Classic Tourtière

Ingredients

• 500g ground pork
• 250g ground veal
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 stalk celery, finely diced
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp black pepper
• 1 tsp salt
• 1/2 cup beef stock
• 1/3 cup dry breadcrumbs
• 2 sheets shortcrust or lard-based pie pastry, chilled
• 1 egg, beaten (for egg wash)

Steps

1. 1

   1. Cook onion, garlic, and celery in a large skillet over medium heat until softened, about 5 minutes, then add the ground pork and veal and brown thoroughly, breaking up any clumps.

2. 2

   2. Stir in the cloves, cinnamon, allspice, pepper, salt, and stock, then simmer uncovered for 15 minutes until most liquid is absorbed; mix in the breadcrumbs to bind the filling and let it cool completely.

3. 3

   3. Preheat the oven to 200°C (400°F). Line a 23cm pie dish with one sheet of pastry, pressing it gently into the base and sides.

4. 4

   4. Spoon the cooled filling evenly into the pastry shell, then lay the second pastry sheet over the top, trim the overhang to 2cm, and crimp the edges firmly to seal.

5. 5

   5. Brush the entire top surface with beaten egg, then cut three small steam vents in the centre with a sharp knife.

6. 6

   6. Bake for 35–40 minutes until the crust is a deep caramel gold, then rest for 10 minutes before slicing and serving.