A tasty meat pie made with a blend of ground meat, mushrooms, potatoes and classic tourtière spices. This large sheet pan version is great for a large gathering.
Prep Time30 minutesmins
Cook Time45 minutesmins
Course: Main Course
Keyword: French Canadian, ground meat, meat pie, puff pastry
Ingredients
1Tbspcanola oil
1lbground beef
1/2lbground pork
1/2lb ground chicken
1onion, chopped
1cupfinely chopped mushrooms
3clovesgarlic
1/2tspcinnamon
1/4tspnutmeg
1/8tsp cloves
1/2tspsage or thyme
1/2tsp salt
1/4tspblack pepper
1/2cupred wine
1cupbeef stock
1/2TbspWorcestershire sauce
2medrusset potato, shredded
1lb(454 g) frozen puff pastry
1egg
1Tbspwater
Instructions
Meat Filling
Heat large skillet over medium high heat. Add oil and heat. Add ground beef, pork and chicken and sauté until browned, 7-10 minutes. Remove from pan and set aside.
Add onions, mushrooms and garlic to pan and cook until transparent and soft, 3-5 minutes.
Add spices and let cook til fragrant, 1 minute.
Deglaze pan with wine. Stir in beef stock and Worcestershire sauce.
Add shredded potatoes and cook until potatoes are soft and mixture thickens, 10-12 minutes. The filling should be sticky with no remaining liquid.
Taste and adjust seasoning. Remove from heat and cool. Can be prepared a day ahead.
Assembly
Preheat the oven to 400°F and cut a large piece of parchment paper to fit a large sheet pan. Or use silicone mat for sheet pan.
Place cut parchment on counter and roll out one thawed puff pastry layer to form a 10"x13" rectangle. Transfer parchment with pastry to sheet pan.
Add cold meat filling to top of puff pastry leaving a one inch border around the outer edge. Press to pile meat filling in space. Lightly wet outer edge of pastry with water all around.
On floured surface, roll out second piece of puff pastry to be slightly bigger than first piece. Gently roll on floured rolling pin and transfer to position on top of meat. Pinch together edges and flute for decorative effect if desired.
Score one inch diagonal lines across top of pastry making a couple of slits to allow steam to escape.
In small dish, gently beat egg with water. Using a soft bristle brush, brush a thin, even layer of egg wash over top of puff pastry.
Place in oven and bake for 35-45 minutes until golden brown on top.
Notes
Serve with a green salad and your favourite vegetables - peas, green beans, broccoli, brussel sprouts, beets, etc.