Name: Tourtière Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Canadian (Quebecois)
Ingredients: 1 tablespoon olive oil; 1 lb ground pork (or a mix of pork and beef); 1 small onion, finely diced; 2 cloves garlic, minced; 1/2 cup celery, finely diced; 1/2 cup water or chicken broth; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground allspice; 1/4 teaspoon ground nutmeg; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup mashed potatoes; 1 double pie crust (top and bottom); 1 egg, beaten (for egg wash)

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Few holiday meals evoke nostalgia and comfort quite like Tourtière, a savory, spiced meat pie beloved in Quebecois kitchens. With its tender filling of seasoned pork (sometimes with beef), cozy notes of cinnamon and clove, and flaky golden crust, Tourtière brings together family and friends for unforgettable feasts. Whether it’s your first time making this classic or you’re a seasoned pro, this recipe promises a taste of tradition that’s rustic, deeply flavorful, and perfect for sharing.

Ingredients You’ll Need

You’ll be amazed how a handful of simple ingredients, thoughtfully chosen, work together to craft the signature aroma and taste of Tourtière. Each element plays a unique part, from the rich filling to the buttery crust—here’s what you’ll need, including a few insider tips.

Olive oil: A splash of olive oil is used to sauté the aromatics and give the meat a lovely golden color, adding a subtle richness.
Ground pork (or a mix of pork and beef): Pork brings luscious flavor and moisture, while a beef-pork combo gives extra depth to the filling.
Onion, finely diced: Onion adds sweetness and melds beautifully with the warming spices for a well-rounded base.
Garlic, minced: Garlic provides a gentle aromatic lift—don’t skip it!
Celery, finely diced: Celery contributes a mild, herbal crunch that subtly balances the richness.
Water or chicken broth: Use chicken broth for a heartier, more savory flavor, or water for a lighter touch.
Ground cinnamon: This traditional spice brings a hint of warmth without overpowering the savory filling.
Ground cloves: Just a touch introduces a classic Quebecois aroma—go easy as this spice is strong.
Ground allspice: For subtle complexity, allspice rounds out the other flavors.
Ground nutmeg: Nutmeg enhances the earthiness with fragrant, almost sweet undertones.
Dried thyme: Thyme weaves in woodsy, herbal notes, making the filling unmistakably “holiday.”
Salt: Essential for bringing out all the savory goodness—don’t be shy!
Black pepper: Adds a gentle kick and underscores the meat’s richness.
Mashed potatoes: The secret binder for a creamy, cohesive filling that stays sliceable.
Double pie crust (top and bottom): Go homemade if you can, but a good-quality store-bought crust speeds up prep time.
Egg, beaten (for egg wash): This finishing touch gives your Tourtière that irresistible golden shine.

How to Make Tourtière

Step 1: Prepare the Filling

Start by heating olive oil in a large skillet over medium heat. Add the ground pork (or a blend of pork and beef), onion, garlic, and celery. Sauté everything together until the meat is just cooked through, breaking it up with your spoon. This is where the flavors begin to build, and your kitchen fills with the most inviting aroma. If there’s any residual fat, drain it off to prevent a greasy pie.

Step 2: Season and Simmer

Once the meat and veggies are ready, stir in your water or chicken broth to create just the right level of moisture. Now, sprinkle in the cinnamon, cloves, allspice, nutmeg, thyme, salt, and pepper. Let everything simmer gently on the stove for 8 to 10 minutes—enough time for all those beautiful flavors to meld and deepen, transforming into the signature taste of Tourtière.

Step 3: Add Mashed Potatoes

Take the skillet off the heat and stir in your mashed potatoes; these are the magic ingredient that brings the filling together, adding creaminess and body. Mix well, then let your filling cool for a few minutes. Letting it cool makes assembling the pie much less messy and helps prevent a soggy crust.

Step 4: Assemble the Pie

Preheat your oven to 375°F (190°C). Roll out your pie dough, then gently fit the bottom crust into a 9-inch pie dish, pressing it into the corners. Spoon in the cooled meat mixture, spreading until even. Cover with the top crust, crimp the edges to seal, and cut a few slits for steam to escape. Brush the surface generously with beaten egg for that signature golden finish.

Step 5: Bake and Rest

Pop your Tourtière into the oven and bake for 35 to 40 minutes, watching as the crust turns gloriously golden. When it’s done, let your pie rest for at least 10 minutes before slicing. Resting is crucial—it lets the filling settle, so every piece holds together perfectly.

How to Serve Tourtière

Garnishes

Classic Tourtière asks for little more than a sprig of fresh thyme or parsley for a flash of color. For a Quebecois touch, serve with tangy condiments like homemade cranberry relish, pickled beets, or even a spoonful of spicy fruit chutney. Each adds brightness that complements the rich, savory filling beautifully.

Side Dishes

Tradition calls for simple accompaniments, letting the Tourtière shine front and center. Crisp green salad with vinaigrette, roasted root vegetables, or buttered peas all pair blissfully. During the holidays, you might even see it served alongside turkey and mashed turnips for a feast that’s pure comfort.

Creative Ways to Present

Elevate your Tourtière presentation by cutting it into festive shapes using cookie cutters or by baking in individual ramekins for personal pies. Stack up slices on a rustic wooden board and scatter with pomegranate seeds or microgreens for an extra pop of color and a dash of whimsy at your next gathering.

Make Ahead and Storage

Storing Leftovers

Leftover Tourtière is almost even better the next day—the flavors deepen and mingle! Wrap cooled slices tightly in foil or store them in an airtight container, then keep in the fridge for up to 3 days. These slices make wonderful quick lunches or easy dinners.

Freezing

Tourtière freezes beautifully, whether you want to freeze the whole pie or individual slices. Cool completely, wrap in plastic, then foil, and freeze for up to 2 months. I like to label the pie with the date so there’s no guessing later. Thaw overnight in the fridge for best results.

Reheating

To reheat, place slices (or the whole pie) in a 325°F oven until warmed through—this keeps the crust crisp and the filling tender. Microwaving works for quick leftovers, but for best texture, the oven is your friend.

FAQs

What is Tourtière, and where did it originate?

Tourtière is a savory meat pie cherished in Quebec and throughout French Canadian communities. It’s traditionally served at Christmastime and New Year’s, featuring a hearty, spiced filling wrapped in flaky pastry—a dish rooted in centuries-old Quebecois celebrations.

Can I make Tourtière with different meats?

Absolutely! While pork is classic, mixing in ground beef, veal, or even wild game adds new dimensions. Some families have their own treasured blend, so feel free to make it your own.

How do I prevent a soggy bottom crust?

Be sure to cool your filling before assembling, as hot filling can steam the dough. You can also sprinkle a bit of flour or brush egg white onto the bottom crust before adding the filling for a little extra insurance.

What’s the best way to reheat Tourtière without drying it out?

Reheat slices in the oven loosely covered with foil to prevent the crust from over-browning. For extra moisture, you can drizzle a small amount of broth around the pie before reheating, though it’s usually not necessary thanks to the creamy potato filling.

Are there vegetarian versions of Tourtière?

Yes, absolutely! Many creative cooks swap in lentils, mushrooms, walnuts, or plant-based meats, using the same blend of spices to stay true to the traditional spirit. The texture and flavors can be spot on.

Final Thoughts

There’s just something magical about sharing a homemade Tourtière, whether at a bustling holiday table or a cozy weeknight dinner. Don’t wait for a special occasion—let the warm spices, flaky crust, and inviting aroma inspire you to bring this Quebecois classic into your own kitchen. Give it a try and make some delicious new memories!

Tourtière Recipe

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4.7 from 17 reviews

Author: admin
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A classic French-Canadian meat pie, Tourtière is a savory dish filled with a spiced mixture of ground pork, onions, and warming spices, all encased in a flaky pie crust. Perfect for holiday gatherings or a comforting meal any time of year.

Ingredients

Scale

Filling:

1 tablespoon olive oil
1 lb ground pork (or a mix of pork and beef)
1 small onion, finely diced
2 cloves garlic, minced
1/2 cup celery, finely diced
1/2 cup water or chicken broth
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup mashed potatoes

Crust:

1 double pie crust (top and bottom)
1 egg, beaten (for egg wash)

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Instructions

Filling: Heat olive oil in a skillet, cook pork, onion, garlic, celery. Add water, spices, salt, pepper. Simmer, then stir in mashed potatoes.
Assembly: Preheat oven. Line a pie dish with bottom crust. Fill with meat mixture, cover with top crust, seal edges, cut slits, and brush with egg wash.
Bake: Bake at 375°F for 35–40 minutes until golden brown. Rest before slicing.