Tourtiere French Canadian Meat Pie
Savor the rich, comforting flavors of Tourtière, a traditional French Canadian meat pie that’s perfect for any gathering or holiday feast. This hearty dish combines a savory blend of ground pork and beef, delicately seasoned with warming spices like cinnamon, cloves, and allspice for a uniquely aromatic filling. Grated potato adds a tender texture, while a golden, buttery double-crust seals in the deliciousness. Easy to prepare with simple ingredients, this meat pie bakes to perfection in under an hour, offering a flaky and flavorful masterpiece. Serve it warm alongside a simple salad or cranberry sauce for a classic taste of Quebecois cuisine that’s sure to impress.
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Recipe Information
Ingredients
- 1 pound ground pork
- 1 pound ground beef
- 1 large, finely chopped onion
- 2 minced garlic cloves
- 1 medium-sized, peeled and grated potato
- 0.75 cup water
- 0.5 teaspoon cinnamon
- 0.25 teaspoon ground cloves
- 0.25 teaspoon allspice
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 store-bought or homemade, rolled into 9-inch rounds pie crust dough
- 1 large, beaten (for egg wash) egg
Instructions
In a large skillet over medium heat, combine the ground pork and ground beef. Cook until browned, breaking it apart with a wooden spoon, about 7-10 minutes.
Add the chopped onion and minced garlic to the skillet. Cook until the onion becomes translucent and softened, about 5 minutes.
Stir in the grated potato and water. Mix well, then reduce heat to low and simmer uncovered for 10 minutes to allow the potato to soften and absorb the liquid.
Season the meat mixture with cinnamon, ground cloves, allspice, dried thyme, salt, and black pepper. Stir well to evenly distribute the spices.
Remove the skillet from heat and let the filling cool slightly. Taste and adjust seasoning if needed.
Preheat the oven to 375°F (190°C).
Line a 9-inch pie plate with one round of pie crust dough, pressing it gently into the edges. Trim any excess dough around the rim.
Spoon the cooled meat mixture into the crust, spreading it evenly.
Place the second round of pie crust dough on top of the filling. Trim excess dough and crimp or flute the edges to seal.
Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg for a golden, shiny finish.
Bake the pie in the preheated oven for 40-50 minutes, or until the crust is golden brown and flaky.
Remove the pie from the oven and let it cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 627 mg | 27% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.3 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 565 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.
