Traditional French-Canadian Tourtière
In the heart of French-Canadian culinary tradition lies tourtière, a savory meat pie that has graced holiday tables for generations. This beloved dish is more than just a meal—it’s a connection to heritage, a celebration of family, and a delicious piece of Québécois history. Traditionally served on Christmas Eve after midnight mass or during New Year’s celebrations, tourtière has become an iconic comfort food that transcends its holiday origins. With its flaky, buttery crust encasing a richly spiced meat filling, this pie embodies the warmth and soul of French-Canadian cooking.
Why You’ll Love This Recipe
This traditional tourtière delivers authentic French-Canadian flavors with a perfect balance of savory meat, aromatic spices, and tender vegetables wrapped in a golden, flaky crust. The combination of pork and beef creates depth and richness, while warming spices like cinnamon, cloves, and allspice add that distinctive flavor profile that makes tourtière instantly recognizable. Unlike heavy winter dishes that weigh you down, this meat pie is surprisingly balanced and satisfying. It also makes excellent leftovers and can be prepared ahead of time, making it ideal for holiday entertaining when you need dishes that can be made in advance.
Ingredients
For the Filling:
- 1 pound ground pork
- ½ pound ground beef
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 medium potato, peeled and finely diced
- ¾ cup beef or chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
For the Crust:
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 6-8 tablespoons ice water
- 1 egg, beaten (for egg wash)
Alternatively, you can use store-bought pie crusts to save time.
How to Make Traditional French-Canadian Tourtière
1. Prepare the Pie Crust
If making homemade crust, start by combining flour and salt in a large bowl. Add the cold, cubed butter and work it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout. This texture is crucial for a flaky crust—the butter pieces will create steam pockets as the pie bakes, resulting in those beautiful, flaky layers.
Add ice water one tablespoon at a time, mixing gently after each addition, until the dough just comes together. You want to use as little water as possible while still achieving a cohesive dough. Divide the dough into two discs, one slightly larger than the other. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes. This rest period allows the gluten to relax and the butter to firm up, making the dough easier to roll out.
2. Make the Meat Filling
While the dough chills, prepare your filling. In a large skillet over medium-high heat, cook the ground pork and beef together, breaking up the meat with a wooden spoon as it browns. Once the meat is no longer pink, drain any excess fat, leaving about a tablespoon in the pan for flavor.
Add the chopped onion and diced potato to the meat and cook for about five minutes until the onion begins to soften. The potato serves a dual purpose in traditional tourtière—it absorbs excess moisture during baking and adds a subtle heartiness to the filling. Add the minced garlic and cook for another minute until fragrant.
3. Season and Simmer
Now comes the magic that makes tourtière special: the spices. Add the salt, black pepper, cinnamon, cloves, allspice, thyme, sage, and bay leaf to the meat mixture. These warming spices are what give tourtière its distinctive, comforting flavor that’s savory rather than sweet despite the cinnamon. Pour in the broth and stir everything together.
Reduce the heat to low and let the mixture simmer gently for about 20 minutes, stirring occasionally. The liquid should reduce significantly and the potatoes should be tender when pierced with a fork. If there’s still a lot of liquid remaining, increase the heat slightly and cook for a few more minutes—you want the filling to be moist but not soupy. Remove the bay leaf, stir in the fresh parsley, and let the filling cool completely before assembling the pie. This cooling step is essential; if you add hot filling to your crust, it will melt the butter and result in a soggy bottom.
4. Assemble the Tourtière
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the larger disc of dough into a circle about 12 inches in diameter and ⅛ inch thick. Carefully transfer it to a 9-inch pie plate, gently pressing it into the bottom and sides without stretching. Let any excess dough hang over the edges—you’ll trim this later.
Spoon the cooled meat filling into the prepared crust, spreading it evenly and mounding it slightly in the center. Don’t overfill; the filling should come just below the rim of the pie plate. Roll out the second disc of dough to the same thickness and place it over the filling. Press the edges of the top and bottom crusts together, then trim any excess dough, leaving about a half-inch overhang. Fold this overhang under itself and crimp decoratively with your fingers or a fork to seal the pie.
5. Create Vents and Apply Egg Wash
Using a sharp knife, cut several slits in the top crust to allow steam to escape during baking. These vents prevent the pie from becoming soggy and help the filling cook evenly. Some families create decorative patterns with these vents, making each tourtière unique and beautiful.
Brush the entire top crust with beaten egg, being careful not to let it pool in any decorative crimps. This egg wash will give your tourtière that gorgeous golden-brown shine that makes it so visually appealing. For extra decoration, you can use leftover dough scraps to cut out shapes like leaves or stars to place on top before applying the egg wash.
6. Bake to Golden Perfection
Place the pie on a baking sheet to catch any drips and bake for 35 to 45 minutes, or until the crust is deep golden brown and you can see the filling bubbling through the vents. If the edges begin to brown too quickly, cover them with strips of aluminum foil or a pie crust shield.
7. Rest and Serve
Allow the tourtière to rest for at least 15 minutes before slicing. This gives the filling time to set slightly, making cleaner slices. Traditionally, tourtière is served with fruit ketchup, chili sauce, or pickled beets on the side, though some families prefer it plain to appreciate the spiced meat filling.
Serving Traditions
Tourtière is traditionally served warm with tangy condiments that cut through the rich filling. Classic accompaniments include homemade fruit ketchup, pickled beets, or a simple green salad. Some families serve it with mashed potatoes and gravy for an extra-hearty meal. Leftover tourtière is wonderful served cold for lunch or reheated gently in the oven.
This traditional French-Canadian tourtière connects you to centuries of culinary heritage with every delicious slice.