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Tourtière is a Canadian classic, known for its golden crust and hearty filling. Originating in Quebec, this meat pie has become part of festive meals and family traditions, bringing comfort through its rich flavour and unmistakable aroma.
It is often enjoyed during Christmas and New Year gatherings, served in generous slices that pair well with pickles or relishes. Yet it is not limited to special occasions, as many households bake it year-round for everyday meals.
What makes Tourtière stand out is its versatility. It can be made with different meats and spices, reflecting regional preferences and family recipes. Each version feels familiar, but always with a distinctive twist in flavour.
What Is Tourtière?
Tourtière is a savoury pie filled with minced or finely ground meat, often pork or a mix of pork and beef, seasoned with spices and sometimes herbs. The filling is encased in a flaky pastry crust that bakes until golden.
It is usually made as a deep pie, with a top and bottom crust holding the filling. The mixture inside is lightly spiced rather than heavily seasoned, creating a warm and aromatic profile rather than an intense one.
Slices are typically served hot from the oven, though leftovers can be enjoyed cold. It is both a celebratory dish and an everyday staple, flexible enough to suit a formal holiday table or a weekday family dinner.
Ingredients and Taste
Traditional recipes often start with minced pork, though combinations with beef or veal are common. Some cooks add game meat when available. Potatoes are sometimes mixed in to absorb juices and provide a tender texture.
Onions and garlic are almost always included, sautéed in fat before being combined with the meat. The spice blend sets it apart, with cinnamon, cloves, and allspice lending warmth and a faint sweetness to the savoury base.
The taste is hearty yet balanced. The meat remains moist, seasoned just enough to create depth without overpowering. The pastry adds a buttery crunch, contrasting with the soft, aromatic filling for a comforting bite.
A Taste of History
Tourtière has deep roots in Quebec’s culinary heritage. It is believed to date back to the 17th century, when French settlers adapted meat pies from their homeland to the ingredients available in New France.
The name itself may derive from the word “tourte”, once referring to a type of bird used in pies. As wild game became less available, pork and beef took its place, creating the version that is now widely recognised.
In rural communities, it became a centrepiece for Réveillon, the late-night Christmas Eve meal. Families would gather after midnight mass to share slices of Tourtière alongside other festive dishes, a tradition that continues today.
Though it began in Quebec, Tourtière has spread across Canada, with each region lending its own interpretation. Some favour a smoother filling, while others prefer a coarser texture. All share a respect for its place in Canadian food culture.
Even now, Tourtière remains more than just a pie. It carries memory and meaning, bridging everyday meals and celebrations. With every slice, it offers a taste of history, a sense of place, and the comfort of shared tradition.
How to Make Tourtière (Meat Pie)
Tourtière is a classic French-Canadian dish often enjoyed during festive gatherings, especially at Christmas and New Year. Expect a flaky, buttery crust filled with delicately spiced minced pork and beef, enhanced with warm aromatics. Patience with seasoning and proper resting ensures a pie that is both fragrant and satisfying. See the recipe card at the bottom for printable directions
Ingredients
For the pastry
- 300g plain flour
- 150g cold unsalted butter, cubed
- 1 tsp salt
- 4–6 tbsp cold water
For the filling
- 250g minced pork
- 250g minced beef
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 medium potato, peeled and grated
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- 1 tsp dried thyme
- ½ tsp black pepper
- 1 tsp salt (adjust to taste)
- 120ml beef stock
For finishing
- 1 egg, beaten (for glaze)
Cooking Instructions
Step 1: Prepare the pastry
To begin, place flour and salt in a mixing bowl. Rub in cold butter using fingertips until mixture resembles fine crumbs. Add cold water gradually and mix until dough comes together. Wrap in cling film and chill for 30 minutes. Move to preparing the filling.
Step 2: Cook the meat mixture
Heat a heavy pan over medium heat. Add minced pork and beef, breaking up clumps with a wooden spoon. Cook until meat is browned and fat is released. Transition to adding aromatics.
Step 3: Add onion and garlic
Stir in finely chopped onion and garlic. Cook until softened and fragrant, about 5 minutes. Next, incorporate spices for flavour layering.
Step 4: Season with spices
Add cinnamon, cloves, allspice, nutmeg, thyme, salt, and black pepper. Mix thoroughly to coat meat evenly. The mixture should smell warm and aromatic. Proceed to adding potato.
Step 5: Add potato and stock
Stir in the grated potato to help bind the filling. Pour in beef stock and cook until liquid reduces and mixture thickens, around 10 minutes. Adjust seasoning to taste. Allow filling to cool before assembling.
Step 6: Roll out pastry
Divide chilled pastry in two. Roll one half into a circle and line a 23cm pie dish. Trim edges neatly, leaving slight overhang. Move to filling the pie.
Step 7: Fill the pie
Spoon cooled meat filling evenly into pastry case. Press lightly to level. Roll out remaining pastry to cover pie, seal edges, and crimp decoratively. Cut small slits on top for steam release.
Step 8: Glaze the pastry
Brush top of pie with beaten egg for a golden finish. Place pie in refrigerator for 15 minutes to firm pastry before baking. Transition to oven baking.
Step 9: Bake the tourtière
Preheat oven to 190°C. Bake pie in centre of oven for 40–45 minutes until pastry is crisp and golden. Allow to rest for at least 10 minutes before slicing.
Final Step: Serve
Serve tourtière warm with pickles, chutney, or a fresh green salad. Presentation tip: slice neatly and place on warmed plates to keep pastry crisp and filling aromatic.
Variations and Substitutions
- Meat options: Substitute beef or pork with minced veal or game for a rustic variation.
- Spices: If cloves are hard to find, increase nutmeg slightly for warmth.
- Potato: Replace grated potato with breadcrumbs for a lighter filling.
- Pastry: Use ready-made shortcrust pastry if pressed for time.
Cooking Tips for Perfect Tourtière
- Chill pastry thoroughly to achieve a flaky crust.
- Allow filling to cool completely before placing in pastry to prevent sogginess.
- Do not skip grated potato – it binds filling and adds traditional texture.
- Rest the baked pie before slicing to keep layers intact.
Canadian Tourtière (Meat pie)
Ingredients
For the pastry
- 300 g plain flour
- 150 g cold unsalted butter cubed
- 1 tsp salt
- 4 –6 tbsp cold water
For the filling
- 250 g minced pork
- 250 g minced beef
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1 medium potato peeled and grated
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- 1 tsp dried thyme
- ½ tsp black pepper
- 1 tsp salt adjust to taste
- 120 ml beef stock
For finishing
- 1 egg beaten (for glaze)
Instructions
- To begin, place flour and salt in a mixing bowl. Rub in cold butter using fingertips until mixture resembles fine crumbs. Add cold water gradually and mix until dough comes together. Wrap in cling film and chill for 30 minutes. Move to preparing the filling.
- Heat a heavy pan over medium heat. Add minced pork and beef, breaking up clumps with a wooden spoon. Cook until meat is browned and fat is released. Transition to adding aromatics.
- Stir in finely chopped onion and garlic. Cook until softened and fragrant, about 5 minutes. Next, incorporate spices for flavour layering.
- Add cinnamon, cloves, allspice, nutmeg, thyme, salt, and black pepper. Mix thoroughly to coat meat evenly. The mixture should smell warm and aromatic. Proceed to adding potato.
- Stir in the grated potato to help bind the filling. Pour in beef stock and cook until liquid reduces and mixture thickens, around 10 minutes. Adjust seasoning to taste. Allow filling to cool before assembling.
- Divide chilled pastry in two. Roll one half into a circle and line a 23cm pie dish. Trim edges neatly, leaving slight overhang. Move to filling the pie.
- Spoon cooled meat filling evenly into pastry case. Press lightly to level. Roll out remaining pastry to cover pie, seal edges, and crimp decoratively. Cut small slits on top for steam release.
- Brush top of pie with beaten egg for a golden finish. Place pie in refrigerator for 15 minutes to firm pastry before baking. Transition to oven baking.
- Preheat oven to 190°C. Bake pie in centre of oven for 40–45 minutes until pastry is crisp and golden. Allow to rest for at least 10 minutes before slicing.
- Serve tourtière warm with pickles, chutney, or a fresh green salad. Presentation tip: slice neatly and place on warmed plates to keep pastry crisp and filling aromatic.
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