French Canadian Tourtire
Experience the comforting flavors of French Canadian Tourtière, a quintessential holiday dish that brings warmth to any table. This traditional savory meat pie features a perfectly spiced blend of ground pork and beef, paired with creamy mashed potato for a rich, hearty filling. Infused with aromatic hints of cinnamon, cloves, and allspice, the Tourtière boasts a uniquely cozy flavor profile that’s nestled between flaky, golden pie crusts. Easy to prepare with a short prep time and baked to perfection, this dish is perfect for festive gatherings or a rustic family dinner. Serve it warm with a dollop of ketchup, cranberry sauce, or a side salad for a meal that’s as satisfying as it is timeless. Perfect for the holiday season or cozy winter evenings, this French Canadian classic is sure to become a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 2 tbsp butter
- 1 large, diced onion
- 1 lb ground pork
- 0.5 lb ground beef
- 1 medium, peeled and diced potato
- 0.5 cup water
- 0.25 cup bread crumbs
- 0.25 tsp ground cinnamon
- 0.25 tsp ground cloves
- 0.25 tsp ground allspice
- 0.5 tsp ground black pepper
- 1 tsp salt
- 2 9-inch rounds pie crust (top and bottom)
- 1 large, beaten egg
Instructions
Preheat your oven to 375°F (190°C).
Melt the butter in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
Add the ground pork and ground beef to the skillet. Cook until the meat is browned and fully cooked, breaking it up into small pieces with a spoon, about 8-10 minutes.
While the meat is cooking, boil the potato in a small pot of water until tender, about 10-12 minutes. Drain and mash the potato; set aside.
Add the water, mashed potato, bread crumbs, cinnamon, cloves, allspice, black pepper, and salt to the skillet with the meat mixture. Stir until well combined and cook for another 3-4 minutes. Remove from the heat and let the filling cool slightly.
Roll out one pie crust and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Fill the pie crust with the cooled meat mixture, spreading it out evenly.
Place the second pie crust over the filling. Pinch and crimp the edges to seal. Trim any excess dough.
Brush the top crust with the beaten egg for a shiny finish. Use a knife to cut a few small slits in the top crust to allow steam to escape.
Bake the tourtière in the preheated oven for 35-40 minutes, or until the crust is golden brown.
Let the pie cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 665 mg | 29% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.1 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 495 mg | 11% | |
*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.
