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Spiced French-Canadian Tourtiere Without Potatoes

A traditional double-crust meat pie filled with seasoned ground beef and veal, fragrant with cloves, cinnamon, and allspice, baked in a flaky golden shortcrust pastry.
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Prep Time 45 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices/people
Calories: 478
Ingredients Equipment Method

Ingredients
  

Pastry:
2 and 1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold unsalted butter, cubed
6 to 8 tablespoons ice cold water
Filling:
1 pound ground beef
1/2 pound ground veal
1 medium yellow onion, finely diced
3 garlic cloves, minced
1/2 cup beef stock
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon dried thyme
1 egg plus 1 tablespoon water, for egg wash

Equipment

  • 1 9-inch deep dish pie plate
  • 1 large heavy-bottomed skillet or saucepan for the filling
  • 1 one large mixing bowl for the pastry
  • 1 Rolling Pin
  • 1 pastry brush for the egg wash.

Method
 

Make pastry, divide into two discs, refrigerate 30 minutes.
    Brown beef and veal, drain most fat. Add onion, garlic, stock, and spices. Simmer until liquid evaporates. Cool completely.
      Roll one pastry disc into base, fill with cooled meat mixture.
        Top with second pastry disc, crimp edges, cut vents, brush with egg wash.
          Bake at 400 degrees Fahrenheit for 15 minutes, reduce to 375 degrees Fahrenheit and bake 25 to 30 minutes until deep golden.
            Rest 10 minutes before slicing.