Traditional Canadian Tourtière
A hearty French-Canadian meat pie traditionally served during the Christmas season. This tourtière recipe features ground pork and beef, mixed with spices and vegetables, all wrapped in a flaky crust.
Ingredients
- ●500g Ground pork
- ●250g Ground beef
- ●1 medium, finely chopped Onion
- ●to taste Salt
- ●to taste Black pepper
- ●1 tsp Allspice
- ●1 tsp Cinnamon
- ●1 package, thawed Puff pastry
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, cook the ground pork and beef over medium-high heat, breaking it up with a spoon as it cooks, until it is no longer pink.
- 3
Add the chopped onion, salt, black pepper, allspice, and cinnamon to the skillet and cook until the onion is translucent.
- 4
Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch.
- 5
Transfer the pastry to a 9-inch pie dish and trim the edges to fit.
- 6
Fill the pie crust with the meat mixture and spread it out evenly.
- 7
Roll out the remaining pastry to fit the top of the pie and crimp the edges to seal.
- 8
Cut a few slits in the top crust to allow steam to escape.
- 9
Bake the tourtière for 25-30 minutes, or until the crust is golden brown.
- 10
Let the tourtière rest for 10-15 minutes before serving.