📝 About This Recipe
A cornerstone of French-Canadian holiday traditions, this authentic Tourtière is a masterpiece of savory depth and aromatic spices. This double-crusted pie features a rich blend of pork and beef simmered with onions, garlic, and a signature blend of clove, cinnamon, and nutmeg. It is a hearty, soul-warming dish that brings the rustic charm of a Quebec winter cabin directly to your dining table.
🥗 Ingredients
The Pastry
- 2 1/2 cups All-purpose flour (plus extra for dusting)
- 1 cup Unsalted butter (cold, cubed)
- 1 teaspoon Salt
- 6-8 tablespoons Ice water (as needed)
The Meat Filling
- 1 lb Ground pork (high quality)
- 1/2 lb Ground beef (lean)
- 1 large Yellow onion (finely diced)
- 3 cloves Garlic (minced)
- 1 medium Russet potato (peeled and finely grated)
- 1/2 cup Beef broth (low sodium)
Spices and Seasoning
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground cloves
- 1/4 teaspoon Ground nutmeg
- 1/2 teaspoon Dried thyme
- to taste Salt and Black Pepper
- 1 Egg (beaten with 1 tbsp water for egg wash)
👨🍳 Instructions
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1
Prepare the pastry by pulsing flour, salt, and cold butter in a food processor until it resembles coarse crumbs. Gradually add ice water until the dough just holds together.
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2
Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour to allow the gluten to relax.
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3
In a large heavy-bottomed skillet or Dutch oven, combine the ground pork, ground beef, onion, garlic, and grated potato over medium heat.
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4
Cook the meat mixture, breaking it up with a wooden spoon, until the meat is no longer pink (about 10 minutes).
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5
Stir in the cinnamon, cloves, nutmeg, thyme, salt, pepper, and beef broth. The grated potato will act as a natural thickener as it releases starch.
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6
Reduce heat to low and simmer uncovered for 20-25 minutes until the liquid has mostly evaporated but the mixture remains moist. Remove from heat and let cool completely.
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7
Preheat your oven to 400°F (200°C). Position a rack in the lower third of the oven.
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8
On a lightly floured surface, roll out the first dough disc to fit a 9-inch deep-dish pie plate. Trim the edges to leave a 1/2 inch overhang.
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9
Transfer the cooled meat mixture into the pastry-lined pie plate, spreading it evenly.
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10
Roll out the second dough disc and place it over the filling. Trim, fold, and crimp the edges of the top and bottom crusts together to seal.
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11
Cut 3-4 small slits in the top crust to allow steam to escape. Brush the entire top with the prepared egg wash for a golden finish.
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12
Bake for 30-35 minutes, or until the pastry is a deep golden brown and the filling is bubbling slightly through the vents.
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13
Remove from the oven and allow the pie to rest for at least 15 minutes before slicing. This is crucial for the juices to set.
💡 Chef's Tips
Always let the meat filling cool completely before adding it to the pastry; warm filling will melt the butter in the crust, making it soggy. For an even deeper flavor, prepare the meat filling a day in advance and refrigerate it overnight. If you prefer a coarser texture, use a mix of ground meat and finely hand-chopped meat. Don't skip the grated potato—it is the secret to the perfect 'bound' texture that defines a true Tourtière. If the crust edges brown too quickly, cover them with a strip of aluminum foil halfway through baking.
🍽️ Serving Suggestions
Serve with a side of traditional pickled beets or sweet green tomato chow-chow. A dollop of maple syrup or high-quality ketchup is the classic French-Canadian way to enjoy this pie. Pair with a crisp green salad tossed in a sharp vinaigrette to cut through the richness of the meat. Enjoy with a glass of dry hard cider or a robust red wine like a Cabernet Franc. For a full holiday spread, serve alongside roasted root vegetables.