Tags
Dough, Ground Beef, Ground Pork, onion, Pastry, Pie, Tourtiere

Ingredients
Pastry
- 2 cups of all purpose flour
- 1 cup shortening (Crisco)
- 3/4 tsp salt
- 1 egg
- 2 Tbsp Cold Water (ice water works best)
- 1 Tbsp White Vinegar
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 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice1/4 teaspoon ground mustard
- 1/8 teaspoon ground cloves
- 1/8 teaspoon cayenne pepper
Filling
- 1 large russet potato, peeled, quartered
- 1 1/2 large onion, finely chopped
- 4 cloves garlic, crushed
- 1 pound ground pork
- 1 pound ground beef
- 1 teaspoon kosher salt
- 3/4 cup potato cooking water, plus more as needed
- Optional: 2 cups frozen mixed vegetables (peas, carrots, lima beans)
Egg Wash
- 1 large egg
- 1 tablespoon water
DIRECTIONS
STEP 1 – Pastry
(If using a food processor or mixer with dough hook)
- Put flour, cold shortening, and salt into the processor
- Combine egg, water and vinegar together in a cup
- Pulse processor and gently pour liquid into the processor
- Stop when a dough ball forms (DO NOT OVERWORK DOUGH)
- Wrap with plastic wrap and put into refrigerator for about 15 minutes, until needed
(If making by hand)

- Put flour, cold shortening, and salt into a bowl
- Combine egg, water and vinegar together in a cup
- Using a fork or pastry/dough cutter (see right) blend shortening into flour
- Add liquid mixture into dry ingredients until moist (DO NOT OVERWORK DOUGH)
- Form a dough ball
- Wrap with plastic wrap and put into refrigerator for about 15 minutes, until needed
STEP 2 – Mix Spices
- Blend together all the spices and put aside
STEP 3 – Filling

- Cut potato into quarters and put into a enough water to cover and bring to boil
- Cook potatoes for about 15 minutes or until a fork can be inserted
- Remove potatoes and mash, put aside until needed (KEEP POTATO WATER – DO NOT THROW OUT)
- Add some oil to pan and add the onions
- Cook until golden
- Add both meats and brown the meat
- Add spices and garlic, along with about 3/4 cup of “Potato Water” and continue to cook for about 40 minutes or until most of moisture has evaporated. If there is still alot of oil, remove with a spoon. Do not overcook as the meat should remain moist.
- Stir in the mashed potatoes and fold in the optional frozen vegetables
- Put aside and let cool for about 15-20 minutes before putting into pastry dish
- While mixture is cooling, take prepared dough from refrigerator and divide in two. Dust surface and top of dough ball with a little flour and roll out pastry using a rolling pin to fit a 9″ deep dish pie plate (you will need two pieces of rolled out pastry. One for the top and one for the bottom of the dish.
(If you don’t like so much dough you can put meat mixture into a small casserole dish and just cover the top with a piece of rolled out dough. If you have any dough left over, put into the freezer for next time.) - Spoon mixture into pie plate and cover plate with remaining rolled out pastry dough
- Crimp edges of dough together. Trim off excess dough
- Combine egg and water together and brush top with egg wash
- With a knife, poke a few holes into the top of the dough to let the steam out.
- Put into a preheated 375 degree F. or 190 degree C. oven and bake for about 1 hour.
- Can be served as is or with “Chow Chow”, tomato relish, ketchup or even beef gravy
Enjoy