A traditional French-Canadian meat pie, typically served during Christmas and New Year's celebrations. The filling is made of minced pork, veal, or beef, and spices.
Prep Time
25 minutes
Cook Time
1 hour
Total Time
1 hour 25 minutes
Difficulty
Medium
Skills Required
Baking, Pastry
Ingredients & Nutrition
550 kcal
Calories
25g
Protein
35g
Fat
30g
Carbs
2g
Fiber
3g
Sugar
600mg
Sodium
- 1 lb Ground Pork
- 1/2 lb Ground Veal or Beef
- 1, finely chopped Onion
- 1 cup Mashed Potatoes
- 1/2 cup Beef Broth
- 1/2 tsp each Spices (Cinnamon, Nutmeg, Cloves)
- for a 9-inch pie Double-Crust Pie Pastry
- 1 egg beaten with 1 tbsp water Egg Wash
Equipment Needed
- Large Skillet
- Pie Plate
Let AI Suggest Variations
- Some regions use only pork, while others use a mix of game meats.
- Add a bit of savory or thyme for a more herbal flavor profile.
- The use of potatoes in the filling is a common but not universal practice.
- Make individual-sized tourtières in muffin tins.
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook the ground meats and onion until browned. Drain off excess fat.
3. Stir in the mashed potatoes, beef broth, and spices. Simmer for 15-20 minutes until the mixture has thickened.
4. Line a 9-inch pie plate with one of the pie crusts. Fill with the meat mixture.
5. Top with the second pie crust, crimp the edges, and cut slits in the top for steam to escape.
6. Brush with egg wash for a golden finish.
7. Bake for 45-50 minutes, until the crust is golden brown and the filling is bubbly.
8. Let it rest for 10 minutes before slicing and serving. It's often served with ketchup or a fruit chutney.