Tourtière (Meat Pie) with Gluten-Free Crust

Ingredients

• 1 pound Ground pork
• 1/2 pound Ground beef
• 1 medium Onion
• 3 cloves Garlic
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Ground cloves
• 1 teaspoon Dried savory
• 1/2 cup Chicken broth
• 2 1/2 cups Gluten-free all-purpose flour blend
• 1 teaspoon Salt
• 1 cup Cold butter, cubed
• 6-8 tablespoons Ice water
• 1 for egg wash Egg

Instructions

1. 1In a large 12-inch skillet, combine the 1 pound Ground pork and 1/2 pound Ground beef. Cook over medium heat, breaking up the meat with a spoon, until it is no longer pink and is fully browned, about 8-10 minutes. Carefully drain off any excess fat from the skillet.
2. 2Add the 1 medium Onion, diced into 1/4-inch pieces, and the 3 cloves Garlic, minced, to the skillet and cook for 5-7 minutes until the onion is softened and translucent. Stir in the 1/2 teaspoon Cinnamon, 1/4 teaspoon Ground cloves, 1 teaspoon Dried savory, 1/2 teaspoon of the 1 teaspoon Salt, and 1/2 cup Chicken broth.
3. 3Bring the mixture to a gentle simmer over medium heat and cook for 15 minutes, stirring occasionally, until most of the liquid has reduced and the mixture is thick. Remove the skillet from the heat and set the filling aside to cool slightly.
4. 4In a large bowl, whisk together the 2 1/2 cups Gluten-free all-purpose flour blend and the remaining 1/2 teaspoon Salt. Add the 1 cup Cold butter, cubed into 1/2-inch pieces, to the flour mixture, then use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
5. 5Gradually add the 6-8 tablespoons Ice water, 1 tablespoon at a time, mixing gently with your hands after each addition, until the dough just comes together and can be formed into a ball. Divide the dough in half, flatten each half into a disk about 1-inch thick, wrap each disk tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten-free flour to hydrate and the butter to firm up, which makes the dough easier to roll.
6. 6Preheat your oven to 375°F (190°C). Roll out one disk of the chilled dough into a 12-inch circle, about 1/8-inch thick, and carefully transfer it into a 9-inch pie plate, pressing it gently into the bottom and up the sides. Trim any excess dough from the edges, leaving a 1/2-inch overhang, then crimp the edges decoratively; pour the cooled meat filling evenly into the pie crust.
7. 7Roll out the second disk of chilled dough into another 12-inch circle, about 1/8-inch thick, and carefully place this dough circle over the meat filling, aligning it with the bottom crust. Trim any excess dough, leaving a 1/2-inch overhang, and crimp the top and bottom crusts together to seal the pie; use a sharp knife to cut 4-5 small slits in the center of the top crust to allow steam to escape during baking.
8. 8In a small bowl, lightly beat the 1 Egg to create an egg wash, then use a pastry brush to gently brush the egg wash evenly over the entire top crust of the pie. Place the pie on a baking sheet and bake in the preheated oven for 45-60 minutes, or until the crust is deeply golden brown and the internal temperature of the filling reaches 160°F (71°C) when measured with a meat thermometer inserted into one of the steam vents.
9. 9Carefully remove the baked Tourtière from the oven and place it on a wire rack; let the pie cool for at least 15-20 minutes before slicing and serving, as this cooling period allows the filling to set, making it easier to cut clean slices.

Substitutions

Related Guides