French Canadian Tourtière Recipe.
Tourtière, also known as pork pie or meat pie, is a traditional French-Canadian pie enjoyed throughout Canada and New England.
It is made from a combination of ground meat, onions, savory seasonings, and baked in a traditional piecrust.
A traditional part of the Christmas réveillon and New Year’s Eve meal in Quebec.
FAQS
How do you Freeze Unbaked Meat Pies?
Make the pie pastry and chill. Make the filling and let it cool.
Assemble the meat pies into freezer-to-oven safe metal pie plates or the disposable aluminum pie plates.
Place the pies on a baking sheet and freeze until firm. Once frozen, slip the pies into freezer bags, label, date, and freeze for up to 4 months.
How to cook the frozen meat pie?
Preheat the oven to oven to 400°F/205°C. Remove the pie from the freezer and unwrap.
Brush the top of the piecrust with beaten egg wash, and place the frozen meat pie in a preheated oven.
Bake until the pie is heated through and the pastry is golden brown, about 50 to 60 minutes.
How do you Freeze Meat Pie Filling?
Make the meat pie filling and let it cool. Add the cooled filling to freezer bags, label, date, and freeze for up to 4 months.
INGREDIENTS
Pie Pastry:
2 cups unbleached all purpose flour
1/2 teaspoon kosher salt
2/3 cup butter or lard chilled
6-7 tablespoons ice cold water
Meat Filling:
2 large Russet potatoes
1 tablespoon extra virgin olive oil
1 small onion finely chopped
1 clove garlic finely minced
1 pound ground pork
1 pound ground beef
1/2 teaspoon of your favorite poultry seasoning
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 large egg scrambled (for glazing)
DIRECTIONS ON French Canadian Tourtière Recipe
In a large bowl, combine flour and salt.
Mix in butter or lard until mixture is a rough crumbly texture.
Add ice water one tablespoon at a time and mix just until the dough comes together.
Shape the dough into a ball, flatten, wrap, and chill in the refrigerator.
Make the Filling:
Peel and cut potatoes into 2-inch chunks, add them to a medium saucepan, and fill with water until it covers the potatoes by 2-inches
Bring the saucepan to a boil over high heat and then reduce the heat to medium-high and boil until the potatoes are until tender for about 12 minutes.
Reserve 1/2-cup of potato water and drain the rest. Mash potatoes and set aside.
Heat a large skillet over medium heat. Add olive oil, onions, and garlic, and sauté until softened, for about 3 minutes.
Add the ground beef and pork and cook until the meat is no longer pink. Drain off excess fat.
Add the poultry seasoning, cinnamon, cloves, nutmeg, salt, pepper, and reserved potato water. Mix well and simmer for about 10 minutes until the liquid is absorbed
Remove the skillet from the heat, stir in mashed potatoes, and set the filling aside to cool slightly.
Assemble the Pie:
Preheat oven to 400°F/205°C
Divide dough in half and flatten one ball of dough with your hands on a lightly floured surface.
Roll dough to about 12-inches in diameter to fit a 9-inch pie pan.
Place the pastry into the pie plate and add the meat filling. Brush around the outer edge of the pastry with the beaten egg.
Roll out the top pastry and place on top of the filling. Fold the top crust under the bottom crust and pinch or flute the edges. Brush with egg wash and cut vent holes.
Bake the Bake the pie in a preheated oven for 30 to 35 minutes or until the pastry is golden brown.
Remove the tourtière from oven and let it cool at least 10 minutes before serving.
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Ingredients
Pie Pastry:
2 cups unbleached all purpose flour
1/2 teaspoon kosher salt
2/3 cup butter or lard chilled
6-7 tablespoons ice cold water
Meat Filling:
2 large Russet potatoes
1 tablespoon extra virgin olive oil
1 small onion finely chopped
1 clove garlic finely minced
1 pound ground pork
1 pound ground beef
1/2 teaspoon of your favorite poultry seasoning
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 large egg scrambled (for glazing)
Instructions
- In a large bowl, combine flour and salt.
- Mix in butter or lard until mixture is a rough crumbly texture.
- Add ice water one tablespoon at a time and mix just until the dough comes together.
- Shape the dough into a ball, flatten, wrap, and chill in the refrigerator.
- Make the Filling:
- Peel and cut potatoes into 2-inch chunks, add them to a medium saucepan, and fill with water until it covers the potatoes by 2-inches
- Bring the saucepan to a boil over high heat and then reduce the heat to medium-high and boil until the potatoes are until tender for about 12 minutes.
- Reserve 1/2-cup of potato water and drain the rest. Mash potatoes and set aside.
- Heat a large skillet over medium heat. Add olive oil, onions, and garlic, and sauté until softened, for about 3 minutes.
- Add the ground beef and pork and cook until the meat is no longer pink. Drain off excess fat.
- Add the poultry seasoning, cinnamon, cloves, nutmeg, salt, pepper, and reserved potato water. Mix well and simmer for about 10 minutes until the liquid is absorbed
- Remove the skillet from the heat, stir in mashed potatoes, and set the filling aside to cool slightly.
- Assemble the Pie:
- Preheat oven to 400°F/205°C
- Divide dough in half and flatten one ball of dough with your hands on a lightly floured surface.
- Roll dough to about 12-inches in diameter to fit a 9-inch pie pan.
- Place the pastry into the pie plate and add the meat filling. Brush around the outer edge of the pastry with the beaten egg.
- Roll out the top pastry and place on top of the filling. Fold the top crust under the bottom crust and pinch or flute the edges. Brush with egg wash and cut vent holes.
- Bake the Bake the pie in a preheated oven for 30 to 35 minutes or until the pastry is golden brown.
- Remove the tourtière from oven and let it cool at least 10 minutes before serving.
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Ingredients
Pie Pastry:
2 cups unbleached all purpose flour
1/2 teaspoon kosher salt
2/3 cup butter or lard chilled
6-7 tablespoons ice cold water
Meat Filling:
2 large Russet potatoes
1 tablespoon extra virgin olive oil
1 small onion finely chopped
1 clove garlic finely minced
1 pound ground pork
1 pound ground beef
1/2 teaspoon of your favorite poultry seasoning
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 large egg scrambled (for glazing)
Instructions
- In a large bowl, combine flour and salt.
- Mix in butter or lard until mixture is a rough crumbly texture.
- Add ice water one tablespoon at a time and mix just until the dough comes together.
- Shape the dough into a ball, flatten, wrap, and chill in the refrigerator.
- Make the Filling:
- Peel and cut potatoes into 2-inch chunks, add them to a medium saucepan, and fill with water until it covers the potatoes by 2-inches
- Bring the saucepan to a boil over high heat and then reduce the heat to medium-high and boil until the potatoes are until tender for about 12 minutes.
- Reserve 1/2-cup of potato water and drain the rest. Mash potatoes and set aside.
- Heat a large skillet over medium heat. Add olive oil, onions, and garlic, and sauté until softened, for about 3 minutes.
- Add the ground beef and pork and cook until the meat is no longer pink. Drain off excess fat.
- Add the poultry seasoning, cinnamon, cloves, nutmeg, salt, pepper, and reserved potato water. Mix well and simmer for about 10 minutes until the liquid is absorbed
- Remove the skillet from the heat, stir in mashed potatoes, and set the filling aside to cool slightly.
- Assemble the Pie:
- Preheat oven to 400°F/205°C
- Divide dough in half and flatten one ball of dough with your hands on a lightly floured surface.
- Roll dough to about 12-inches in diameter to fit a 9-inch pie pan.
- Place the pastry into the pie plate and add the meat filling. Brush around the outer edge of the pastry with the beaten egg.
- Roll out the top pastry and place on top of the filling. Fold the top crust under the bottom crust and pinch or flute the edges. Brush with egg wash and cut vent holes.
- Bake the Bake the pie in a preheated oven for 30 to 35 minutes or until the pastry is golden brown.
- Remove the tourtière from oven and let it cool at least 10 minutes before serving.