Tourtière Recipe

Classic Tourtière, a dish that embodies the rich culinary heritage of the province. Picture a golden-brown meat pie, filled with a savory blend of ground meat, aromatic spices, and a touch of Canadian flair.


For the Pie Crust:
  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • 1/2 cup ice-cold water
  • 1 teaspoon salt
For the Filling:
  • 1 pound ground pork
  • 1/2 pound ground beef
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup breadcrumbs
  • 1/2 cup beef or vegetable broth
  • 1 teaspoon dried savory
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • Salt and black pepper to taste
  • 1 egg (for egg wash)


  1. Prepare the Pie Crust:
    1. In a food processor, pulse the flour and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice-cold water and pulse just until the dough comes together. Divide the dough in half, shape into discs, and refrigerate for at least 30 minutes.
  2. Preheat the Oven:
    1. Preheat your oven to 375°F (190°C).
  3. Make the Filling:
    1. In a skillet, brown the ground pork and beef over medium heat. Add chopped onions and minced garlic, cooking until softened. Stir in breadcrumbs, broth, dried savory, cinnamon, allspice, salt, and black pepper. Simmer until the mixture thickens. Remove from heat and let it cool.
  4. Roll Out the Crust:
    1. Roll out one disc of pie dough and line a pie plate with it. Fill with the cooled meat mixture.
  5. Add the Top Crust:
    1. Roll out the second disc of dough and place it over the filling. Seal the edges and crimp with a fork. Cut slits in the top crust for ventilation.
  6. Bake to Golden Perfection:
    1. Beat an egg and brush it over the top crust for a golden finish. Bake for 40-45 minutes or until the crust is golden brown.
  7. Serve and Enjoy:
    1. Slice the Tourtière and serve warm, savoring the unique twist on this Quebecois classic.

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