Entree: Canada – Ontario, Central Canada – Tourtière (Meat Pie)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

- For the pastry:
- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (5 g) fine salt
- 8 tbsp (113 g) cold unsalted butter, cut into small cubes
- 6 tbsp (85 g) vegetable shortening or cold lard, cut into small cubes
- 6 to 8 tbsp (90 to 120 ml) ice water
- 1 large egg + 1 tbsp (15 ml) water, beaten (egg wash)

- For the filling:
- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- Optional: 8 oz (225 g) ground venison (game), if using
- 1 large yellow onion, finely chopped (about 8 oz / 225 g)
- 1 medium carrot, finely grated (about 3 oz / 85 g)
- 1 small russet potato, peeled and finely grated (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 9 g)
- 1/2 cup (120 ml) beef or chicken broth
- 2 tbsp (30 g) tomato paste
- 1/2 cup (50 g) dry breadcrumbs
- 1 large egg, beaten (for binding)
- 1 tbsp (15 ml) Worcestershire sauce (optional)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) ground cinnamon
- 1/4 tsp (0.5 g) ground cloves
- 1/4 tsp (1 g) ground allspice
- 1/8 tsp (0.5 g) ground nutmeg
- 1/4 tsp (1 g) freshly ground black pepper
- 1 bay leaf
- 2 tbsp (8 g) chopped fresh parsley
- 2 tbsp (30 g) unsalted butter (for cooking)

Instructions

Short Description:
A hearty double-crust meat pie of seasoned ground pork and beef (with an optional game addition), baked until the pastry is golden and the filling is richly spiced and moist. Served hot as a satisfying main course.

Regional Notes:
This Ontario version follows the Quebec tourtière family but reflects local Central Canada tastes by using a 50/50 mix of ground pork and ground beef (often supplemented by game meat like venison when available). Spicing is warm and restrained—cinnamon, cloves and allspice—while the texture often includes grated potato or breadcrumbs to bind the filling for a firmer slice.

1. Make the pastry: In a large bowl combine flour and salt. Cut in the cold butter and shortening with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces. Sprinkle 6 tbsp (90 ml) ice water over the mixture and gently toss with a fork; add more water 1 tbsp at a time until dough holds together when pressed. Divide into two disks, wrap in plastic, and chill at least 30 minutes.
2. Preheat the oven to 375°F (190°C). Position a rack in the center.
3. Prepare the filling base: In a large skillet over medium heat, melt 2 tbsp (30 g) butter. Add the chopped onion and grated carrot and cook until softened, about 5–6 minutes. Add the garlic and cook 30 seconds more.
4. Brown the meats: Increase heat to medium-high and add the ground pork and ground beef (and venison, if using). Break up with a spoon and brown until no pink remains, about 6–8 minutes. Drain excess fat if the pan seems overly greasy, leaving a little for flavor.
5. Season and simmer: Stir in tomato paste, Worcestershire (if using), cinnamon, cloves, allspice, nutmeg, bay leaf, salt and pepper. Add the grated potato and breadcrumbs, then pour in 1/2 cup (120 ml) broth. Bring to a gentle simmer and cook, stirring, until liquids have mostly evaporated and mixture is cohesive, about 8–10 minutes. Remove bay leaf and let cool 10 minutes.
6. Bind and finish filling: Off heat, stir in the beaten egg and chopped parsley. Taste and adjust seasoning.
7. Roll and assemble: On a lightly floured surface, roll one pastry disk to fit a 9-inch (23 cm) pie pan with an overhang. Transfer to the pan and trim edges. Spoon the cooled meat filling into the crust, pressing gently to level. Roll the second disk and place over the filling; trim and crimp edges to seal. Cut slits or a decorative vent in the top crust to allow steam to escape.
8. Egg wash and bake: Brush the top crust with the beaten egg + water. Place the pie on a baking sheet to catch drips and bake at 375°F (190°C) for 50–60 minutes, until the crust is deep golden and the filling is bubbling through vents. If the edges brown too quickly, cover them with foil.
9. Rest and serve: Remove from oven and let rest 15 minutes before slicing to allow the filling to set. Serve hot—traditionally with pickled beets, a simple green salad, or ketchup on the side if desired.