The Ultimate Tourtiere
Discover the rich and savory flavors of "The Ultimate Tourtière," a classic French-Canadian meat pie perfect for celebratory dinners or cozy family gatherings. This hearty recipe combines a savory blend of ground pork and beef, aromatic spices like cinnamon, cloves, and allspice, and a touch of grated potato for added texture and moisture. Encased in a buttery, flaky double crust and brushed with a golden egg wash, this show-stopping dish is baked to perfection with a filling so juicy and flavorful, it brings comfort with every bite. Whether served hot with a side of tangy chutney or enjoyed the next day, this holiday favorite is a true centerpiece for any festive table. If you’re looking for a delicious tourtière recipe that embodies the spirit of homemade tradition, this is the one to try!
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Recipe Information
Ingredients
- 500 g ground pork
- 500 g ground beef
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 medium potato, peeled and grated
- 120 ml chicken or beef broth
- 1 tsp ground cinnamon
- 0.5 tsp ground cloves
- 1 tsp ground allspice
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 15 g unsalted butter
- 2 discs pie crust dough, homemade or store-bought
- 1 egg, beaten (for egg wash)
- 15 ml water
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet over medium heat, melt the butter and sauté the chopped onion until soft and translucent, about 5 minutes.
Add the garlic and cook for another minute until fragrant.
Stir in the ground pork and ground beef, breaking up the meat with a wooden spoon, and cook until no longer pink, about 8-10 minutes.
Add the grated potato, chicken or beef broth, cinnamon, cloves, allspice, thyme, salt, and black pepper. Stir well to combine.
Simmer the mixture for 15 minutes, stirring occasionally, until the liquid has mostly evaporated but the mixture is still moist. Remove it from heat and let it cool slightly.
Roll out one disc of pie crust dough on a floured surface and use it to line a 9-inch (23-cm) pie pan.
Fill the crust with the meat mixture, spreading it evenly.
Roll out the second disc of pie crust dough and place it over the filling. Trim and crimp the edges to seal the pie.
In a small bowl, whisk together the beaten egg and water to make the egg wash. Brush it over the top crust.
Cut a few small slits in the top of the pie to allow steam to escape while baking.
Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is heated through.
Let the Tourtière cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 571 mg | 25% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.9 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 468 mg | 10% | |
*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.
