Tourtière du Québec traditionnelle au porc et au bœuf

Cook pork, beef, and onion

Cook pork, beef, and onion for 10 to 12 minutes over medium heat, breaking up the meat regularly until all water is evaporated.

Blooming spices

Add garlic and spices; cook for 1 minute until fragrant.

Mix flour and cook for 1 to 2 minutes to coat the meat (which helps build the binder).

Add broth gradually while stirring continuously to avoid lumps, and simmer gently until simmering.

Simmer for 40 to 45 minutes over low heat, partially covered, until thickened and cohesive.

Let the filling cool for about 20 minutes before assembling to ensure the crust remains flaky.

Preheat oven to 190 °C. Roll out the first pastry dough onto a tart mold and add the filling. Cover with the second pastry dough.

Seal the edges, brush with egg, and make a small hole in the center.

Bake for about 50 minutes until very golden. Protect the edges with aluminum foil if the crust browns too quickly.

Reserve 15 minutes before cutting to allow the filling to set.