Beef Tortiere

A French Canadian classic Christmas meal.
Dish Type: main dish Lifestyle: nut free




2 cups all purpose spelt flour

1 tsp sea salt

½ tsp baking soda

¼ tsp turmeric

¼ tsp savory

½ cup pure spectrum shortening

1/3 cup ice water

1/3 cup organic butter


1 lb ground beef

½ cup potato flakes

1 small onion chopped

1 garlic clove minced

1 tsp sea salt

½ tsp savory

¼ tsp ground cloves

½ cup water or more if needed



Stir the flour, salt, baking soda, turmeric and savory together in a bowl. Cut in the lard until the pieces are the size of peas.

Add ice water by the teaspoon, stirring with the fork or fingertips until just enough water has been added that you can pat the dough lightly into a ball. You may not need all of the water. Roll out dough and pat with butter and roll up towards you like a jellyroll.

Refrigerate for a couple of hours before using.

Place the filling ingredients in a saucepan. Bring to a boil, stirring to break the meat into small pieces. Cover and simmer for 30 minutes or until the mixture is thick. Remove from heat and cool.

Divide dough and roll out both pieces for one 8” pie. Line pie plate with one piece of pastry and fill generously with the meat mixture. Top with remaining pastry and pinch edges together. Brush top with an egg beaten with 2 tbsp of water. Bake at 400F until pie is golden brown, serve hot.