Canadian
Tourtière
A small Quebec-style meat pie with a flaky double crust and a warmly spiced pork-and-beef filling. It is traditionally served in wedges with ketchup, fruit chutney, or pickled beets alongside.
Watch it madeFood Wishes · 11:06
Ingredients
- All-purpose flour1 1/4 cups
- Fine salt1/2 tsp, divided
- Cold unsalted butter or lard, cubed1/2 cup
- Ice water3 to 4 tbsp
- Ground pork170g
- Ground beef85g
- Yellow onion, finely chopped1/2 small
- Garlic, minced1 clove
- Small potato, peeled and finely grated1
- Chicken or beef stock1/3 cup
- Ground cinnamon1/4 tsp
- Ground cloves1/8 tsp
- Ground allspice1/8 tsp
- Dried savory1/4 tsp
- Black pepper1/4 tsp
- Egg, beaten with 1 tsp water1/2
Method
- Combine the flour with 1/4 tsp salt in a bowl, then cut in the cold butter or lard until the mixture has pea-sized pieces.
- Add the ice water 1 tbsp at a time, mixing just until the dough holds together, then divide into two discs, wrap, and chill for 20 minutes.
- Put the pork, beef, onion, garlic, grated potato, stock, cinnamon, cloves, allspice, savory, black pepper, and remaining 1/4 tsp salt in a skillet.
- Cook over medium heat, breaking up the meat, until the meat is no longer pink and the potato has thickened the juices, about 12 to 15 minutes.
- Continue cooking until the filling is moist but not wet, then spread it on a plate and let it cool completely.
- Heat the oven to 425°F.
- Roll one dough disc into a round and fit it into a 6-inch pie plate, leaving a small overhang.
- Spoon the cooled meat filling into the crust and level it gently.
- Roll out the second dough disc, place it over the filling, trim and crimp the edges, then cut a small steam vent in the centre.
- Brush the top with the beaten egg wash.
- Bake for 15 minutes, then reduce the oven to 375°F and bake until the crust is deep golden and crisp, about 25 to 30 minutes more.
- Rest the tourtière for 10 minutes before cutting into 2 wedges and serving.
Common questions
Can I substitute the pork or beef in tourtière with another meat?
Yes. All pork works for a more traditional, richer filling, or use half pork and half ground turkey or veal. Keep some fat in the mix; very lean meat can make the filling dry and less flavorful.
How long does it take to make tourtière from start to finish?
Plan on about 1 hour 30 minutes total, including chilling and baking. The dough needs 20 minutes in the fridge, the filling about 15 minutes on the stove, and the pie usually bakes around 25 to 35 minutes.
What are the most common mistakes when making tourtière?
The biggest mistakes are overworking the dough, leaving the filling too wet, and putting hot filling into the crust. Cool the filling fully, and don’t skip the potato—it helps bind the juices so the pie slices cleanly.
How should I store leftover tourtière and can I freeze it?
Store leftovers covered in the refrigerator for up to 4 days. Tourtière also freezes well: wrap tightly and freeze for up to 2 months. Reheat covered in a 325°F oven until hot to keep the crust from drying out.
What should I serve with tourtière?
Serve it warm with ketchup, pickles, chutney, or a simple green salad. In Quebec-style meals, it’s often paired with peas or a light vegetable side to balance the rich, spiced meat filling.