French Canadian Tourtiere I
Dive into the heart of French Canadian comfort food with this classic Tourtière, a savory meat pie perfect for cozy gatherings and holiday feasts. Made with a rich blend of ground pork and beef, finely grated potatoes, and fragrant spices like cinnamon, cloves, and allspice, this recipe captures the authentic flavors of Quebec’s culinary tradition. A golden, flaky pie crust envelops the savory filling, while a touch of beef broth ensures a moist and tender texture. With its warm, aromatic spices and buttery crust, this Tourtière is sure to become a family favorite. Serve it hot, fresh from the oven, for a nostalgic and hearty main dish steeped in history. Perfect for dinner parties or a festive celebration, this French Canadian Tourtière will bring rustic charm and irresistible flavor to your table.
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Recipe Information
Ingredients
- 1 pound ground pork
- 0.5 pound ground beef
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 medium potatoes, peeled and finely grated
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.25 teaspoon ground allspice
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup beef broth
- 2 prepared pie crusts
- 1 egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground pork and ground beef until browned and cooked through. Drain any excess fat.
Add the chopped onion and minced garlic to the skillet and cook until the onion is soft and translucent, about 3-5 minutes.
Stir in the grated potatoes, cinnamon, cloves, allspice, thyme, salt, and black pepper. Mix well to evenly combine the seasonings.
Pour in the beef broth and reduce the heat to low. Simmer the mixture for around 10 minutes until the potatoes are tender and the mixture becomes thickened. Remove from heat and let it cool slightly.
Roll out one of the prepared pie crusts and fit it into a 9-inch pie plate. Trim any excess dough hanging over the edges.
Spoon the meat filling into the prepared pie crust, spreading it evenly.
Roll out the second pie crust and place it over the filling. Trim and pinch the edges of the top and bottom crusts together to seal. Cut a few small slits into the top crust to allow steam to escape during baking.
Brush the top crust with the beaten egg to give it a golden brown finish.
Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and let the tourtière cool for about 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.1 g | 216% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 755 mg | 252% | |
| Sodium | 3799 mg | 165% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 11.2 g | ||
| Protein | 174.4 g | 349% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 310 mg | 24% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2746 mg | 58% | |
*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.
