Quebec-Style Beef Tourtière (Printable Version)

Hearty spiced beef filling baked in a crisp, buttery crust for a classic Quebec favorite.

# Ingredients Required:

→ Filling

01 - 454 g ground beef
02 - 227 g ground pork (optional, can substitute with additional beef)
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 120 ml beef broth
06 - 60 ml water
07 - 15 ml tomato paste
08 - 1/2 teaspoon ground cinnamon
09 - 1/2 teaspoon ground cloves
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon dried sage
12 - Salt and black pepper to taste
13 - 15 g fresh parsley, chopped (optional)

→ Crust

14 - 312 g all-purpose flour
15 - 1 teaspoon salt
16 - 227 g unsalted butter, cold and cubed
17 - 90-120 ml cold water

# Guide to Cooking:

01 - In a large mixing bowl, combine flour and salt. Incorporate cold cubed butter using a pastry cutter or fork until mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, until dough just comes together. Divide dough into two equal portions, form each into a flattened disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
02 - Heat a small amount of oil in a large skillet over medium heat. Add chopped onions and minced garlic; cook until softened, about 3 to 4 minutes. Add ground beef and pork (if using), breaking up meat with a spoon as it cooks. Brown thoroughly, then drain excess fat.
03 - Stir in beef broth, water, tomato paste, cinnamon, cloves, thyme, and sage. Bring to a simmer and cook for 10 minutes, allowing mixture to thicken and aromas to develop. Season with salt, pepper, and fresh parsley if desired. Remove from heat and let cool slightly.
04 - Preheat oven to 190°C. On a lightly floured surface, roll out one disc of dough into a 30 cm circle. Fit it gently into a 23 cm pie dish. Evenly spread the cooled meat filling into the crust.
05 - Roll out the second dough disc into a circle large enough to cover the pie. Place it over the filling, trim excess dough, and pinch edges firmly to seal. Cut several small slits in the top crust to allow steam to escape.
06 - Optionally brush the top crust with beaten egg for an enhanced golden color. Bake for 45 to 50 minutes, or until the crust is crisp and golden brown.
07 - Allow the tourtière to rest for a few minutes after baking before slicing. Serve warm accompanied by preferred side dishes or a green salad.

# Extra Suggestions:

01 - Chilling the dough before rolling prevents shrinking and promotes flakiness.
02 - Draining excess fat from the browned meat enhances the filling’s texture and flavor balance.

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