Tourtière (Canadian Meat Pie)

Tourtière is a Canadian meat pie popular during the winter holiday season, especially on Christmas Eve. In the Quebec region, it is served as a part of Reveillon, dinner following Midnight Mass on Christmas Eve. The fillings may vary based on the region. Along the coast, fish such as salmon is often added. Further inland, game meat is a common addition. In this version, meat (pork and beef) is seasoned with onion, garlic, parsley, allspice, cinnamon, and cloves and baked inside a flaky pie crust.

I used a scallop edging to seal the pie crust. For the steam hole in the center, I used a small maple leaf cookie cutter. Next time, I will cut out the steam hole on the work surface before I put the crust over the filling. When cutting it out after putting it over the filling, there wasn’t much pressure under the crust and the cut wasn’t as smooth.

I used breadcrumbs to bind the meat and soak up the excess stock. Cooked, grated or mashed, potatoes may also be used.

Tourtière (Canadian Meat Pie) Recipe

Adapted from Cooking Melangery

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Tourtière (Canadian Meat Pie)

Course Main

Cuisine Canadian

Keyword canada, canadian, meat, pie, tourtière

Prep Time 20 minutes

Cook Time 45 minutes

Resting Time: 30 minutes

Total Time 1 hour 35 minutes

Servings 1 Pie

Ingredients

Crust:

• 1 2/3 cups all purpose flour
• 1 teaspoon salt
• 6 tablespoons unsalted butter cold
• 4-6 tablespoons ice water

Filling:

• 1 tablespoon olive oil
• 1/2 pound ground pork
• 1/2 pound ground beef
• salt and pepper to taste
• 1 medium yellow onion diced
• 2 garlic cloves minced
• 1 tablespoon fresh parsley chopped
• 1/2 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1 cup beef or chicken stock
• 1/4-1/2 cup breadcrumbs

Topping:

• 1 egg yolk
• 1 tablespoon water

Instructions

• In a medium bowl, combine flour and salt. Dice the butter and cut into the flour using a dough blender, forks, or your fingers. Using a fork, slowly mic in 4 tablespoons water. If needed, add up to 2 tablespoons more water to bring dough together. Knead just until smooth, form into a ball, wrap in plastic, and refrigerate at least 30 minutes.
• In a large skillet, drizzle oil over medium heat. Once heated, add pork and beef. Season with salt and pepper. Cook, breaking up the meat into small pieces, until browned. Stir in the onion, garlic, parsley, allspice, cinnamon, and cloves. Cook, stirring often, until onions are softened, 5-10 minutes. Stir in the stock and cook until reduced, another 5-10 minutes. Add enough breadcrumbs to absorb the stock. Adjust spices as needed, remove from heat, and let cool.
• Preheat oven to 350 degrees F and butter a pie pan.
• Split the refrigerated pie crust into 2 pieces, one piece a little larger than the other. Roll the larger piece into a circle wide enough to cover the bottom and sides of pie pan. Place in pie pan and evenly add cooled meat filling. Roll out the smaller piece to cover the top. Trim excess crust and seal the edges. Cut out a hole in the center of the crust to release steam while baking.
• In a small bowl, beat egg yolk with water. Brush over top of pie. Bake in preheated oven until top is golden, 25-30 minutes. Let cool 5-10 minutes before slicing and serving.