Tourtiere French Canadian Meat Pie Dairy Free
Celebrate the cozy flavors of French Canadian cuisine with this Dairy-Free Tourtière, a savory meat pie perfect for festive gatherings or comforting weeknight dinners. Featuring a flaky, dairy-free crust made with plant-based butter or shortening, and a warmly spiced filling of ground pork, beef, tender potatoes, and aromatic spices like cinnamon, cloves, and allspice, this traditional dish offers a modern twist for dairy-free lifestyles. Easy to prepare yet impressively flavorful, this recipe combines classic holiday appeal with simple, wholesome ingredients. Serve it with a fresh green salad or tangy cranberry sauce for a memorable, satisfying meal that everyone can enjoy! Perfect for those seeking a dairy-free meat pie recipe with authentic French Canadian roots.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.75 cup Dairy-free butter or shortening
- 8 tablespoons Ice water
- 1 pound Ground pork
- 0.5 pound Ground beef
- 1 medium Onion, finely chopped
- 1 medium Potato, peeled and diced
- 1 cup Water
- 2 cloves Garlic, minced
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Ground allspice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Egg, beaten (optional, for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, whisk together the all-purpose flour and salt.
Cut the dairy-free butter or shortening into the flour mixture using a pastry cutter or your fingers until the texture resembles coarse crumbs.
Gradually add in the ice water, 1 tablespoon at a time, mixing gently until the dough comes together. Divide the dough in half, shape into discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
While the dough is chilling, prepare the filling. In a large skillet over medium heat, combine the ground pork and ground beef. Cook, breaking up the meat, until no longer pink.
Add the finely chopped onion and cook for another 3-4 minutes, until softened.
Add the diced potato, water, minced garlic, ground cinnamon, ground cloves, ground allspice, salt, and black pepper to the skillet. Stir well and bring to a simmer.
Reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are soft and the liquid has mostly evaporated. Remove from heat and set aside to let the filling cool slightly.
Roll out one of the chilled dough discs on a lightly floured surface to fit a 9-inch pie plate. Carefully transfer it to the pie plate, pressing it gently into the bottom and sides.
Fill the pie crust with the meat mixture, spreading it out evenly.
Roll out the second dough disc to cover the top of the pie. Place it over the filling and seal the edges by crimping them together with your fingers or a fork. Cut a few slits in the top to allow steam to escape.
If using the optional egg wash, brush the top crust with beaten egg for a golden finish.
Bake the tourtière in the preheated oven for 35-40 minutes, or until the crust is golden brown.
Let the pie cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.2 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 453 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.
