Traditional Tourtière Meat Pies
Tourtière is a classic French-Canadian meat pie, traditionally served during Christmas and New Year’s celebrations. With its flaky pastry crust and warmly spiced meat filling, tourtière is comforting, hearty, and steeped in tradition. While recipes vary by region and family, this version stays true to the beloved flavors that make tourtière a timeless favorite.
What Is Tourtière?
Tourtière originated in Quebec and is named after the tourte, a type of pigeon once used in early versions of the dish. Today, it’s commonly made with ground pork, sometimes mixed with beef or veal, and seasoned with onions, cloves, cinnamon, and savory spices. It’s typically baked in a pie crust and served hot with ketchup, mustard, or pickled vegetables.
Ingredients
Filling
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1 pound (450 g) ground pork
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1/2 pound (225 g) ground beef or veal
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 cup water or beef broth
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/4 teaspoon ground cloves
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1/4 teaspoon ground cinnamon
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1/4 teaspoon ground allspice
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1/4 teaspoon ground nutmeg (optional)
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1/2 teaspoon dried thyme
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1/4 cup breadcrumbs or mashed potatoes
Pastry
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2 double-crust pie shells (homemade or store-bought)
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1 egg, beaten (for egg wash)
Instructions
1. Cook the Filling
In a large skillet over medium heat, combine ground pork, ground beef, onion, and garlic. Cook until meat is browned and onion is soft, breaking up the meat as it cooks.
Add water or broth, salt, pepper, cloves, cinnamon, allspice, nutmeg, and thyme. Reduce heat to low and simmer uncovered for 30–40 minutes, stirring occasionally, until liquid has mostly evaporated and the mixture is thick.
Stir in breadcrumbs or mashed potatoes to absorb remaining moisture. Remove from heat and allow filling to cool completely.
2. Assemble the Pies
Preheat oven to 375°F (190°C).
Line pie plates with bottom crusts. Fill evenly with cooled meat mixture. Top with second crust, trim edges, and crimp to seal. Cut small slits in the top crust to vent steam.
Brush tops with beaten egg.
3. Bake
Bake for 40–45 minutes, or until crust is golden brown. If edges brown too quickly, cover with foil.
4. Rest and Serve
Allow pies to rest for 10–15 minutes before slicing. Serve warm.
Tips for the Best Tourtière
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Cooling the filling prevents soggy crust
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Use finely chopped onion for smooth texture
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Adjust spices to taste—traditional recipes are mildly spiced, not sweet
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Homemade pastry gives the flakiest results
Variations
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Quebec-Style: Use only ground pork
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Lac-Saint-Jean Tourtière: Uses cubed meats and potatoes in a deep dish (slow-baked)
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Mini Tourtière Pies: Perfect for parties and freezer storage
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Game Meat Version: Substitute part of the pork with venison or rabbit
Storage & Freezing
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Refrigerate leftovers for 3–4 days
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Freeze unbaked or baked pies for up to 3 months
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Reheat baked pies at 350°F (175°C) until warmed through
Serving Suggestions
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Serve with ketchup or chili sauce (traditional)
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Pair with pickled beets or gherkins
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Add a simple green salad to balance richness
Final Thoughts
Tourtière is more than just a meat pie—it’s a cherished tradition passed down through generations. Whether served at holiday gatherings or as a comforting winter meal, this savory pie brings warmth, nostalgia, and rich flavor to the table.