Classic Tourtière

Ingredients

• 30 mlRapeseed oil
• 150 gOnion
• 6 gGarlic
• 500 gGround beef
• 500 gGround pork
• 1 tspSommerbohnenkraut
• 0.5 tspPepper
• 0.5 tspCloves
• 0.5 tspNutmeg
• 1 pcsBay leaf
• 240 mlBeef broth
• 150 gPotato
• 4 pcsShortcrust pastry
• 1 pcsEgg
• 6 gSalt

Instructions

1. 1

   Prepare and sauté

   • Heat canola oil in a large skillet over medium-high heat.
   • Add chopped onion and minced garlic and sauté 4–6 minutes until softened.
   • Add ground beef and pork plus summer savory, ground clove, nutmeg and bay leaf; brown the meat, seasoning with pepper.
2. 2

   Simmer

   • Add beef stock, bring to a simmer and reduce heat.
   • Stir in the grated potato and simmer until most liquid is absorbed, about 15 minutes.
   • Remove bay leaf, season with salt to taste and let the filling cool completely (chill before assembling).
3. 3

   Assemble pies

   • Roll out 4 shortcrust pastry discs and line two 23-cm (9-inch) pie plates with two discs as bases.
   • Fill evenly with cooled meat mixture, cover with remaining pastry discs (cut a hole for steam) and crimp edges. Brush with beaten egg.
4. 4

   Bake

   • Bake at 190 °C for about 45 minutes until the pastry is deep golden brown.
   • Let pies rest 15 minutes before slicing and serving.