Tourtiere pies

Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 1 hour 30 minutes
Serves: 8
Difficulty Level: Moderate

Introduction

Tourtière is a classic French-Canadian meat pie traditionally served during the holidays, especially around Christmas and New Year’s Eve. But its hearty, savory flavor and flaky crust make it a perfect comfort food year-round. This pie features a deliciously spiced meat filling—usually a mix of pork, beef, and sometimes veal or game—encased in a golden, buttery crust. It’s rich, satisfying, and deeply rooted in Quebecois culture.

Whether you’re celebrating your heritage, looking for a warming winter meal, or just want to try something uniquely Canadian, this recipe brings tradition straight to your table. Let’s get started!

Ingredients

For the Filling:

1 tbsp vegetable oil or butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 lb ground pork
½ lb ground beef
½ cup water or beef broth
½ tsp salt
¼ tsp ground black pepper
¼ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp allspice
1 pinch nutmeg (optional)
1 small potato, peeled, boiled, and mashed
1 tbsp fresh parsley, chopped (optional)
1 tsp Worcestershire sauce (optional but adds depth)

For the Pie Crust:

2 ½ cups all-purpose flour
1 tsp salt
1 cup (2 sticks) unsalted butter, cold and cut into cubes
6–8 tbsp ice water
1 egg, beaten (for egg wash)

Equipment Needed

Large skillet or sauté pan
Medium saucepan (to boil potato)
Mixing bowls
Rolling pin
Pie dish (9-inch)
Pastry brush
Fork or knife for venting top crust

Preparation Steps

Step 1: Prepare the Pie Dough

In a large bowl, whisk together the flour and salt.
Add cold butter cubes and cut them into the flour using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Avoid over-mixing.
Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Tip: You can prepare the dough up to 24 hours in advance.

Step 2: Make the Meat Filling

Heat the oil or butter in a large skillet over medium heat. Add the chopped onion and sauté for 3–5 minutes until translucent.
Stir in the garlic and cook for another 30 seconds.

Add ground pork and beef. Cook, breaking up the meat with a spoon, until browned and no longer pink (about 8–10 minutes).
Pour in the water or beef broth. Stir in salt, pepper, cinnamon, cloves, allspice, and optional nutmeg.
Reduce heat to low and simmer for 10–15 minutes, stirring occasionally.

Add the mashed potato to the meat mixture. This acts as a binder and gives the filling a creamy texture.
Taste and adjust seasoning. Add Worcestershire sauce and parsley if desired.
Remove from heat and let the filling cool to room temperature.

Note: Cooling the filling prevents the crust from becoming soggy during baking.

Step 3: Assemble the Pie

Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out one disk of dough into a circle about 12 inches in diameter. Carefully transfer it to your pie dish.

Fill the bottom crust with the cooled meat mixture, spreading it evenly.
Roll out the second dough disk and place it over the filling.
Trim the excess dough, leaving about 1 inch overhang. Fold the edges under and crimp to seal.

Cut a few slits or decorative shapes in the top crust to allow steam to escape.
Brush the top with beaten egg for a shiny, golden finish.

Step 4: Bake the Tourtière

Place the pie on a baking sheet (to catch any drips) and bake for 45–55 minutes or until the crust is golden brown.

Let rest for at least 15 minutes before slicing.

Pro Tip: Tourtière can be served warm or at room temperature. The flavors deepen if made a day ahead.

Serving Suggestions

Tourtière is traditionally served with:

Ketchup or fruit chutney (like cranberry or green tomato)

Pickled beets or pickles
A light salad to balance the richness
Mashed potatoes or roasted vegetables for a full winter meal

During the holidays, serve alongside French onion soup or a festive wine like Pinot Noir or Gamay.

Storage and Make-Ahead Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap the pie tightly in foil and freeze for up to 3 months. Thaw in the fridge overnight and reheat at 350°F until warmed through.
Make-ahead: The filling and crust can be made 1–2 days in advance and stored separately.

Nutritional Information

(Approximate per serving, based on 1/8 of the pie)

Calories: 480
Total Fat: 29g
Saturated Fat: 12g
Cholesterol: 85mg
Sodium: 470mg
Carbohydrates: 34g
Dietary Fiber: 2g
Sugars: 1g
Protein: 19g

Note: Nutrition will vary depending on meat and fat content, crust thickness, and optional ingredients.

Introduction