In a mixing bowl, combine flour and chilled butter, cutting it in until crumbly. Gradually add cold water until dough forms. Chill for at least 30 minutes.

In a skillet over medium heat, sauté onion and minced garlic until fragrant. Add ground pork and beef, cooking until browned. Mix in spices, salt, and pepper, then let filling cool slightly.

Roll out the chilled dough on a floured surface. Line a pie dish with half the dough, fill with the meat mixture, and cover with the top crust. Crimp the edges to seal.

Preheat oven to 375°F (190°C) and bake the tourtière until the crust is golden brown and filling is bubbly, about 30 minutes.

Let the tourtière cool for a few minutes before slicing. Optionally garnish with fresh parsley.