Canadian Classic Tourtiere
Savor the comforting flavors of a Canadian Classic Tourtière, a beloved French-Canadian meat pie that’s rich in tradition and taste. This hearty dish features a savory filling of ground pork and beef infused with warm spices like cinnamon and cloves, elevated by fragrant thyme and sage. The addition of grated potato lends a velvety texture, while a flaky, golden pie crust envelops the mixture for a perfect bite every time. This recipe is quick to prepare and ideal for family gatherings, holidays, or any cozy comfort food craving. Serve warm with a dollop of ketchup or tangy chutney for a true taste of Canadian heritage. Perfect for a dinner centerpiece or leftovers the next day!
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Recipe Information
Ingredients
- 1 lb Ground pork
- 1 lb Ground beef
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 medium Potato, peeled and grated
- 0.5 tsp Ground cinnamon
- 0.25 tsp Ground cloves
- 1 tsp Dried thyme
- 0.5 tsp Dried sage
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Chicken broth
- 2 9-inch crusts Pie crusts (store-bought or homemade)
- 1 Egg, beaten
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, combine the ground pork and ground beef. Cook until browned and fully cooked, breaking the meat apart with a spatula, about 8-10 minutes.
Add the chopped onion and minced garlic to the skillet. Cook for an additional 3-4 minutes until the onions are soft and translucent.
Stir in the grated potato, ground cinnamon, ground cloves, dried thyme, dried sage, salt, and black pepper. Mix well to evenly distribute the spices.
Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low and let it cook for 10 minutes. Stir occasionally until the mixture is slightly thickened.
Remove the skillet from the heat and allow the filling to cool slightly.
Roll out one of the pie crusts and gently fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Spoon the meat filling into the pie crust, spreading it out evenly.
Cover the filling with the second pie crust. Trim any overhanging dough and crimp the edges of the pie to seal it shut. Cut a few small slits in the top crust to allow steam to escape during baking.
Brush the beaten egg over the top crust to create a golden-brown finish.
Place the pie on the middle rack of the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and flaky.
Remove the tourtiere from the oven and let it cool for 10 minutes before slicing and serving.
Serve warm with ketchup, chutney, or your favorite side dishes. Enjoy!
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 612 mg | 27% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.9 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 46 mg | 4% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 553 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
