Tourtiere De Quebec Quebec Pork Pie
Experience the comforting flavors of Québec with this traditional Tourtière de Québec, a savory pork pie that’s a true holiday classic. Packed with a perfectly seasoned blend of ground pork, beef, and warm spices like cinnamon and cloves, this dish is made even heartier with the addition of grated potato for a rich texture. Encased in a buttery, golden double pie crust brushed with an egg wash, this Canadian favorite is baked to flaky perfection. Ideal for festive gatherings or a cozy family dinner, Tourtière pairs beautifully with chutney, cranberry sauce, or a fresh salad. Simple to prepare and utterly satisfying, this iconic Québecois dish is a must-try for anyone craving a taste of authentic French-Canadian cuisine.
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Recipe Information
Ingredients
- 450 g Ground pork
- 225 g Ground beef
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 medium Potato, peeled and grated
- 120 ml Water
- 0.5 tsp Ground cinnamon
- 0.25 tsp Ground cloves
- 1 tsp Dried thyme
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 package Double pie crust
- 1 large Egg, beaten (for egg wash)
Instructions
In a large skillet over medium heat, combine the ground pork, ground beef, and chopped onion. Cook until the meat is browned and the onion is soft, about 8-10 minutes. Drain any excess fat.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Stir in the grated potato, water, ground cinnamon, ground cloves, dried thyme, salt, and black pepper. Mix well to combine.
Reduce the heat to low and let the mixture simmer gently for 10-15 minutes, stirring occasionally, until the potatoes are tender and the filling has thickened. Remove from heat and allow the filling to cool slightly.
Preheat the oven to 375°F (190°C).
Roll out one half of the pie crust and place it into a 9-inch (23 cm) pie dish, pressing it gently into the edges of the dish.
Spoon the cooled meat filling into the prepared pie crust, spreading it out evenly.
Roll out the second half of the pie crust and place it over the filling. Trim excess dough and crimp the edges to seal the pie.
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 the pie a golden-brown finish.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden and flaky.
Remove the pie from the oven and let it rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.0 g | 214% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 3276 mg | 142% | |
| Total Carbohydrate | 117.7 g | 43% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 7.9 g | ||
| Protein | 172.3 g | 345% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 275 mg | 21% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1948 mg | 41% | |
*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.
