Tortiere
Savor the rich, comforting flavors of traditional Tourtière, a classic French-Canadian meat pie perfect for holidays, special gatherings, or cozy family dinners. This hearty dish features a savory blend of ground pork and beef, delicately seasoned with warm spices like cinnamon, cloves, and allspice, which give it its signature taste. Mashed potato and broth create a luscious, moist filling encased in a flaky, golden pie crust—homemade or store-bought, your choice! With its crispy exterior and aromatic filling, this tourtière is a showstopping centerpiece that pairs beautifully with pickled beets or a crisp green salad. Ready in under 90 minutes, this comforting, nostalgic dish will transport your taste buds straight to Québec.
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Recipe Information
Ingredients
- 2 sheets Pie crust (homemade or store-bought)
- 1 pound Ground pork
- 0.5 pound Ground beef
- 1 medium Potato
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 teaspoons Cinnamon
- 0.25 teaspoons Cloves
- 0.25 teaspoons Allspice
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Chicken or beef broth
- 1 Egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
Peel and dice the potato. Place it in a small pot of boiling water and cook until tender, about 8-10 minutes. Drain and mash the potato. Set aside.
In a large skillet over medium heat, cook the ground pork and ground beef until browned, breaking up the meat with a spoon. Drain any excess fat.
Add the finely chopped onion and minced garlic to the skillet. Cook until softened, about 3-4 minutes.
Stir in the cinnamon, cloves, allspice, salt, and black pepper. Mix well to combine and evenly coat the meat with the spices.
Add the mashed potato and broth to the skillet. Stir to combine and cook for another 5 minutes, until the mixture is moist but not soupy. Remove the skillet from the heat and allow the filling to cool slightly.
Roll out one sheet of pie crust and line a 9-inch pie dish with it. Spoon the cooled meat filling into the crust, spreading it evenly.
Roll out the second sheet of pie crust and place it over the filling. Trim any excess dough and crimp the edges to seal the pie. Cut a few small slits in the top crust to vent steam.
Brush the top crust with the beaten egg for a golden finish.
Bake the pie in the preheated oven for 40-50 minutes, or until the crust is golden brown. Let it rest for 10 minutes before serving.
Serve warm and enjoy your homemade tourtière with a green salad or pickled beets on the side.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 888 mg | 39% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 3.8 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 496 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.
