French-Canadian Tourtière

Chef Luc Alarie shares his recipe

Nous adorons Les Francais. Truly, we do. We love their wine, their fashion, their approach to fried potatoes, and their general esprit. We also get a kick out of their holidays, like Bastille Day, which falls this Saturday, July 14. Who else lights off fireworks in honor of a prison break, really? But as much as we love our red-white-and-blue cousins, the Canadians love them more. Brand new as of last week, Le P’tit Soleil is a French-Canadian spin-off of Westwood’s Le Soleil, serving multiple varieties of poutine—that devilish gravy/cheese curd/French fry concoction—as well as other particularly Franco-Canuck specialties like this tourtière. The classic meat pie will please Quebecois and Angelenos alike with its flaky double crust and savory filling spiced with cloves and sage.

Tourtière (French Canadian meat pie)

1 pound lean ground pork
1/2 pound lean ground veal or beef
1 onion, diced
1/2 cup water
1 1/2 teaspoons salt
1/4 teaspoon ground sage
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 recipe pastry for a 9-inch double crust pie

Preheat oven to 425
In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes.

Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.

Bake in preheated oven for 20 minutes, remove foil and return to oven. Bake for an additional 15 to 20 minutes until golden brown. Let cool 10 minutes before slicing.