Classic Tourtière is a traditional French-Canadian meat pie featuring a flaky, buttery crust filled with a savory blend of ground pork and beef seasoned with warm spices and aromatics. Perfect for a comforting dinner or holiday meal, this recipe guides you step-by-step to create a golden-baked pie with rich, hearty flavors.
Total Time:1 hour 50 minutes
Yield:8 servings
Ingredients
Pastry Dough
2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, cold and diced
6 to 8 tablespoons ice-cold water
Meat Filling
1 pound ground pork
1 pound ground beef
1 medium onion, finely diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 cup beef broth
1 tablespoon Worcestershire sauce
Finishing
1 egg, beaten (for egg wash)
Instructions
Make the Dough: In a large bowl, mix 2 cups all-purpose flour with 1 teaspoon salt. Cut in 1 cup cold, diced unsalted butter until the mixture looks like small pebbles. Gradually add 6 to 8 tablespoons ice-cold water until the dough holds together.
Chill the Dough: Divide the dough into two equal disks, wrap in plastic wrap, and refrigerate for at least one hour to firm up.
Prepare the Meat Filling: In a skillet over medium heat, brown 1 pound ground pork and 1 pound ground beef, draining any excess fat after cooking.
Sauté Aromatics: Add 1 finely diced medium onion and 2 minced garlic cloves to the meat; cook until soft and translucent.
Season the Filling: Stir in 1 teaspoon dried thyme, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
Add Liquids and Simmer: Pour in 1/4 cup beef broth and 1 tablespoon Worcestershire sauce, simmer for about 5 minutes to blend flavors, then remove from heat and let cool.
Preheat Oven: Heat the oven to 425 degrees Fahrenheit (220 degrees Celsius) to prepare for baking.
Roll Out Bottom Crust: Roll out one dough disk and fit it into a 9-inch pie dish, ensuring edges cover the sides evenly.
Fill the Pie: Spoon the cooled meat mixture evenly over the bottom crust.
Roll Out Top Crust and Cover: Roll out the second dough disk, place it over the filling, trim excess dough, and crimp the edges to seal the pie.
Prepare for Baking: Cut slits in the top crust to allow steam to escape, then brush with the beaten egg for a glossy finish.
Bake: Bake the pie for 30 minutes until the crust is a beautiful golden brown.
Cool and Serve: Let the tourtière cool for 10 minutes before slicing to allow the filling to set.
Notes
Use ice-cold water and cold butter to ensure a flaky crust.
Feel free to substitute ground veal or use all pork or all beef based on preference.
For added depth, add a pinch of cloves or allspice to the seasoning mix.
If you prefer, you can prepare the dough a day ahead and keep it chilled in the refrigerator.
The egg wash gives a beautiful golden color but can be skipped for a more rustic appearance.
Allow the pie to rest before serving to prevent the filling from oozing out.
