Traditional Tourtière: Québec Meat Pie

Name: Traditional Tourtière: Québec Meat Pie
Prep time: 30 min
Cook time: 60 min
Total time: 120 min
Yield: 8 slices
Cuisine: Quebecois
Ingredients: 2 1/2 cup all-purpose flour; 1 tsp salt; 1 cup cold unsalted butter (cubed); 1/2 cup ice water; 500 g ground pork; 500 g ground beef; 1 medium onion (finely chopped); 1 tsp dried savoury; 1/2 tsp ground cinnamon; 1/4 tsp ground cloves; 1 cup beef stock; 1 cup grated potato (peeled); to taste salt and pepper

120 min 8 slices Medium

All Recipes

Savour a classic Québec meat pie with a spiced filling of pork and beef, perfect for Réveillon.

Prep

30 min

Cook

60 min

Total

120 min

Servings

Difficulty

Medium

Tourtière is a cherished dish in Québec, often gracing the holiday table during Réveillon. This double-crust meat pie is filled with a delightful mix of ground pork and beef, seasoned with a comforting blend of spices such as savoury, cinnamon, and clove. A hint of grated potato binds the filling, ensuring a hearty and satisfying bite. The aroma of a baking tourtière is enough to evoke memories of family gatherings and festive traditions. The spices create a warming profile that complements the richness of the meat, while the flaky pastry encases it all beautifully.

Instructions

Prepare the pastry

In a large bowl, mix flour and salt. Cut in butter until it resembles coarse crumbs. Gradually add ice water, mixing until dough forms. Divide in half, wrap in plastic, and chill for 30 minutes.

Pro tip: Chilling the dough helps prevent shrinkage during baking.

Cook the filling

In a pan over medium heat, cook pork, beef, and onion until meat is browned and onion is soft, about 10 minutes. Use a meat thermometer to check that the internal temperature of the meat reaches 160°F / 71°C, probing in the center of the mixture. Add savoury, cinnamon, cloves, salt, and pepper. Stir in beef stock and grated potato. Simmer until thickened, about 15 minutes. Cool completely.

Pro tip: Ensuring the filling is cool prevents the pastry from becoming soggy.

Preheat the oven

Preheat your oven to 400°F (200°C).

Roll out the pastry

On a floured surface, roll out one dough half to fit a 23 cm (9-inch) pie pan. Fit into the pan, allowing excess to hang over the edges.

Pro tip: Roll from the centre outward to maintain an even thickness.

Fill the pie

Spoon the cooled filling into the prepared pie crust. Roll out the second dough half and place over the filling. Trim and crimp edges to seal. Cut slits in the top to vent.

Pro tip: Use a sharp knife to create decorative slits.

Bake the pie

Place pie on a baking sheet and bake for 40-45 minutes or until the crust is golden brown and the filling is bubbly.

Pro tip: Rotate the pie halfway through baking for even browning.

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Tips & Tricks

Ensure the filling is completely cooled before filling the pastry to prevent a soggy crust.
Use a sharp knife to vent the top crust to allow steam to escape during baking.
This pie can be frozen either baked or unbaked for convenience.

Frequently Asked Questions

What is a traditional tourtière?

A traditional tourtière is a Québec meat pie filled with a mixture of ground pork and beef seasoned with spices like savoury, cinnamon, and cloves.

How long does it take to cook tourtière?

It takes about 40-45 minutes to bake a tourtière until the crust is golden and the filling is bubbly.

What temperature should I bake a tourtière?

Bake a tourtière at 400°F (200°C).

Can I freeze tourtière?

Yes, you can freeze tourtière either baked or unbaked. Bake directly from the freezer, adjusting the time as needed.

What is the difference between traditional tourtière and Lac-Saint-Jean tourtière?

The Lac-Saint-Jean version uses cubed meat instead of ground meat and requires a longer baking time.

Serving Suggestions

This traditional tourtière pairs wonderfully with a simple green salad or pickled beets, allowing the flavours of the pie to truly shine. Consider serving it with a side of homemade cranberry sauce for an added touch of tartness. For make-ahead convenience, prepare the pie up to the baking stage and freeze it. When you're ready to enjoy, bake directly from the freezer, adjusting the time as needed until the crust is golden and the filling is hot.