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Classic Tourtière Recipe

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4.9 from 21 reviews

Classic Tourtière is a traditional French-Canadian meat pie featuring a flaky buttery crust filled with a savory blend of ground pork, beef, and aromatic spices. This comforting dish is perfect for festive occasions or a hearty family meal.

Ingredients

Pie Dough

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and diced
  • 6 to 8 tablespoons ice-cold water

Meat Filling

  • 1 pound ground pork
  • 1 pound ground beef
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 cup beef broth
  • 1 tablespoon Worcestershire sauce

Finishing

  • 1 egg, beaten (for egg wash)

Instructions

  1. Prepare the dough: In a large bowl, mix 2 cups all-purpose flour with 1 teaspoon salt. Incorporate 1 cup cold diced unsalted butter until the mixture resembles small pebbles. Gradually add 6 to 8 tablespoons ice-cold water until the dough holds together. Split the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and chill for at least 1 hour.
  2. Cook the meat filling: In a skillet over medium heat, brown 1 pound ground pork and 1 pound ground beef, draining excess fat as needed. Add 1 finely diced medium onion and 2 minced garlic cloves, sautéing until soft and translucent.
  3. Season the filling: Add 1 teaspoon dried thyme, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon black pepper, and 1/2 teaspoon salt to the meat mixture. Stir well to combine the spices evenly.
  4. Simmer the filling: Pour in 1/4 cup beef broth and 1 tablespoon Worcestershire sauce. Let the mixture simmer for about 5 minutes to develop flavor, then remove from heat and allow it to cool completely.
  5. Preheat the oven and roll dough: Preheat your oven to 425 degrees Fahrenheit. Roll out one disk of chilled dough and fit it into a 9-inch pie dish.
  6. Assemble the pie: Fill the crust with the cooled meat mixture. Roll out the second dough disk and place it over the filling. Trim any excess dough, then crimp the edges securely to seal the pie.
  7. Prepare for baking: Cut slits in the top crust to allow steam to escape during baking. Brush the top crust with the beaten egg to achieve a golden, glossy finish.
  8. Bake the tourtière: Place the pie in the preheated oven and bake for 30 minutes until the crust is golden brown and cooked through.
  9. Cool and serve: Remove the pie from the oven and let it cool for 10 minutes before slicing to allow the filling to set. Serve warm.

Notes

  • Use ice-cold butter and water to ensure a flaky pie crust.
  • Chill the dough for at least 1 hour to make it easier to roll out and handle.
  • Drain excess fat from the meat to prevent a greasy filling.
  • Cut vent slits on top to avoid a soggy crust during baking.
  • If preferred, substitute ground veal or turkey for a different flavor.
  • The pie can be reheated covered in the oven at 350°F for about 15 minutes.

Find it online: https://lovelycooks.com/classic-tourtiere-recipe/