Entree: Canada – Quebec – Tourtière (Meat Pie)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 55 min

Additional 30 min

Total 2 hrs

Ingredients

- For the pastry:
- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (6 g) fine salt
- 1 cup (226 g) cold unsalted butter, cut into 1/2-inch (1 cm) cubes
- 1/4 cup (55 g) cold vegetable shortening or lard, cut into pieces
- 6–8 tbsp (90–120 ml) ice water

- For the filling:
- 3/4 lb (340 g) ground pork
- 3/4 lb (340 g) ground veal
- 1 tbsp (14 g) unsalted butter
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 medium potato, peeled and finely diced (about 8 oz / 225 g)
- 1 tbsp (15 g) tomato paste
- 3/4 cup (180 ml) beef or veal stock (or water)
- 1 tsp (2 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) ground cloves
- 1/2 tsp (1 g) ground allspice
- 1/2 tsp (1 g) dried thyme
- 1 bay leaf
- 1 tbsp (15 ml) Worcestershire sauce (optional, for depth)
- 1 tbsp (15 ml) vegetable oil, if needed for browning

- For assembly:
- 1 large egg + 1 tbsp (15 ml) water, beaten for egg wash
- 1 tbsp (14 g) unsalted butter, melted (optional, for brushing)
- 1 9-inch (23 cm) pie plate, buttered

Instructions

Short Description:
A hearty Quebecois meat pie of seasoned minced pork and veal cooked with onions and potato, gently spiced with cinnamon and cloves, enclosed in a flaky double crust and baked until golden.

Regional Notes:
This is the classic Quebec version: a mixture of minced pork and veal (common family choice in Quebec) seasoned with warm spices like cinnamon and cloves rather than solely savory herbs. Potatoes and a rich pan sauce are cooked into the filling for body, and the pie is baked in a flaky double crust — typical for holiday tables and family meals in Quebec.

1. Make the pastry: In a large bowl whisk together flour and salt. Add cold butter cubes and shortening; cut in with a pastry cutter or your fingers until mixture resembles coarse crumbs with some pea-size pieces. Sprinkle 6 tbsp (90 ml) ice water over mixture and gently toss with a fork; add more water 1 tbsp at a time as needed until dough just holds together. Divide into two discs, wrap tightly in plastic, and chill at least 1 hour.

2. Prepare the filling: In a large skillet over medium heat, melt 1 tbsp (14 g) butter (add 1 tbsp oil if pan is very dry). Add chopped onion and cook until soft and translucent, about 5–6 minutes. Add garlic and cook 30 seconds more.

3. Add the ground pork and veal to the skillet; break up with a wooden spoon and brown gently until no pink remains, about 8–10 minutes. If excess fat accumulates, drain off all but about 1 tbsp (15 ml).

4. Stir in diced potato, tomato paste, beef stock, Worcestershire sauce (if using), bay leaf, cinnamon, cloves, allspice, thyme, salt, and pepper. Bring to a simmer, reduce heat to low, and cook uncovered, stirring occasionally, until potatoes are tender and mixture is thickened, about 20–25 minutes. Remove and discard bay leaf. Taste and adjust seasoning. Remove from heat and let filling cool to warm room temperature (20–30 minutes).

5. Preheat oven to 375°F (190°C). Position a rack in the lower third of the oven.

6. Roll out one chilled pastry disc on a lightly floured surface to about 12 inches (30 cm) diameter; line the buttered 9-inch (23 cm) pie plate with the dough, letting excess hang over the edge. Trim if necessary.

7. Spoon the cooled filling into the prepared crust, packing lightly and leaving about 1/2 inch (1 cm) gap to accommodate top crust. If desired, dot the filling with 1 tbsp (14 g) unsalted butter for extra gloss.

8. Roll out the second pastry disc to about 12 inches (30 cm) diameter and place over the filling. Trim both crust edges so there is about 1/2 inch (1 cm) overhang; fold edges together and crimp to seal. Cut 4 small vents in the top crust to release steam. Brush the top with the beaten egg wash.

9. Bake on a rimmed baking sheet (to catch drips) until pastry is deep golden and filling bubbles through vents, 45–55 minutes. If edges brown too quickly, tent loosely with foil.

10. Remove from oven and, if desired, brush the crust lightly with melted butter for sheen. Let the tourtière rest at least 15 minutes before slicing to allow filling to set.

11. Serve warm — traditionally with pickles, ketchup, or fruit preserves at the table, and enjoy as a complete main-course meal.