• Prep Time 40 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

Note: Tourtiere can be made up to 2 days in advance and reheated in a 149 degrees Celcius oven. Potatoes can be prepared up to a day in advance.

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Pastry:
  • 2 1/2cups of all-purpose flour
  • 1/2 tsp of fine salt
  • 1/2 cup of unsalted butter
  • 1/2 cup of vegetable shortening
  • 2 tbsp of lemon juice
  • 6 tbsp to 10 tbsp of cold water, whenever needed
  • Filling:
  • 1 1/2 cups of potatoes, diced and peeled
  • 1 1/2pounds of ground veal or beef or a combination of both
  • 2 onions, diced
  • 1 medium carrot, peeled and finely diced
  • 2 cloves of garlic, minced
  • 2 bay leaves
  • 3/4tsp of fine salt
  • 1/4tsp of ground black pepper
  • 1/2 tsp of crushed celery seeds
  • A dash of all spice powder
  • A dash of ground cloves
  • 1 cup of apple cider
  • 1/2 cup of water
  • 1 egg mixed with 2 tbsp (25ml) of water for glazing


  1. Pastry: Combine flour with salt.
  2. Cut in butter and shortening until the mixture resembles a rough crumbly texture.
  3. Add lemon juice and water. Blend until dough comes together.
  4. Shape the dough into a disc.
  5. Wrap the dough and chill for 30 minutes.
  6. Filling: Cook potatoes in an uncovered pot of salted water until soft and tender. Afterwhich, drain the potatoes.
  7. Mash the potatoes and set aside to cool.
  8. In a large sauté pan or skillet, sauté the veal or beef over medium heat until it is no longer pink.
  9. Drain off the excess fat.
  10. Add onions, carrots and seasoning. Sauté until tender, for about 10 minutes.
  11. Add cider and water. Bring up to a simmer.
  12. Let the mixture simmer for about 15 minutes, until most of the liquid has been absorbed.
  13. Remove from heat, stir in potatoes and let cool at room temperature.
  14. Preheat oven to 190 degrees Celcius.
  15. On a lightly floured surface, cut dough in half and roll it out to about 1/4 inch (0.5cm) thickness and line an 8 inch (20cm) springform pan.
  16. Fill it with the tourtiere filling.
  17. Roll out the remaining dough. Cut a hole in the center so as to allow the steam to escape. After which, place on top of the filling.
  18. Pinch the edges of the crust together and brush with eggwash.
  19. Bake for 40 to 45 minutes or until pastry turns a rich golden brown.
  20. Let cool for 5 minutes and then remove from pan and serve.

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