📝 About This Recipe
Deeply rooted in the snowy landscapes of French Canada, this authentic Tourtière is the quintessential centerpiece for Christmas Eve Réveillon. It features a savory, slow-simmered blend of ground pork and beef, perfumed with the 'holy trinity' of holiday spices: cinnamon, clove, and allspice. Encased in a buttery, flaky lard-based crust, this meat pie is a comforting embrace of history and flavor that defines the winter season.
🥗 Ingredients
The Meat Filling
- 1 lb Ground Pork (high quality, not too lean)
- 1 lb Ground Beef (lean or extra lean)
- 1 Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1/2 cup Celery (finely minced)
- 1 large Russet Potato (peeled and finely grated)
- 1 cup Beef Broth (low sodium)
The Spices
- 1.5 teaspoons Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Ground Allspice
- 1/2 teaspoon Dried Thyme (rubbed between palms)
The Pastry & Finish
- 1 recipe Double Crust Pie Dough (chilled, preferably made with half butter and half lard)
- 1 large Egg (beaten for egg wash)
- 1 tablespoon Milk (mixed with the egg)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot or Dutch oven, combine the ground pork, ground beef, diced onion, garlic, and celery.
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2
Add the beef broth and place the pot over medium heat. Stir frequently, breaking up the meat with a wooden spoon until the meat is no longer pink, about 10-12 minutes.
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3
Stir in the grated potato, salt, pepper, cinnamon, cloves, allspice, and thyme. The potato acts as a natural thickener and provides a silky texture to the filling.
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4
Reduce the heat to low and simmer, uncovered, for 40-45 minutes. Stir occasionally. You want the liquid to evaporate almost completely, leaving a moist but not runny meat mixture.
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5
Taste the filling and adjust the salt or spices if necessary. Remove from heat and let the mixture cool completely. (Chef's Tip: Cooling the filling prevents the bottom crust from becoming soggy).
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6
Preheat your oven to 400°F (200°C) and place a baking sheet on the middle rack to get hot.
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7
On a lightly floured surface, roll out the first half of your chilled pie dough to a 12-inch circle. Gently drape it into a 9-inch deep-dish pie plate.
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8
Transfer the cooled meat filling into the pastry-lined pie plate, smoothing the top with a spatula.
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9
Roll out the second half of the dough. Place it over the filling. Trim the edges, leaving a 1-inch overhang, then fold and crimp the edges tightly to seal.
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10
Using a sharp knife, cut 3 or 4 steam vents in the center of the top crust. You can also use small cookie cutters to create decorative festive shapes with dough scraps.
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11
Whisk the egg and milk together and brush the entire top of the pie generously. This ensures a deep, golden-brown finish.
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12
Place the pie on the preheated baking sheet in the oven. Bake at 400°F for 15 minutes, then reduce the heat to 375°F (190°C) and bake for another 25-30 minutes until the crust is beautifully golden.
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13
Remove from the oven and let the Tourtière rest for at least 15-20 minutes before slicing. This allows the filling to set so you get clean, perfect wedges.
💡 Chef's Tips
For the most authentic texture, use a mix of lard and butter in your crust; lard provides the ultimate flakiness while butter adds flavor. Never put a hot filling into a raw crust; always ensure the meat has reached room temperature or cooler to avoid a 'soggy bottom'. If the edges of the crust are browning too quickly, loosely cover them with a ring of aluminum foil halfway through baking. Traditionalists often add a pinch of ground mustard or nutmeg to the meat for extra depth—feel free to experiment with your spice ratios. You can make the filling a day in advance to let the flavors marry and intensify in the fridge.
🍽️ Serving Suggestions
Serve with a side of homemade green tomato mincemeat or a tangy cranberry-apple chutney. A dollop of maple-infused ketchup is the classic, slightly controversial, but beloved Québécois condiment. Pair with a crisp, bitter green salad tossed in a light vinaigrette to cut through the richness of the meat. A glass of dry hard cider or a robust red wine like a Cabernet Franc complements the warming spices perfectly. For a full holiday feast, serve alongside roasted root vegetables or creamy mashed potatoes.