Name: Traditional French-Canadian Tourtière
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: French Canadian
Ingredients: For the filling:; 1/2 lb ground pork; 1/2 lb ground beef; 1 small onion, finely chopped; 1 clove garlic, minced; 1/2 cup water or beef broth; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground allspice; 1/4 teaspoon ground black pepper; Salt, to taste; 1/4 cup breadcrumbs or mashed potato (for thickening); For the crust:; 2 1/2 cups all-purpose flour; 1 teaspoon salt; 1 cup cold unsalted butter, cubed; 6–8 tablespoons ice water; 1 egg, beaten (for egg wash)

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Tourtière is a classic French-Canadian meat pie traditionally enjoyed during the holidays, especially around Christmas and New Year’s. With its richly seasoned blend of ground pork and beef encased in a buttery, flaky pastry, this savory pie offers warmth, comfort, and heritage in every bite.

Why You’ll Love This Recipe

This tourtière recipe delivers an authentic taste of Quebec’s culinary history. The combination of pork and beef, seasoned with warm spices like cinnamon, cloves, and allspice, creates a filling that is both hearty and aromatic. The homemade double crust adds a rustic touch, making it a perfect dish for festive gatherings or cozy winter dinners. It’s a meal steeped in tradition, flavor, and comfort.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the filling:

1/2 lb ground pork
1/2 lb ground beef
1 small onion, finely chopped
1 clove garlic, minced
1/2 cup water or beef broth
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
Salt, to taste
1/4 cup breadcrumbs or mashed potato (for thickening)

For the crust:

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold unsalted butter, cubed
6–8 tablespoons ice water
1 egg, beaten (for egg wash)

directions

In a skillet over medium heat, cook the ground pork, ground beef, onion, and garlic until the meat is browned and the onion is soft.
Add the water or broth, cinnamon, cloves, allspice, pepper, and salt. Stir well and simmer uncovered for 10–15 minutes to let the flavors develop.
Stir in the breadcrumbs or mashed potatoes to absorb excess moisture. Remove from heat and allow the filling to cool completely.
For the crust, combine flour and salt in a large bowl. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Divide the dough in half, shape into disks, and chill if needed.
Roll out one portion of dough and fit it into a 9-inch pie plate. Add the cooled meat mixture and spread it evenly.
Roll out the second dough disk and place it over the filling. Crimp the edges to seal, and cut small slits in the top to allow steam to escape. Brush the top with beaten egg.
Bake at 375°F (190°C) for 45–50 minutes, or until the crust is golden brown and crisp.
Let the pie rest for 10 minutes before slicing and serving.

Servings and timing

Servings: 6
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Calories per serving: Approximately 410 kcal

Variations

All-Pork or All-Beef: You can use only one type of meat if preferred.
Game Meat: In some regions, tourtière is made with wild game like venison or rabbit for a traditional twist.
Potato Filling: Use mashed potatoes as the sole thickener for a softer, milder texture.
Vegetable Addition: Add finely chopped mushrooms, celery, or carrots for added depth.
Spice Adjustment: Adjust the spice blend to suit your palate—nutmeg or sage are also common additions.

storage/reheating

Tourtière can be stored in the refrigerator, tightly covered, for up to 4 days. It also freezes well—wrap tightly in plastic wrap and aluminum foil, and freeze for up to 3 months.

To reheat, warm in a 350°F (175°C) oven for 20–25 minutes if refrigerated or 45–50 minutes if frozen, until heated through and the crust is crisp.

FAQs

What is tourtière?

Tourtière is a traditional French-Canadian meat pie, typically made with a mixture of ground meats and warm spices, encased in a flaky pastry crust.

Can I freeze tourtière before baking?

Yes, assemble the pie and freeze it unbaked. When ready to serve, bake from frozen, adding an extra 15–20 minutes to the baking time.

What is the origin of tourtière?

Tourtière originates from Quebec and has been a staple of French-Canadian cuisine for centuries, often served during réveillon on Christmas Eve.

Can I make this ahead of time?

Absolutely. Tourtière can be made a day ahead and reheated, or the filling can be prepared and refrigerated up to 2 days in advance.

Do I need to use both pork and beef?

No, you can use either meat individually or try combinations like veal, lamb, or even turkey for different flavors.

What is the best pie dish to use?

A standard 9-inch pie plate works best. Glass or ceramic dishes help ensure an evenly browned crust.

Is egg wash necessary?

While not essential, an egg wash gives the crust a golden, glossy finish that enhances the presentation.

How do I prevent a soggy bottom crust?

Ensure the filling is fully cooled and not overly wet before assembling. Using a glass dish can also help monitor browning.

Can I make mini tourtières?

Yes, divide the dough and filling into smaller portions and bake in muffin tins or mini pie pans. Adjust baking time accordingly.

What should I serve with tourtière?

Serve with ketchup, cranberry sauce, or pickled beets on the side. A light green salad or steamed vegetables also pair well.

Conclusion

Traditional French-Canadian Tourtière is a timeless recipe that captures the essence of holiday gatherings and home-cooked warmth. With its aromatic, seasoned filling and crisp buttery crust, it’s no wonder this meat pie remains a cherished part of Canada’s culinary heritage. Whether served for a celebration or a comforting weeknight meal, tourtière offers rustic elegance and hearty satisfaction.

Traditional French-Canadian Tourtière

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Author: Mia
Total Time: 1 hour 20 minutes
Yield: 6 servings 1x
Diet: Halal

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Description

A beloved holiday staple from Quebec, tourtière is a savory meat pie filled with seasoned ground pork and beef, encased in a buttery, flaky double crust. Warm spices give this rustic dish its signature cozy flavor.

Instructions

In a skillet over medium heat, combine pork, beef, onion, and garlic. Cook until meat is browned and onion is soft.
Add water or broth, cinnamon, cloves, allspice, pepper, and salt. Simmer uncovered for 10–15 minutes.
Stir in breadcrumbs or mashed potatoes to absorb moisture. Remove from heat and let cool.
To make the crust, mix flour and salt in a large bowl. Cut in butter until crumbly. Add ice water gradually and mix just until dough holds together.
Divide dough in half and roll out one portion to line a 9-inch pie plate. Fill with the cooled meat mixture.
Roll out remaining dough and place over the top. Crimp edges to seal and cut small slits to vent. Brush with beaten egg.
Bake at 375°F (190°C) for 45–50 minutes, until golden brown.
Let rest for 10 minutes before slicing and serving.