French Canadian Tourtière

Recipe View In a large saucepan, combine the ground pork, ground beef, diced onion, minced garlic, cold water, salt, thyme, sage, black pepper, and cloves. (5 minutes)

Recipe View Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking. (3 minutes)

Recipe View Once boiling, reduce the heat to low and simmer gently, uncovered, until the meat is fully cooked and the liquid has mostly evaporated. This should take about 15-20 minutes. Stir occasionally.

Recipe View Remove the saucepan from the heat and allow the meat mixture to cool to room temperature. This is crucial for preventing the pastry from becoming soggy. (30 minutes - 1 hour)

Recipe View Preheat your oven to 425 degrees F (220 degrees C).

Recipe View Gently roll out one of the pie crusts and line a 9-inch pie dish with it. Trim any excess pastry and crimp the edges for a decorative finish.

Recipe View Spoon the cooled meat mixture evenly into the prepared pie crust.

Recipe View Roll out the second pie crust and carefully place it over the meat filling. Trim any excess pastry and crimp the edges to seal the pie. Ensure there are no gaps.

Recipe View Cut several slits in the top crust to allow steam to escape during baking. This will prevent the crust from puffing up and cracking.

Recipe View To prevent the edges of the pie from burning, cover them with strips of aluminum foil. (5 minutes)

Recipe View Bake in the preheated oven for 20 minutes. Then, remove the foil and continue baking for another 15-20 minutes, or until the crust is golden brown and flaky.

Recipe View Remove the tourtière from the oven and let it cool for at least 10 minutes before slicing and serving. This allows the filling to set slightly and makes it easier to cut.