Savoury Beef Tourtière
This savoury pie is a classic French-Canadian meal traditionally enjoyed as part of the Christmas Eve feast. This recipe is typically handed down through generations, with every family preparing a slight variation on the type of meat used for the pie. Here, Nescafé Rich and Maggi Seasoning bring depth and dimension — sure to become a new family favourite this holiday season
What you need
How to prepare
Pastry Dough: To food processor, add flour and salt; pulse to combine. Add butter and pulse until mixture resembles coarse meal. Add 3 tbsp (45 mL) cold water and pulse until dough starts to come together. Add additional water, 1 tbsp (15 mL) at a time, as needed, until dough has come together in a ball
Transfer to lightly floured work surface and divide into 2 even balls. Press into discs and cover with plastic wrap. Refrigerate for 30 minutes.
Filling: Meanwhile, to large saucepan of cold salted water, add potatoes. Bring to a boil over medium-high heat, then reduce to medium and simmer for 15 to 18 minutes or until potatoes are very tender. Reserve 1 cup (250 mL) cooking liquid; drain potatoes and return to saucepan. Add butter and mash until smooth.
To large skillet set over medium-high heat, add oil. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until softened and fragrant. Add beef and cook, stirring occasionally, for 15 to 18 minutes or until browned
Add Nescafé Rich, ketchup, Maggi Seasoning, cinnamon, cloves, sage, savory, thyme, salt and pepper; cook, stirring occasionally, for 3 to 5 minutes or until beef is cooked through and mixture is fragrant
Pour reserved cooking liquid into beef mixture and simmer, stirring frequently, for 1 to 2 minutes or until mixture is saucy and thickened. Remove from heat and fold in potatoes mixture
Assembly: Preheat oven to 400°F (200°C).
On lightly floured work surface, roll out pastry discs into 12-inch (30 cm) rounds. Press 1 pastry round into greased 9-inch (23 cm) pie plate and top with beef mixture. Top with second pastry round to cover filling; pinch edges to seal.
In small bowl, whisk together egg and 1 tbsp (15 mL) water. Brush evenly over pastry. Using small sharp knife, cut 3 small vent holes in center of pastry
Transfer tourtière to baking sheet and bake for 30 to 35 minutes or until pastry is golden and flaky. Let cool slightly before serving.
The assembled pie can be frozen for up to 2 months before baking. Add an additional 20 to 30 minutes to the baking time
Pie pastry can be made in advance and refrigerated for up to 3 days or frozen for up to 2 months
For a vegetarian alternative, use millet or a plant-based ground meat alternative if preferred
If desired, use a combination of ground beef and ground pork or venison in the tourtière