to make your own pastry? Thaw two store-bought deep-dish pastry shells overnight. Start with Step 2, then fill one shell with the meat mixture and egg wash the edge, then use the second thawed pastry shell to cover the pie, and crimp the edges before moving to Step 4. Make-ahead tip: Tourtière can be assembled, covered and frozen a week ahead. Bake as directed in recipe extending the cooking time for an extra 10 to 15 min.