Cannabis Tourtière

Ingredients

• 380 g 13.4 oz All-purpose flour
• 1 tsp 1 tsp Salt
• 170 g 6 oz Cold unsalted butter (cubed)
• 60 ml 4.1 tbsp Ice water
• 1 tbsp 1 tbsp White vinegar
• 500 g 17.6 oz Ground pork
• 250 g 8.8 oz Ground beef
• 1 1 Yellow onion (finely diced)
• 2 cloves 2 cloves Garlic (minced)
• 120 ml 8.1 tbsp Beef stock
• 2 tbsp 2 tbsp Cannabis-infused butter
• 1 tsp 1 tsp Ground cinnamon
• 0.5 tsp 0.5 tsp Ground cloves
• 0.5 tsp 0.5 tsp Ground allspice
• 1 tsp 1 tsp Black pepper
• 200 g 7.1 oz Mashed potato (cooled)
• 1 1 Egg (beaten, for egg wash)

Instructions

1. 1
   Make pastry: whisk flour and salt. Cut in cold butter until the mixture looks like coarse peas. Mix vinegar into ice water, add to flour a tablespoon at a time until dough just holds. Two discs, wrap and refrigerate 1 hour.
2. 2
   Brown pork and beef in a large skillet over medium-high heat. Add onion and garlic, cook until softened, about 5 minutes. Drain excess fat.
3. 3
   Add stock, cannabis-infused butter, cinnamon, cloves, allspice and pepper. Simmer uncovered 20 minutes until most liquid absorbs.
4. 4
   Remove from heat and fold in cooled mashed potato. Cool filling completely before assembling.
5. 5
   Preheat oven to 400°F (205°C). Line a 23 cm (9-inch) pie dish with one pastry disc. Fill, top with the second disc, crimp edges and cut 3–4 steam vents. Brush with egg wash.
6. 6
   Bake 15 minutes at 400°F (205°C), then reduce to 350°F (175°C) and bake 30–35 minutes until richly golden.
7. 7
   Rest 15 minutes before slicing. Serve with cornichons or cranberry sauce.

Pro Tips

• The spices (cinnamon, cloves) mask any herbal flavour from the cannabis effectively.
• Cold filling is essential — hot filling makes the pastry greasy and soggy.
• One slice is one serving. Rich, fatty food increases cannabis absorption. Start small.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

Goes Well With