📝 About This Recipe
Tracing its roots back to the deep winters of Quebec, this authentic Tourtière is a celebratory masterpiece of savory red meat and aromatic spices. A rich blend of ground pork and beef is slow-simmered with potatoes, cinnamon, and cloves, then encased in a breathtakingly flaky, lard-based double crust. It is a comforting, soul-warming tradition that fills the kitchen with the nostalgic scent of the holidays.
🥗 Ingredients
The Meat Filling
- 1 lb Ground Pork (high quality, not too lean)
- 1 lb Ground Beef (preferably lean or extra lean)
- 1 large Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1/2 cup Celery (finely minced)
- 1 large 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
- 1 teaspoon each Salt and Black Pepper (adjust to taste)
The Flaky Pastry
- 2 1/2 cups All-Purpose Flour (plus extra for dusting)
- 1/2 cup Cold Lard or Vegetable Shortening (cubed and chilled)
- 1/2 cup Unsalted Butter (very cold and cubed)
- 6-8 tablespoons Ice Water (as needed)
- 1 large Egg (beaten with 1 tbsp water for egg wash)
👨🍳 Instructions
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1
In a large, heavy-bottomed skillet or Dutch oven, combine the ground pork, ground beef, onion, garlic, and celery over medium heat. Cook while breaking the meat into very small crumbles until no longer pink, about 10 minutes.
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2
Drain off about 75% of the excess fat, leaving just enough to keep the meat moist. Stir in the grated potato, beef broth, cinnamon, cloves, nutmeg, thyme, salt, and pepper.
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3
Reduce heat to low and simmer the meat mixture uncovered for 30-40 minutes. The liquid should be absorbed, and the potato should have broken down to act as a thickener. Remove from heat and let cool completely (this is crucial for a flaky crust).
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4
While the meat cools, prepare the pastry. In a large bowl, whisk the flour and a pinch of salt. Using a pastry cutter or two knives, cut in the cold lard and butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
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5
Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough just starts to come together. Divide into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
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6
Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one dough disc to a 12-inch circle and fit it into a 9-inch deep-dish pie plate.
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7
Spoon the cooled meat filling into the pastry shell, spreading it evenly.
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8
Roll out the second dough disc and place it over the filling. Trim the excess edges, leaving a 1-inch overhang. Fold the top crust under the bottom crust and crimp the edges to seal.
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9
Cut 3 or 4 small slits in the center of the top crust to allow steam to escape. Brush the entire top surface with the prepared egg wash for a golden finish.
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10
Place the pie on a baking sheet to catch any drips. Bake for 15 minutes at 400°F, then reduce the oven temperature to 375°F (190°C).
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11
Continue baking for another 30-35 minutes until the pastry is a deep, golden brown. If the edges brown too quickly, cover them with foil.
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12
Remove from the oven and let the pie rest for at least 15-20 minutes before slicing. This allows the filling to set so you get clean slices.
💡 Chef's Tips
Always use cold fats (lard/butter) and ice water for the crust to ensure maximum flakiness. Grate the potato finely; it acts as a natural binder that holds the meat together without needing flour or cornstarch. Make the meat filling a day in advance; the flavors deepen overnight, and it's easier to fill the pie when the meat is chilled. Don't skip the cloves and cinnamon; they are the signature flavor profile of an authentic Quebecois Tourtière. If the meat seems too dry after simmering, add a splash more broth; it should be moist but not swimming in liquid.
🍽️ Serving Suggestions
Serve with a side of traditional homemade pickled beets or sweet green tomato chow-chow. A dollop of maple syrup or high-quality ketchup is the classic way to enjoy this in Quebec. Pair with a crisp, bitter green salad tossed in a sharp vinaigrette to cut through the richness. A glass of dry hard cider or a bold red wine like a Cabernet Franc complements the spices perfectly. Serve warm as a main course for Christmas Eve (Réveillon) or a New Year's Day brunch.