Canadian
Tourtière
Flaky butter-and-lard pastry surrounds a succulent pork-forward filling bound with potato and gently warmed with Québécois spices.
8 servings · 60 minutes prep · 95 minutes cook
Ingredients
Flaky pastry
- 3 cups
- 1 tsp, Diamond Crystal kosher salt.
- 3/4 cup, Keep cold and cut into 1/2-inch cubes.
- 1/3 cup, Use cold rendered leaf lard, cut into small pieces.
- 1 tbsp
- 7 tbsp, plus up to 1 tbsp if needed, Keep the additional water in reserve and add only as needed.
Meat filling
- 1 large, about 9 oz, Peel and cut into 1-inch pieces.
- 2 lb, Preferably 80–85% lean.
- 8 oz, Preferably 85% lean.
- 2 medium, about 2 cups, Finely dice.
- 3 medium cloves, about 1 tbsp, Mince.
- 1 cup, Use unsalted stock.
- 3 1/2 tsp, Diamond Crystal kosher salt.
- 1 tsp, Freshly ground.
- 3/4 tsp, Use dried summer savory.
- 1/4 tsp
- 1/8 tsp
- 1/8 tsp, Use ground cinnamon.
- 1 bay leaf, Remove before cooling the filling.
Directions
Make and chill the pastry
- In a {{tool:large-bowl}}, use a {{tool:whisk}} to combine all purpose flour with the pastry portion of kosher salt. Add the cold unsalted butter and lard, toss to coat, then flatten the pieces between your fingertips until most are pea-size with a few thin, nickel-size flakes.
- Stir apple cider vinegar into 7 tbsp of the ice water. Drizzle it gradually over the flour mixture while tossing with a {{tool:fork}}. Stop when the dough holds firmly when squeezed; if dry flour remains, add the reserved ice water 1 tsp at a time until the dough is shaggy but neither wet nor smooth.
- Turn the dough onto the counter and press it together without kneading. Divide it into two portions, making one slightly larger for the bottom crust. Shape each into a 1-inch-thick disk, wrap, and refrigerate for at least 1 hour or up to 2 days.
Cook and cool the filling
- Put russet potatoes in a {{tool:small-saucepan}} and cover with cold water by 1 inch. Bring to a boil, reduce to a steady simmer, and cook for 12–15 minutes until a knife passes through without resistance. Drain thoroughly in a {{tool:colander}}, return the potato to the hot pan for 1 minute, then mash until mostly smooth. Measure 1 packed cup and reserve any excess for another use.
- Combine ground pork, ground beef, yellow onion, garlic cloves, chicken stock, the filling portion of kosher salt, black pepper, summer savory, ground allspice, ground cloves, cinnamon, and bay leaf in a {{tool:large-heavy-pot}}. Cook over medium heat, breaking the meat into small pieces with a {{tool:wooden-spoon}}, until it loses its raw color and the mixture begins to simmer, 8–10 minutes.
- Reduce the heat to medium-low and cook uncovered for 25–35 minutes, stirring more frequently toward the end. The onions should be tender and a spoon drawn across the bottom should leave a path that closes slowly; keep the filling moist and glossy rather than cooking it dry.
- Remove and discard bay leaf. Fold 1 packed cup of mashed russet potatoes into the meat and cook for 2 minutes, stirring thoroughly. The filling should mound softly on a spoon without releasing watery liquid; taste carefully and adjust only if necessary.
- Spread the filling on a {{tool:rimmed-baking-sheet}} or in a wide dish. Cool for 20 minutes, then refrigerate uncovered until completely cold, about 1 hour. Do not fill the pastry while the meat is warm.
Assemble the pie
- Set a rack in the lower third of the {{tool:oven}} and heat it to 425°F. Place a clean {{tool:rimmed-baking-sheet}} in the oven to preheat.
- On a lightly floured surface, use a {{tool:rolling-pin}} to roll the larger dough disk into a 12-inch round about 1/8 inch thick. Fit it into a standard 9-inch metal or glass {{tool:pie-plate}} without stretching, leaving the excess dough overhanging.
- Spoon the cold filling into the pastry and spread it evenly, pressing gently to eliminate large air pockets. The filling should be level or only slightly domed.
- Roll the remaining dough into an 11-inch round and lay it over the filling. Trim both crusts to a 3/4-inch overhang, press the edges together, fold them under, and crimp firmly. Cut four or five vents in the top.
- Whisk egg with water. With a {{tool:pastry-brush}}, apply a thin, even coat over the top crust and crimped edge, avoiding puddles around the rim. Refrigerate the assembled pie for 20 minutes until the pastry is firm.
Bake and rest
- Set the pie on the preheated baking sheet. Bake at 425°F for 20 minutes. Reduce the oven to 375°F without opening the door and continue baking for 35–45 minutes.
- The tourtière is done when the crust is deeply golden, the filling bubbles through at least one vent, and an {{tool:instant-read-thermometer}} inserted into the center registers at least 165°F. If the rim darkens too quickly, shield only the edge with foil.
- Transfer the pie to a {{tool:wire-rack}} and rest for at least 30 minutes before slicing so the meat juices and potato binder can settle. Serve warm rather than piping hot.
