Many holiday main course recipes involve expensive ingredients, and/or time consuming, complicated techniques, not to mention the anxiety that comes along with worrying whether all that time and money will have been worth it. I’m looking at you, dry, overcooked beef wellington.
If you want to avoid all that, maybe consider making tourtière. This French-Canadian meat pie is hearty, satisfying, easy to make, visually impressive, relatively affordable, and since it’s best served at room temperature, doesn’t require any kind of precise timing.
You can also easily tailor this to your own tastes, since other than the ground meat and mashed potato, pretty much anything goes. Or, make it just like this. I’ve only had tourtière a handful of times, so I’m certainly no expert, but I thought this came out extremely well, and I wouldn’t change anything when I make it again.
Although, I may try it with some beef gravy, as a few of my Canadian friends have suggested. Some even suggest ketchup, which I did try on a cold slice, and not surprisingly it was delicious. But, no matter how you serve this tourtière, I really do hope you give it a try soon. Enjoy!
Ingredients for one 9-inch Tourtière:
For the crust:
3 cups all-purpose flour
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, sliced, frozen
7 tablespoons ice cold *water
2 teaspoons white distilled vinegar
*add a little more if dough isn’t pressing together
1 large russet potato, boiled in enough salted water to cover (reserve water)
1 tablespoon butter
4 cloves garlic, crushed
1 large onion, finely chopped
1/2 cup finely diced celery
1 pound ground pork
1 pound ground beef
1 cup potato water, plus more as needed
For the spice blend:
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon ground cinnamon
1⁄2 teaspoonground ginger
1⁄4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground mustard
1/8 teaspoon ground clove
For the egg wash:
1 large egg
1 tablespoon water
Please note: Once your filling has cooled, taste for salt, and adjust before filling the crust.