Prep: 60 minutes
Cook: 45 minutes
Servings: 4-6
Ingredients
Crust
2.5 cups AP flour
5 tbsp butter, cold
5 tbsp lard
1 tsp kosher salt
1 tsp baking powder
8-10 tbsp cold water
1 tbsp apple cider vinegar
1 egg + a little cream for the egg wash
Filling
900g ground pork
350g potato
5-7 cloves, ground
5-10 twigs of thyme, tied together
Handful of fresh sage
2 tsp allspice
½ nutmeg, grated
Kosher salt
Pepper
1 large onion
4 cloves garlic
2L of chicken or pork stock
Olive oil
Method
Step 1: Prepare the Pie Crust
Combine 2 ½ cups flour, 1 tsp salt, and 1 tsp baking powder in a food processor. Pulse a few times to combine.
Add the 5 tbsp cold butter and 5 tbsp lard. Pulse a few times until the mixture resembles coarse crumbs.
Slowly add the 8 tbsp water and 1 tbsp vinegar while pulsing until the dough just comes together.
Knock the dough out onto a clean work surface and finish kneading with clean, wet hands. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Ready the Potatoes
Peel and dice the potatoes into large pieces.
Add the potatoes, and a few pinches of salt to the 2L of chicken stock and bring to a boil. Remove from the stock when they are fork tender. Set aside to cool.
Continue boiling the stock to reduce. The stock will now have clouded from the starch released from the potatoes. This just adds to the flavour of the pie filling. When it has reduced by 75% remove from heat and set aside.
Step 3: Make the Filling
In a large, heavy bottom pot, add a few big glugs of olive oil over medium-high heat, add in the onion, and saute for about 5 minutes. Add the garlic and sauté another 2 minutes.
Add in the ground pork and start to brown. You want to keep browning and stirring until the liquid has released and mostly evaporated.
Add the spices, thyme, and sage. Stir to combine. Next, add the reduced stock and continue simmering on low until the liquid has evaporated - about 20 minutes. Keep testing for salt levels.
Add the fork mashed potatoes and stir well until everything is combined. Set aside and let cool.
Step 4: Assemble and Bake the Pie
In a small mixing bowl, make an egg wash by beating one egg with 1 tsp of milk. Set aside.
Preheat the oven to 375°F
Remove the dough from the fridge and let it sit for 5-10 minutes if it’s too firm to roll. Cut it into two pieces, roughly 2/3rd and 1/3rd.
Roll out the larger piece (2/3rd) into a round shape large enough to fill your pie plate, leaving about an inch of overhang after pressing it into the dish.
Pour the cooled tourtiere filling into the crust, spreading it out evenly.
Roll out the second dough disc (1/3rd) and place it over the top of the pie. Trim any excess dough and crimp the edges to seal—use a fork, or pinch and twist with your fingers for a classic crimp.
Cut a few slits in the top of the crust to allow steam to escape.
Brush the top of the crust with the egg wash.
Place the pie in the preheated oven and bake for 45 minutes until the crust is golden brown. Let cool for 10-15 minutes
Serve with a simple side salad and your favourite condiment such as ketchup, cranberry sauce, or mustard.
Enjoy!
You can find the original full recipe here:
https://jeremypotvin.substack.com/p/classic-christmas-tourtiere
…and the rabbit version here:
https://jeremypotvin.substack.com/p/ring-in-the-new-year-with-rabbit
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