Tourtière: A French-Canadian Meat Pie Recipe

Introduction

Tourtière is a traditional French-Canadian meat pie that combines savory ground pork and beef with warm spices and tender potatoes. This comforting dish features a flaky homemade pastry crust that encases a rich, flavorful filling. Perfect for family gatherings or cozy dinners, tourtière is a true taste of Quebec’s culinary heritage.

Ingredients

• 2 cups unbleached all purpose flour
• 1/2 teaspoon kosher salt
• 2/3 cup butter or lard (chilled)
• 6-7 tablespoons ice cold water
• 2 large Russet or Yukon Gold potatoes (about 1 pound)
• 1 tablespoon extra virgin olive oil
• 1 small onion (finely chopped)
• 1 clove garlic (finely minced)
• 1 pound ground pork
• 1 pound ground beef
• 1/2 teaspoon poultry seasoning (such as Bell’s or your favorite blend)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1/8 teaspoon pepper
• 1 large egg (scrambled for glazing)

Instructions

1. Step 1: Prepare the pastry by combining the flour and salt in a large bowl. Cut in the chilled butter or lard until the mixture resembles coarse crumbs.
2. Step 2: Add the ice cold water one tablespoon at a time, mixing gently just until the dough comes together. Shape the dough into a ball, flatten it slightly, wrap in plastic, and chill in the refrigerator.
3. Step 3: While the dough chills, peel and cut potatoes into 2-inch chunks. Place in a saucepan, cover with water by about 2 inches, and bring to a boil. Reduce heat and cook until potatoes are tender, about 12 minutes. Reserve 1/2 cup of potato water, then drain and mash the potatoes.
4. Step 4: Heat olive oil in a large skillet over medium heat. Sauté onions and garlic until softened, about 3 minutes. Add ground pork and beef, cooking until no longer pink. Drain excess fat.
5. Step 5: Stir in poultry seasoning, cinnamon, cloves, nutmeg, salt, pepper, and the reserved potato water. Simmer for about 10 minutes until the liquid is absorbed. Remove from heat and mix in mashed potatoes. Let the filling cool slightly.
6. Step 6: Preheat oven to 400°F (205°C). On a floured surface, divide the dough in half. Roll out one half into a 12-inch circle to line a 9-inch pie pan. Fill with the meat mixture and brush the edges with beaten egg.
7. Step 7: Roll out the second half of dough to cover the pie. Place on top, fold the edges under the bottom crust, and pinch or flute to seal. Brush the top with egg wash and cut small vent holes for steam.
8. Step 8: Bake for 30 to 35 minutes until the crust is golden brown. Remove from oven and let cool for at least 10 minutes before slicing and serving.

Tips & Variations

• Use lard instead of butter for a more authentic, flaky crust.
• Add a pinch of cayenne pepper if you like a subtle spicy kick in the filling.
• Substitute ground veal for part of the pork or beef for a richer taste.
• Chill the dough thoroughly to make rolling easier and to prevent shrinkage during baking.
• Serve tourtière with a dollop of homemade ketchup or cranberry sauce for a traditional touch.

Storage

Store leftover tourtière covered in the refrigerator for up to 3 days. To reheat, place slices in a 350°F (175°C) oven for about 15 minutes to keep the crust crisp. You can also freeze the cooked pie tightly wrapped for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and stored in the refrigerator for up to 2 days before rolling out. Just keep it well wrapped to prevent drying.

Can I use premade pie crust instead of making my own?

Absolutely. While homemade crust gives the best texture and flavor, premade crust is a convenient alternative that still works well for tourtière.

Tourtière: A French-Canadian Meat Pie Recipe

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Tourtière is a traditional French-Canadian meat pie featuring a savory filling of ground pork and beef blended with aromatic spices and mashed potatoes, all encased in a buttery homemade pie crust. This hearty dish is perfect for cozy family meals or festive gatherings, showcasing a delightful balance of rich flavors and comforting textures.

• Author: Sana
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: French-Canadian

Ingredients

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Pastry

• 2 cups unbleached all-purpose flour
• 1/2 teaspoon kosher salt
• 2/3 cup butter or lard (chilled)
• 6–7 tablespoons ice cold water

Filling

• 2 large Russet or Yukon Gold potatoes (about 1 pound)
• 1 tablespoon extra virgin olive oil
• 1 small onion (finely chopped)
• 1 clove garlic (finely minced)
• 1 pound ground pork
• 1 pound ground beef
• 1/2 teaspoon Bells poultry seasoning (or your favorite poultry seasoning)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1/8 teaspoon pepper

For Glazing

• 1 large egg (scrambled for glazing)

Instructions

1. Prepare the pastry: In a large bowl, combine flour and kosher salt. Cut in the chilled butter or lard until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Shape into a ball, flatten it into a disk, wrap in plastic, and chill in the refrigerator while preparing the filling.
2. Make the filling – Cook potatoes: Peel and cut potatoes into 2-inch chunks, place them in a medium saucepan, and cover with water by about 2 inches. Bring to a boil over high heat, then reduce to medium-high and boil until tender, approximately 12 minutes. Reserve 1/2 cup of the cooking water, drain the rest, and mash the potatoes. Set aside.
3. Sauté aromatics: Heat a large skillet over medium heat. Add olive oil, chopped onions, and minced garlic. Sauté until softened and fragrant, about 3 minutes.
4. Cook meats: Add ground pork and ground beef to the skillet. Cook, stirring occasionally, until the meat is no longer pink, then drain off any excess fat.
5. Season and simmer: Stir in poultry seasoning, cinnamon, cloves, nutmeg, salt, pepper, and reserved potato water. Mix thoroughly and simmer the mixture for about 10 minutes until the liquid is mostly absorbed.
6. Combine filling: Remove the skillet from heat and fold in the mashed potatoes. Allow the filling to cool slightly before assembling the pie.
7. Preheat oven: Set your oven to 400°F (205°C) to prepare for baking.
8. Roll out bottom crust: On a lightly floured surface, divide the chilled dough in half. Flatten one half with your hands and roll it out to about 12 inches in diameter to fit a 9-inch pie pan.
9. Assemble pie: Transfer the rolled dough to the pie plate. Fill with the meat and potato mixture. Brush the outer edges of the pastry with beaten egg.
10. Roll out top crust: Roll out the second dough half to cover the filling. Place it over the filling, then fold the top crust under the bottom crust edges and pinch or flute to seal. Brush the entire top with egg wash and cut small vent holes for steam to escape.
11. Bake the pie: Bake the tourtière in the preheated oven for 30 to 35 minutes or until the crust is golden brown and cooked through.
12. Cool and serve: Remove the pie from the oven and let it rest for at least 10 minutes before slicing and serving to allow flavors to meld and filling to set.

Notes

• Use chilled butter or lard for a flakier crust.
• Potato water adds moisture and helps blend flavors in the filling.
• You can substitute poultry seasoning with a mix of sage, thyme, and rosemary if unavailable.
• Letting the pie cool slightly before slicing prevents the filling from spilling out.
• Tourtière can be made ahead and reheated; flavor improves after resting overnight.
• For a vegetarian version, substitute meats with mushrooms and lentils and adjust seasoning accordingly.

Keywords: Tourtière, French-Canadian meat pie, pork and beef pie, traditional meat pie, holiday pie, savory pie, meat and potato pie