Tourtière is a traditional French Canadian meat pie, beloved for its savory, spiced filling encased in a flaky pie crust. Made with a blend of ground pork, beef, or veal and seasoned with warm spices like cinnamon, cloves, and allspice, this dish is hearty and comforting. It’s a centerpiece of many holiday tables, especially around Christmas and New Year’s, but it’s delicious any time of year. Whether served with ketchup, relish, or a side of pickles, Tourtière is a flavorful slice of French Canadian culinary heritage that offers warmth and comfort in every bite.
Ingredients
For the Filling:
- 1 lb ground pork
- 1/2 lb ground beef or veal
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup water or broth
- 1 medium potato, peeled and grated
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon dried thyme (optional)
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 1/4 to 1/2 cup ice water
For Assembly:
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Make the Filling: In a large skillet, cook the ground pork, beef (or veal), onion, and garlic over medium heat until the meat is browned and cooked through. Drain any excess fat. Add the water or broth, grated potato, salt, pepper, cinnamon, cloves, allspice, and thyme (if using). Simmer for 10-15 minutes, until the liquid is absorbed and the mixture thickens. Remove from heat and let cool slightly.
- Assemble the Pie: Preheat your oven to 375°F (190°C). Roll out one disc of pie dough on a floured surface and fit it into a 9-inch pie plate, leaving some overhang. Add the cooled meat filling to the pie shell. Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal, and cut a few small slits in the top to allow steam to escape.
- Egg Wash: Brush the top of the pie with the beaten egg for a golden, shiny crust.
- Bake the Tourtière: Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Serve: Let the Tourtière cool for a few minutes before slicing. Serve warm, traditionally with ketchup or relish on the side.
Enjoy your French Canadian Tourtière, a savory and spiced meat pie that’s perfect for cozy, festive gatherings!
