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This meat-filled pie is like a 'pocket' containing minced meat, fruits, a touch of sugar, and special spices... A dish that fulfills desires, always bringing happiness, contentment, and satisfaction, just like this pie.
French Tourtière meat pie, a traditional savory pie served on Christmas Eve. Ground beef and pork cooked with onions, potatoes, celery, beef broth, and a plethora of aromatic spices create layers of flavor in this dish. It's served with mashed potatoes and tomato sauce. This is a dish you really need to try!
PREPARING INGREDIENTS FOR THE FRENCH-STYLE MEAT PIE
For the crust: For a 22cm mold
- 350g all-purpose flour
- 1 tablespoon salt
- 2 tablespoons sugar
- 120g cold butter
- 100ml cold water
For the filling:
- 650g ground pork
- 450g ground beef
- 400g finely chopped onions
- 500g peeled and diced potatoes
- 1/2 cup finely chopped celery (about 70g)
- 1 egg
- 500ml beef broth
- Spices needed: 1 1/2 teaspoons mixed poultry seasoning, 1 teaspoon dried sage, 1 teaspoon black pepper, 1/2 teaspoon salt, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cloves
GUIDE TO MAKING FRENCH-STYLE MEAT PIE
Step 1. Making the crust
Use a mixer to combine all-purpose flour, salt, and sugar. Cut chilled butter into small cubes, then add all butter to the flour mixture and quickly mix.
Gradually add cold water and use your hands to mix again. You may not need all the water. The dough is ready when it sticks together.
Once the dough comes together, wrap it in plastic wrap and refrigerate for at least 1 hour.
Place the dough on a floured surface. You can sprinkle some flour on the rolling pin and dough surface to prevent sticking. Divide the dough into 2 portions.
Roll out each portion thinly enough to fit the pie mold. Brush off excess flour, then transfer to a separate tray.
Step 2. Making the filling
Heat a pan with a little cooking oil, add ground pork and ground beef, and stir evenly over medium to high heat.
Once the meat turns brown, add onions, celery, potatoes, beef broth, and various spices. Cover the pot and simmer over low heat for 30 minutes.
Remove the lid, stir well, and adjust the seasoning as desired. Simmer for another 30 minutes over low heat, uncovered, until most of the liquid has evaporated.
Transfer the mixture to a large plate to cool for about 60-90 minutes.
Step 3. Combine filling and crust
Preheat oven to 200°C for 15 minutes. Crack an egg into a small bowl, beat well.
Place one portion of crust into the mold. Fill with cooled filling.
Use a brush to apply a layer of beaten egg around the edge of the crust in the mold. Cover with the remaining crust, pressing the edges down to seal and trim off excess dough. Use a fork to crimp the edges, then brush a thin layer of beaten egg over the entire pie.
Poke a few vent holes on the crust surface and decorate with pastry cutouts as desired
Step 4. Bake the pie
Bake at 200°C for about 40-50 minutes, until the pie is evenly golden brown. Check regularly to prevent burning.
Allow to cool on a rack for about 30 minutes before serving, as the filling needs time to cool and set before slicing.
FINAL PRODUCT: FRENCH-STYLE MEAT PIE
Light, crispy, and moist are what we feel when enjoying this French-style meat pie. Each slice remains tender, not stiff or dry, with just the right amount of moisture without being runny. The soft meat filling is delicately seasoned with aromatic herbs.
Wishing you success with this pie and a joyful Christmas holiday!
Source: Compiled
