Mirage Recipe
Prep: 1 hour 30 mins (& 4 hours to rest dough)
Cook: 45 mins
Serves: 8 servings
Few dishes evoke the warmth of family traditions quite like a homemade tourtière. With its flaky, golden crust and savoury filling, this beloved meat pie has long been a centrepiece of holiday tables and family gatherings. This Hearty Tourtière combines tender ground meat with onions, potatoes, and fragrant spices, creating a rich and comforting filling that’s tucked inside a golden pastry shell. Every slice delivers the perfect balance of hearty flavours and nostalgic comfort, making this meat pie a dish that feels like home, no matter the occasion.
For more savoury baking inspiration, visit @mirage_margarine on Instagram.
Ingredients
Pie Crust
2 1/2 cups
all-purpose flour
1/2 tsp
salt
1 cup
Mirage Margarine, chilled
1/2 cup
water, ice cold
as needed
egg wash (egg beaten with 1 tsp water)
Spice Blend
2 tsp
salt
1 tsp
ground black pepper
1 tsp
dried thyme
1/2 tsp
dried sage
1/4 tsp
ground cinnamon
1/4 tsp
ground nutmeg
1/4 tsp
ground allspice
1/4 tsp
ground mustard
1/8 tsp
ground cloves
Filling
1 tbsp
Mirage Margarine
1 large
onion, finely chopped
4 cloves
garlic, minced
1 large
Yukon gold potato, peeled & quartered
1 cup
heavy cream
1 tbsp
Mirage Margarine
1 lb.
ground pork
1 lb.
ground beef
1 cup
white wine
to taste
salt and black pepper
Directions
Pie Crust
Combine the flour and salt in a large mixing bowl. Using a pastry blender, cut the chilled Mirage Margarine into the flour until the mixture forms coarse crumbs.
Add the ice-cold water gradually, one tablespoon at a time, mixing gently with a spatula until the dough just comes together. You may not need all the water. Shape the dough into two flat discs, wrap tightly in plastic wrap, and refrigerate for at least 4 hours or overnight.
Filling
Sauté the potato, onion and garlic in a saucepan on medium heat until fragrant and the onions begin to turn translucent, about 5 minutes. Add the cream and simmer, stirring frequently, until the potatoes are tender and the cream has reduced, about 10-15 minutes. Gently mash, leaving some chunks, then set aside.
In a large skillet over medium heat, melt the Mirage Margarine. Add the ground pork and ground beef. Cook until well browned, using a wooden spoon to break up the mixture as it cooks. Add the prepared spice blend and cook for about 30 seconds, until fragrant. Deglaze the pan with white wine, lower the heat, cover, and simmer for about 45 minutes, or until the meat becomes tender and the liquid is almost reduced.
Stir in the mashed potato, mix thoroughly, and allow the filling to cool slightly.
Assembly and Baking
Preheat your oven to 425°F.
On a well-floured surface, roll out one of the chilled dough discs into an 11-inch circle, adding flour to the rolling pin as needed to prevent sticking. Carefully roll the dough around the rolling pin and unroll it over a 9-inch pie dish. Press the dough evenly into the bottom and sides, leaving some dough hanging over the edges.
Add the meat filling to the bottom crust and spread evenly.
Roll out the second dough disc in the same way and place it over the filling. Trim any excess dough and flute the edges to seal. Brush the top crust liberally with egg wash and cut a few small holes in the center to allow steam to vent.
Bake for about 45 minutes, or until the crust is golden brown and the filling is warmed throughout. Allow the pie to cool to nearly room temperature before serving.
