Tourtière du Québec traditionnelle au porc et au bœuf

Cook pork, beef, and onion over medium heat for 10–12 minutes, breaking up the meat, until all liquid has evaporated.

Add garlic and spices; cook 1 minute until fragrant.

Stir in the flour and cook 1–2 minutes to coat the meat (this builds the binder).

Gradually add hot stock, stirring constantly to avoid lumps, and bring to a gentle simmer.

Simmer on low for 40–45 minutes, partially covered, until thick and cohesive.

Cool the filling for about 20 minutes before assembling to keep the crust flaky.

Preheat oven to 190 °C. Line a pie dish with the bottom crust and add the filling. Top with the second crust.

Seal the edges, brush with egg wash, and cut a small vent in the center.

Bake about 50 minutes until deeply golden. Shield edges with foil if browning too fast.

Rest 15 minutes before slicing so the filling sets.