Here’s the Tourtiere recipe adapted from Saveur Magazine’s 150 Best Recipes in their 150th issue. It’s this pie that won best in show at the Retro Pie Contest. I realize that there are accent marks in Tourtiere and Quebecois, but unless I can figure out how to insert them, there won’t be any this time! No disrespect intended. This is home cooking at its best.
I can’t wait until a cold day next winter to whip up this pie that is full of spices and cider. The buttery crust is really flaky and has a rustic look. It’s a good make ahead recipe, keeps well and is excellent left over. This could become a Christmas Eve tradition at our house!
TOURTIERE (QUEBECOIS MEAT PIE)
2½ cups flour
1½ tsp. dry mustard powder
½ tsp. lemon zest
½ tsp. kosher salt, plus more to taste
16 tbsp. unsalted butter, cubed and chilled
Juice of 1 lemon
1 egg, mixed with 2 tbsp. milk, for egg wash (optional)
1½ cups finely chopped russet potatoes
2 tbsp. canola oil
1½ lb. ground pork (or combination of pork and ground beef or turkey)
6 cloves garlic, minced
2 small yellow onions, finely chopped
1 medium carrot, finely chopped
1 1/2 cups apple cider or hard cider
3/4 tsp. celery seed
3/4 tsp. ground cloves
1/2 tsp. ground nutmeg
3/4 tsp. ground cinnamon
3/4 tsp. ground ginger
3 bay leaves
3/4 Freshly ground black pepper
1 tsp. kosher salt
1. Whisk together flour, mustard, zest, and salt in bowl; add butter, and using a pastry cutter or 2 knives, cut mixture until pea-size crumbles form. Leave some bigger crumbles too for flakier crust. Add lemon juice and 7 tbsp. ice-cold water, and stir with a fork until dough just comes together. Don’t overwork. Transfer to a work surface, and form into a ball; divide into two halves and form each into a disk. Wrap disks tightly in plastic wrap and refrigerate for at least 1 hour.
2. Meanwhile, bring a saucepan of water to a boil; add potatoes, and cook until tender, about 6 minutes. Drain, and mash until mostly smooth; set aside. Heat oil in a Dutch oven or heavy saucepan over medium-high heat. Add pork, and cook, stirring, until no longer pink, about 4 minutes. Add garlic, onions, and carrot, and cook, stirring, until soft and pork is well browned, about 20 minutes. Add cider, celery seed, cloves, nutmeg, cinnamon, ginger, bay leaves, and pepper, and cook, stirring often, until liquid evaporates. Remove from heat, and stir in mashed potatoes; let filling cool completely.
3. Heat oven to 400°. Place one dough disk on a lightly floured work surface. Give the disk 20 good whacks with a floured rolling pin, turning 1/4 turn every two or three whacks. Add more flour to work surface and pin as needed. Roll out with the rolling pin, turning periodically to prevent sticking, until ¼” thick. Transfer to a 9″ pie dish, and let excess hang over edge. Pour filling into pie dish, and smooth top. If filling has been chilled, stir over low heat to bring to room temp. Don’t heat more than that. Whack and roll remaining dough disk until ¼” thick, and place over filling. Trim dough sheets to within 1″ of edge of pie dish, fold edge underneath itself, and crimp with your fingers or a fork, if you like. Brush with egg wash if desired, and using a paring knife, cut four 2″ slits in the top of the pie. Bake until pastry is golden brown and filling is heated through, about 50 minutes.
NOTE: Tightly covered filling and tightly wrapped crust can refrigerated for 48 hours. Bring filling to room temp by stirring over low heat for a minute or two. Let filling cool to room temperature if it gets too hot. Pie slices keep well in the fridge for several days. In summer, it’s good at room temperature. To reheat a pie, bake in a 250 oven until warmed through.