Name: Quebec-Style Beef Tourtière: A Hearty, Flavorful Pie Recipe
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Cuisine: French Canadian
Ingredients: 1 lb ground beef; 1/2 lb ground pork (optional, can use all beef); 1 medium onion, finely chopped; 2 cloves garlic, minced; 1/2 cup beef broth; 1/4 cup water; 1 tablespoon tomato paste; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon dried thyme; 1/2 teaspoon dried sage; Salt and pepper to taste; 1/4 cup fresh parsley, chopped (optional); 2 1/2 cups all-purpose flour; 1 teaspoon salt; 1 cup unsalted butter, cold and cubed; 6-8 tablespoons cold water

Ingredients

1 lb ground beef

1/2 lb ground pork (optional, can use all beef)

1 medium onion, finely chopped

2 cloves garlic, minced

1/2 cup beef broth

1/4 cup water

1 tablespoon tomato paste

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon dried thyme

1/2 teaspoon dried sage

Salt and pepper to taste

1/4 cup fresh parsley, chopped (optional)

2 1/2 cups all-purpose flour

1 teaspoon salt

1 cup unsalted butter, cold and cubed

6-8 tablespoons cold water

Instructions

Step 1: Make the crust by combining the flour and salt in a large bowl. Cut the cold butter into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, until the dough comes together. Divide the dough into two portions, flatten each into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes.

Step 2: Prepare the filling by heating a bit of oil in a large skillet over medium heat. Sauté the onions and garlic until softened, about 3-4 minutes. Add the ground beef and pork (if using), and cook until browned, breaking up the meat with a spoon. Drain any excess fat.

Step 3: Stir in the beef broth, water, tomato paste, cinnamon, cloves, thyme, and sage. Bring to a simmer and cook for about 10 minutes, until the mixture thickens and becomes aromatic. Season with salt, pepper, and parsley (if using). Let the filling cool slightly.

Step 4: Preheat the oven to 375°F (190°C). Roll out one portion of dough on a lightly floured surface into a 12-inch circle. Place it into a 9-inch pie dish, pressing gently into the bottom. Fill with the cooled meat mixture, spreading it evenly.

Step 5: Roll out the second portion of dough into a circle large enough to cover the pie. Place the dough over the meat filling, trim excess, pinch the edges to seal, and cut a few small slits in the top for ventilation.

Step 6: Bake the tourtière for 45-50 minutes or until the crust is golden and crisp. For an extra golden finish, brush the top with beaten egg wash before baking.

Step 7: Allow the tourtière to cool for a few minutes before slicing. Serve warm with your favorite sides or a simple salad.

Tips & Variations

Use all beef or a combination of beef and pork depending on preference; pork adds extra flavor and moisture.

For a flakier crust, ensure the butter is very cold and handle the dough as little as possible.

Add finely chopped potatoes or carrots to the filling for extra texture and heartiness.

Use fresh herbs if available instead of dried for more vibrant flavor.

Serve with a tangy side like cranberry sauce or pickles to balance the richness.

FAQs

Can I make the pie crust ahead of time?

Yes, you can prepare the pie crust dough a day ahead and keep it wrapped in the refrigerator. This allows the dough to rest and makes rolling easier. Just bring it to room temperature slightly before rolling.

Is ground pork necessary in the filling?

Ground pork is traditional and adds flavor and moisture, but you can use all beef if you prefer or don’t have pork on hand. The spices help keep the filling aromatic and tasty regardless.