Reveillon Tourtiere
Celebrate the festive season with the classic French-Canadian Reveillon Tourtière, a savory meat pie steeped in holiday tradition. This hearty dish combines a perfectly seasoned blend of ground pork and beef with tender mashed potatoes and warm spices like cinnamon, cloves, and allspice for a comforting, aromatic filling. Encased in a golden, flaky pie crust and brushed with a glossy egg wash, this dish is as visually stunning as it is delicious. Perfect for Christmas Eve or any winter gathering, this tourtière brings cozy flavors to your table and can serve up to 8 people. Pair it with a crisp green salad or tangy relish for a truly unforgettable holiday meal. Whether you're honoring French-Canadian heritage or simply seeking a comforting dish, this classic recipe is a must-try for the season.
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Recipe Information
Ingredients
- 500 g Ground pork
- 500 g Ground beef
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 medium Potatoes, peeled and diced
- 250 ml Water or chicken broth
- 0.5 tsp Cinnamon
- 0.25 tsp Ground cloves
- 0.25 tsp Ground allspice
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 round sheets Pie crust dough (enough for top and bottom crust)
- 1 Egg, beaten
Instructions
1. Preheat the oven to 375°F (190°C).
2. In a large skillet over medium heat, cook the ground pork and ground beef until browned and no longer pink, breaking it up into small pieces with a wooden spoon.
3. Add the chopped onion and minced garlic to the skillet. Sauté until the onion becomes soft and translucent, about 5 minutes.
4. Meanwhile, cook the diced potatoes in a saucepan of boiling water until tender, about 10-12 minutes. Drain and mash the potatoes, then set aside.
5. To the skillet, add the water or chicken broth, cinnamon, ground cloves, ground allspice, salt, and black pepper. Stir to combine and simmer for 5 minutes to let the flavors meld.
6. Stir in the mashed potatoes, ensuring the mixture is evenly combined. Remove from heat and let cool slightly.
7. Roll out one sheet of pie crust dough and fit it into a 9-inch pie dish. Trim any excess that hangs over the edge.
8. Spoon the meat mixture into the prepared pie crust, pressing it down gently to ensure it is evenly distributed.
9. Roll out the second sheet of pie crust dough and place it over the top of the filling. Trim the edges and crimp them together to seal the pie.
10. Cut small slits in the top crust to allow steam to escape, then brush the crust with the beaten egg for a golden finish.
11. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and flaky.
12. Remove the tourtière from the oven and let it cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
1447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1047 mg | 46% | |
| Total Carbohydrate | 144.1 g | 52% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 5.4 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 575 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.
