Tourtière
Tourtière is a classic French-Canadian meat pie that originated in Québec, where it has been a beloved comfort food for generations. Traditionally made with seasoned ground meat baked in a flaky pastry crust, this hearty dish became especially popular during holiday gatherings across Québec and Eastern Canada. Named after the deep dish it was once baked in, tourtière has evolved into many regional variations over the years, but it remains a cherished symbol of Québécois cuisine and family tradition.
*The traditional recipe calls for homemade pie crust, but if you don’t have the time, you could buy the premade crusts (but don’t tell anyone).
Prep Time: 40 mins.
Cook Time: approx. 30 to 35 mins.
Total Time: 1 hour 10/15 mins
Serves: 6 to 8 (depending on the size of the pieces)
Ingredients:
For the pie pastry:
- 2 cups of all-purpose flour
- 2/3 cup cold butter
- 6-7 Tablespoons of cold water
- ½ teaspoon of salt
For the filling:
- 1 tablespoon of Olive oil
- 1 lbs of ground beef
- 1 lbs of ground pork
- 2 russet potatoes
- 1 onion chopped
- 2 cloves of minced garlic
- ½ teaspoon of sage
- ½ teaspoon of thyme
- ¼ teaspoon of onion powder
- ¼ teaspoon of pepper
- ¼ teaspoon of salt
- 2 tablespoons of butter for mashing into the potatoes
- 1 egg for glaze
Instructions:
For the Pastry –
- In a large mixing bowl, combined the flour and salt.
- Slice your cold butter and mix until it’s a crumbly texture.
- Add cold water one tablespoon at a time and mix until the dough forms.
- Shape the dough into a ball and wrap with plastic wrap and put in the fridge, until you’re ready for it.
For the Pie Filling –
- Peel the potatoes, then cut into chunks, boil, and mash the potatoes with a little butter, reserving about a ½ cup of the potato water.
- Sauté the onion and garlic in the olive oil until soft.
- Add both meats into the skillet and cook fully. Drain any fat.
- Add all the seasoning and water from the potatoes, stir and simmer for about 10 mins, until the liquid is absorbed.
- Remove the skillet from the heat and stir in the mashed potatoes and let cool.
- Preheat the oven to 400 degrees F.
- Take the dough out of the fridge, divide in half, and roll out each ball to about 12-inches in diameter, so it fits into and up the sides of the 9-inch pan, lightly flour the surface in advance.
- Place the bottom pastry into the pie plate, add the meat filling, then brush the prepared egg wash around the edges, place the top pastry, on the filling, pinch the two crusts together, then brush the rest of the egg on top and make cuts on top for venting.
- Bake the pie in the preheated oven for approx. 30 to 35 mins, until the pastry is golden brown. Remove from the oven and let cool for about 10 mins.
*If you bought the premade frozen pie crusts, make sure they are deep dish and let them thaw on the counter for approx. 10 mins, fill the bottom crust with the filling and brush the egg wash around the edges, then turn the top one upside down, and place it on top of the mixture, gently flatten the crust, then using your hands or a fork pinch the two crusts together, use the leftover egg wash to brush on top, then follow the rest of the instructions from above.
Enjoy with a salad, roasted vegetables, or some other popular suggests, ketchup, chutneys, or BBQ sauce!
Make this delicious meat pie before you go or be inspired to make it once you’ve returned from the beautiful Quebec City!
Checkout our other posts in our Quebec City Travel & Photography Series to help you plan an amazing trip to this historical and unique city.
“17 Best Things to do in Quebec City: Explore & Experience”.
“Your Weekend Getaway to Quebec City: Including Detailed Itinerary & Walking Tours”.
“Travel Guide to Quebec City: Where to Stay, Eat & Essential Tips.”
For fun activities like food tours or cooking classes, checkout Expedia, Get your Guide, or Viator for options all over the world!
Disclosure: Some of the links in this post are affiliate links. This means that if you choose to make a booking or purchase through one of these links, we may earn a small commission at no additional cost to you. I only recommend places, experiences, and products that we have personally used or genuinely believe add value to a trip.
Traditional Tourtière
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Beth
Beth de Verteuil
Wild Meadow Studio
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