Tourtière (French Canadian Meat Pie)

Tourtière (French Canadian Meat Pie)

A traditional French-Canadian savory meat pie with warmly spiced ground pork and beef, baked in a flaky double crust.

Prep: 20 mins Cook: 2 hrs Serves: 8 Difficulty: medium
Canadian Pork, Beef Pies-Savory

Required Spices

  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground mustard
  • ⅛ teaspoon ground cloves
  • 1 pinch cayenne pepper

Other Ingredients

Crust: 3 cups all-purpose flour • 2 sticks unsalted butter, sliced and frozen • 1 tsp salt • 7 tbsp ice-cold water • 2 tsp white vinegar

Filling: 1 large russet potato, peeled and quartered • 1 tsp salt • 1 tbsp butter • 1 large onion, finely chopped • ½ cup finely diced celery • 4 cloves garlic, crushed • 1 lb ground pork • 1 lb ground beef • 1 cup potato cooking water

Egg Wash: 1 large egg • 1 tbsp water

Instructions

  1. Add flour, butter, and salt to a food processor. Pulse until butter is pea-sized, about 30 seconds. Combine water and vinegar in a small bowl, then drizzle over flour mixture. Pulse until crumbly but holds together when pinched, about 10 seconds. Add more cold water a little at a time if needed.
  2. Transfer dough to a work surface and form into a ball, then flatten into a disc. Wrap in plastic and refrigerate for 1 hour.
  3. Combine salt, black pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne in a small bowl. Set spice blend aside.
  4. Place potato and 1 tsp salt in a medium saucepan, cover with cold water. Bring to a boil over medium-high heat, then reduce to low and simmer until tender, 10-15 minutes. Transfer potato to a large bowl with a slotted spoon, mash until smooth, and reserve the cooking water.
  5. Melt butter in a large skillet over medium heat. Add onion with a pinch of salt and cook until golden, 10-15 minutes. Stir in celery, garlic, and spice blend, cooking about 30 seconds until fragrant.
  6. Add pork, beef, and about ¾ cup reserved potato water to the skillet. Cook, stirring occasionally, until meat is browned and most liquid has evaporated, about 45 minutes. Fold in mashed potato, remove from heat, and let cool completely.
  7. Preheat oven to 375°F (190°C). Divide dough into two pieces, one slightly larger. Roll the larger piece into a 12-inch circle and fit into a 9-inch deep-dish pie plate. Roll the remaining dough into an 11-inch circle for the top.
  8. Fill bottom crust evenly with cooled meat mixture. Whisk egg and water together for egg wash. Brush edges of bottom crust, place top crust over filling, and press edges to seal. Trim excess dough and crimp edges. Cut small slits in the top for steam to escape, then brush entire surface with egg wash.
  9. Bake until crust is deep golden brown, about 1 hour. Let cool to nearly room temperature before slicing. Bon appétit!

Tips

Adjust any ingredient to suit your desires!

These Spices Also Make

The same spices unlock these other recipes:

Get all the spices you need for Tourtière (French Canadian Meat Pie). Everything bundled, ready to cook.

Tourtière (French Canadian Meat Pie) Prep: 20 mins | Cook: 2 hrs | Serves: 8 $61.91

Required Spices

Thyme
Thyme
Sage, Cut
Sage, Cut
Cinnamon, Ground, Indonesian Korintje
Cinnamon, Ground, Indonesian Korintje
Ginger Root, Organic, Ground
Ginger Root, Organic, Ground
Nutmeg, Ground
Nutmeg, Ground
Allspice, Ground
Allspice, Ground
Mustard Powder
Mustard Powder
Cloves, Ground
Cloves, Ground
Cayenne Pepper, Mild
Cayenne Pepper, Mild

Pantry Spices

Sea Salt, Fine
Sea Salt, Fine
Pepper, Black, Ground
Pepper, Black, Ground