Tourtiere Quebecoise Meat Pie
Indulge in the comforting flavors of a true Canadian classic with this Tourtière Québécoise Meat Pie. A savory blend of ground pork and beef is seasoned with warm spices like cinnamon, cloves, and allspice, then enhanced with grated potato for hearty texture and a touch of chicken or beef broth for richness. Encased in a flaky, golden pie crust and baked to perfection, this dish is the epitome of rustic, homemade comfort food. Perfect for holiday gatherings, cold winter evenings, or any occasion where you want to serve something both traditional and deeply satisfying. With its aromatic filling and beautiful presentation, this French-Canadian meat pie is sure to impress!
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Recipe Information
Ingredients
- 1 lb Ground pork
- 0.5 lb Ground beef
- 1 Onion, finely chopped
- 3 Garlic cloves, minced
- 1 medium Potato, peeled and grated
- 0.5 tsp Cinnamon
- 0.25 tsp Cloves, ground
- 0.25 tsp Allspice
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Chicken or beef broth
- 2 9-inch Pie crust, unbaked
- 1 Egg, beaten (for egg wash)
- 1 tbsp Water (if needed for sealing edges)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet or pot over medium heat, combine the ground pork, ground beef, and onion. Cook until the meat is browned and the onion is soft, about 10 minutes. Drain any excess fat if necessary.
Stir in the minced garlic, grated potato, cinnamon, ground cloves, allspice, salt, and black pepper. Cook for another 2-3 minutes until the spices are fragrant.
Pour in the chicken or beef broth and stir to combine. Reduce the heat to low and let the mixture simmer for about 10 minutes, stirring occasionally, until the grated potato has broken down and the mixture has thickened slightly. Remove from heat and let cool for 5-10 minutes.
Place one of the pie crusts into a 9-inch pie dish, pressing it gently into the edges. Spoon the meat mixture into the crust, smoothing it out evenly.
Place the second pie crust over the filling. Trim any excess edges, leaving about 1/2 inch of crust overhang. Seal the edges by crimping them together with a fork or your fingers, using a small amount of water if necessary to help seal.
Use a sharp knife to 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 finish.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown. Check halfway through cooking and cover the edges with foil if they’re browning too quickly.
Let the pie cool for at least 10 minutes before slicing and serving. Serve warm and enjoy!
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 723 mg | 31% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 1.9 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 482 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.
