Authentic French-Canadian Tourtière Recipe

Ingredients

  • 1/2 cup unsalted butter
  • 1 large onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1.5 pounds ground pork
  • 1.5 pounds ground beef
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 cup beef stock
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup fresh parsley, finely chopped
  • 2 pre-made pie crusts
  • 1 egg yolk, beaten

Steps and instructions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In a large skillet, melt the butter over medium heat. Add the onion and garlic and cook until softened.
  3. Add the ground pork and beef to the skillet and cook until no longer pink. Drain off any excess fat.
  4. Stir in the cinnamon, nutmeg, cloves, and allspice. Cook for 1-2 minutes to allow the flavors to meld.
  5. Add the beef stock, oats, and parsley to the skillet. Stir well to combine everything. Cover and simmer for about 20 minutes, or until the mixture has thickened.
  6. While the filling is simmering, take your pie crusts and line the bottom of a 9-inch pie dish with one of the crusts.
  7. Once the filling has thickened, remove from heat and let it cool slightly. Then, spoon the filling into the prepared pie dish.
  8. Place the second pie crust on top of the filling. Crimp the edges of the top and bottom crusts together to seal in the filling.
  9. Brush the top of the pie with the beaten egg yolk. This will give it a nice golden color as it bakes.
  10. Bake in the preheated oven for about 35-40 minutes, or until the crust is golden and the filling is bubbling.
  11. Allow the pie to cool for a few minutes before serving.

Tools for making

  • Skillet - A large frying pan used to cook the meat and vegetables
  • 9-inch Pie Dish - A round, shallow baking dish used to assemble and bake the tourtière
  • Pastry Brush - A brush with bristles used to brush the beaten egg yolk on top of the pie crust
  • Oven - Used to preheat and bake the tourtière
  • Spatula - A kitchen tool used for stirring and flipping the ingredients in the skillet
  • Knife - Used to finely chop the onion and garlic
  • Cutting Board - A flat surface used to chop and prepare ingredients
  • Measuring Cups - Used to measure the butter, beef stock, and oats
  • Measuring Spoons - Used to measure the ground cinnamon, nutmeg, cloves, and allspice

Recipe variations

  • Use a different type of crust, such as puff pastry or whole wheat crust.
  • Replace the ground pork and beef with ground turkey or chicken for a leaner option.
  • Add diced vegetables like carrots, celery, or mushrooms to the filling for added flavor and texture.
  • Include grated cheese, such as cheddar or Swiss, in the filling for a cheesy twist.
  • Add a splash of red wine or Worcestershire sauce to the filling for an extra depth of flavor.
  • Make a vegetarian version by using a combination of lentils, mushrooms, and vegetables as the filling.
  • Add herbs like thyme, sage, or rosemary to the filling for a more aromatic profile.
  • Make individual-sized tourtières by using mini pie pans or muffin tins.
  • For a gluten-free option, use a gluten-free pie crust or substitute the oats with gluten-free breadcrumbs.
  • Include a dash of hot sauce or cayenne pepper in the filling if you prefer a spicier tourtière.

Recipe overview

This traditional French-Canadian dish, Tourtière, is a savory, spiced meat pie that's perfect for a hearty dinner or holiday meal. With a golden, flaky crust and a warm, comforting filling made from ground pork and beef, this pie is a crowd-pleaser you'll want to make again and again. The mix of spices and addition of oats give it a unique flavor and texture that's irresistible. You'll start by sautéing onions and garlic in butter, then adding in the meats and spices. Once the meats are well-cooked, you'll add in beef stock, oats, and parsley, allowing the mixture to simmer and thicken. This savory filling is then spooned into a pie crust, topped with another crust, and baked until golden and bubbly. Overall, the process is simple and straightforward, making it a great recipe even for those less familiar with cooking. With this recipe, you'll be able to bring a piece of Quebec to your dinner table. Enjoy the process and the delicious results!

Common questions

  1. Can I use different meats in this recipe?
    Yes, you can customize the meats used in the recipe. However, traditionally, tourtière is made with a combination of ground pork and beef.
  2. Can I make the filling ahead of time?
    Absolutely! You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days before assembling and baking the pie.
  3. Can I freeze the tourtière?
    Yes, tourtière can be frozen for future enjoyment. Wrap the baked and cooled pie tightly in plastic wrap and aluminum foil, then store it in the freezer. It can be kept frozen for up to 3 months. Thaw the frozen pie in the refrigerator overnight, then reheat in the oven before serving.
  4. Can I use store-bought pie crusts?
    Absolutely! Using store-bought pie crusts is a convenient option and will save you time. Just make sure to follow the instructions on the packaging for best results.
  5. Can I make mini tourtières instead of one large pie?
    Yes, you can make mini tourtières by using individual-sized pie dishes or muffin tins. Adjust the baking time accordingly, as mini tourtières will require less time in the oven.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the ingredients for the filling.
  • Skillet - A large skillet to cook the onions, garlic, and meat.
  • Pie Dish - A 9-inch pie dish to hold the pie.
  • Spoon - A spoon to stir the ingredients in the skillet and fill the pie dish.
  • Pastry Brush - A brush to apply the beaten egg yolk on top of the pie crust.
  • Oven - An oven to bake the tourtière.
  • Knife - A knife to chop the onion and garlic.
  • Cutting Board - A cutting board to chop the onion and garlic.
  • Measuring Cups and Spoons - Measuring tools to accurately measure the ingredients.
  • Serving Plate or Platter - A plate or platter to serve the tourtière on.

Origin stories

Tourtière is a traditional French-Canadian dish, often served during the holiday season. Named after the tourtière, the vessel in which it was originally baked, the meat pie has been a part of Quebecois cuisine since as early as the 1600s. The pie is typically filled with minced pork, veal, or beef, although wild game was often used in the early versions of this dish. The use of spices like nutmeg, cinnamon, and clove give the dish its characteristic warm and comforting flavor, perfect for the cold winter months. Despite its long-standing history, the exact origin of the pie is still a subject of debate among historians, adding a sense of culinary mystery to this beloved dish.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.