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Cozy Quebec Meat Pie with Spiced Pork and Flaky crust

Cozy Quebec Meat Pie with Spiced Pork and Flaky Crust

Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Canadian, French
Servings 8

Equipment

  • Large mixing bowl + medium bowl
  • Pastry blender or two knives
  • Rolling Pin
  • Skillet or sauté pan
  • 9- or 10-inch (23–25 cm) pie dish
  • Sharp knife or pastry wheel
  • Pastry Brush
  • Aluminum foil (for covering edges)
  • Baking sheet (to catch any overflow)

Ingredients
  

For the pastry

  • 3 cups 375 g all-purpose flour
  • 1 tsp salt
  • 1 cup 225 g unsalted butter, chilled and cubed
  • ½ cup 120 ml ice water, plus extra if needed

For the filling

  • ¾  lb 340 g ground pork (preferably a bit fatty, not breast or thigh specifics)
  • ¾  lb 340 g ground beef (lean or 80/20)
  • 1 large onion finely chopped
  • 2 garlic cloves minced
  • 1 medium russet potato peeled and diced small
  • ½  cup 120 ml chicken or beef broth
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground allspice
  • ¼ tsp nutmeg
  • 1 tsp dried thyme
  • 1 tsp brown sugar optional, for balancing
  • Salt and freshly ground black pepper to taste
  • 2 tbsp unsalted butter for sautéing

For egg wash

  • 1 egg beaten with 1 tbsp milk

Instructions
 

Make the pastry

  1. In a large bowl, whisk flour and salt. Add chilled butter cubes and, using a pastry blender or two knives, cut until mixture resembles coarse cornmeal with pea-sized butter bits.
  2. Drizzle ice water while stirring gently until the dough just holds together. Don’t overwork it. Form into two disks (one slightly larger), wrap in plastic, and chill for at least 30 minutes.

Prepare the filling

  1. In a skillet over medium heat, melt 2 tbsp butter. Add onions and sauté until translucent. Stir in garlic and diced potato; cook 2–3 minutes.
  2. Add ground pork and beef, breaking it up, and cook until browned. Drain excess fat if needed.
  3. Stir in broth, cinnamon, cloves, allspice, nutmeg, thyme, and brown sugar. Simmer until potatoes are tender and liquid mostly absorbed (5–7 minutes). Season with salt and pepper. Let cool to room temperature.

Assemble the pie

  1. Preheat oven to 375 °F (190 °C). Roll out larger dough disk on a lightly floured surface to about 12 inches (30 cm). Gently place into pie dish so that dough slightly overhangs.
  2. Fill with cooled meat mixture, packing gently. Roll out second disk to cover pie. Place on top, seal edges by crimping or pinching. Trim excess dough. Cut vents or make lattice on top. Brush entire surface with egg wash.

Bake to perfection

  1. Place pie dish on a baking sheet. Bake for 25 minutes. Cover edges with foil to prevent over-browning, then bake 20–25 more minutes or until crust is golden brown and juices bubble. Total baking time ~50 minutes.

Rest and serve

  1. Let pie rest at least 10 minutes before slicing—this helps the juices set. Serve warm or at room temperature.