📝 About This Recipe
A cornerstone of French-Canadian heritage, this traditional meat pie is a masterclass in savory-sweet spice profiles and buttery textures. Traditionally served at 'Réveillon' after Christmas Eve midnight mass, it features a hearty blend of pork and beef simmered with cloves, cinnamon, and allspice. Encased in a melt-in-your-mouth shortcrust pastry, it offers a nostalgic warmth that is both rustic and deeply sophisticated.
🥗 Ingredients
The Meat Filling
- 1 lb Ground Pork (lean or medium)
- 1/2 lb Ground Beef
- 1 medium Onion (finely diced)
- 2 cloves Garlic (minced)
- 1 large Russet Potato (peeled and finely grated)
- 1/2 cup Beef Broth
- 1/2 cup Celery (finely minced)
Spices & Seasoning
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Ground Allspice
- 1/2 teaspoon Dried Thyme
The Shortcrust Pastry
- 2 1/2 cups All-purpose Flour (plus extra for dusting)
- 1/2 cup Cold Lard or Vegetable Shortening (cubed)
- 1/2 cup Cold Unsalted Butter (cubed)
- 6-8 tablespoons Ice Water (as needed)
- 1 Egg (beaten with 1 tbsp water for egg wash)
👨🍳 Instructions
-
1
In a large skillet or heavy-bottomed pot, combine the ground pork, ground beef, onion, garlic, and celery over medium heat. Cook until the meat is browned, breaking it up into very fine crumbles with a wooden spoon.
-
2
Stir in the grated potato, beef broth, salt, pepper, cinnamon, cloves, allspice, and thyme. The potato acts as a natural binder to absorb the juices.
-
3
Reduce heat to low and simmer the mixture uncovered for 20-25 minutes, stirring occasionally, until the liquid has mostly evaporated but the meat remains moist. Remove from heat and let it cool completely (this is crucial to prevent a soggy crust).
-
4
While the meat cools, prepare the pastry. In a large bowl, whisk the flour and a pinch of salt. Cut in the cold lard and butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces.
-
5
Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough just starts to come together. Do not overwork it.
-
6
Divide the dough into two disks (one slightly larger for the bottom), wrap in plastic, and refrigerate for at least 30 minutes.
-
7
Preheat your oven to 400°F (200°C).
-
8
On a lightly floured surface, roll out the larger disk of dough to about 1/8-inch thickness and fit it into a 9-inch deep-dish pie plate.
-
9
Fill the crust with the cooled meat mixture, leveling it out gently with a spoon.
-
10
Roll out the second disk of dough and place it over the filling. Trim the edges, leaving a 1-inch overhang. Fold the top edge under the bottom edge and crimp to seal.
-
11
Cut small steam vents in the center of the top crust in a decorative pattern. Brush the entire top with the egg wash for a golden finish.
-
12
Bake for 35-45 minutes, or until the pastry is deeply golden brown and the filling is bubbling.
-
13
Allow the pie to rest for at least 15 minutes before slicing. This allows the internal juices to set, ensuring clean slices.
💡 Chef's Tips
Always use cold fats (butter/lard) for the pastry to ensure a flaky texture. Make the meat filling a day in advance to let the flavors meld and ensure it is cold before hitting the dough. Don't skip the grated potato; it’s the traditional way to bind the meat without making it gummy. If the edges of the crust brown too quickly, cover them with a ring of aluminum foil halfway through baking. For an extra-rich version, use half ground pork and half ground veal.
🍽️ Serving Suggestions
Serve with a side of traditional green tomato chow-chow or spicy fruit ketchup. A crisp green salad with a sharp vinaigrette helps cut through the richness of the meat. Pair with a robust Canadian craft ale or a dry hard apple cider. For dessert, follow with a light maple syrup tart or poached pears. Leftovers are excellent served cold or room temperature the next day.