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Harry’s Hearthside Tourtière: A Wilderness Comfort Classic

Hey there, fellow food adventurers! 👋

Chef Bari here, and if you’ve been following my culinary journey (especially with a certain bushy-haired friend from the Canadian wilderness!), you know we’ve been up to something truly delicious.

Today, I’m beyond excited to share the real magic behind Harry’s incredible Tourtière Pie! Get ready to bring a taste of the wild — and a whole lot of cozy comfort — right into your kitchen. Trust me, your taste buds are in for an epic treat! Let’s get cooking!

Traditional Tourtière (Quebec Meat Pie) Recipe

This hearty, savory pie is a classic comfort food, perfect for family meals, especially in colder weather!

Yields: 1 (9-inch) double-crust pie

Prep time: 45 minutes

Cook time: 1 hour 15 minutes to 1 hour 30 minutes

Ingredients:

For the Filling:

• 1 tbsp olive oil or butter

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 1 lb (450g) ground pork (or a mix of ground pork and beef)

• 1 medium potato, peeled and finely diced (or grated)

• 1/2 cup (125ml) beef or chicken broth

• 1 tsp salt

• 1/2 tsp black pepper

• 1/4 tsp ground cloves (or a pinch of nutmeg or allspice for a milder flavor)

• Pinch of cinnamon (optional, for authentic traditional flavor)

For the Pie Crust (or use 2 store-bought pie crusts):

• 2 1/2 cups (300g) all-purpose flour

• 1 tsp salt

• 1 cup (226g) cold unsalted butter, cut into cubes

• 1/2 cup (125ml) ice water (or more, as needed)

Instructions:

1. Make the Pie Crust (if making from scratch):

* In a large bowl, whisk together flour and salt.

* Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter chunks.

* Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.

* Divide the dough in half, flatten each into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

2. Prepare the Filling:

* In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.

* Add the ground pork (and/or beef) to the pot. Cook, breaking up the meat with a spoon, until it’s evenly browned. Drain any excess fat.

* Stir in the diced potato, broth, salt, pepper, ground cloves (and cinnamon, if using). Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the potatoes are tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.

* Remove the filling from heat and let it cool slightly before assembling the pie.

3. Assemble the Pie:

* Preheat your oven to 400°F (200°C).

* On a lightly floured surface, roll out one disc of pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang.

* Spoon the cooled meat filling evenly into the prepared pie crust.

* Roll out the second disc of dough. You can either place it whole over the filling or cut it into strips for a lattice top.

* If using a whole top crust, place it over the filling. Trim the edges and crimp with the bottom crust to seal. Cut a few slits in the top for steam to escape.

* If making a lattice, arrange the strips over the filling in a woven pattern, then crimp the edges.

4. Bake the Pie:

* Place the pie on a baking sheet (this helps catch any potential drips and ensures even baking).

* Bake for 15 minutes at 400°F (200°C).

* Reduce oven temperature to 350°F (175°C) and continue baking for another 45-60 minutes, or until the crust is beautifully golden brown and the filling is bubbly. If the crust edges start to brown too quickly, you can loosely cover them with aluminum foil.

* Let the Tourtière rest for at least 15-20 minutes before slicing and serving. This crucial step allows the filling to set, making for cleaner slices.

Enjoy your taste of the Canadian wilderness! And – I hope you enjoy my efforts of my new Chef Character: Bigfoot Harry ! Like, Subscribe and Share ! Let’s make Bigfoot Chef Harry a legend…

Cheers !

Chef Bari

PS : It’s all about my cookbook, “ Canadian Recipes of the Great White North “