Tourtière Recipe - The Foodie Diary

The origins of tourtière date back to the early French settlers in Quebec during the 17th century. The name “tourtière” comes from the type of pan in which the pie was originally baked, called a tourtière. Traditionally, this dish was made using wild game such as pheasant, rabbit, or even passenger pigeon. Over time, the recipe evolved to use more commonly available meats like pork, veal, and beef.

Tourtière is often associated with Christmas and New Year’s Eve celebrations in Quebec. Families gather to enjoy this hearty meat pie, often served with homemade ketchup, cranberry sauce, or pickled beets. The dish has since spread beyond Canada, with many variations appearing in French-Canadian communities across the United States and beyond.

Ingredients for a Classic Tourtière

To make a traditional tourtière, you will need the following ingredients:

For the Filling:

1 lb ground pork
½ lb ground beef (or veal)
1 small onion, finely chopped

2 cloves garlic, minced
1 cup beef or chicken broth
1 medium potato, peeled and grated

½ tsp ground cinnamon
¼ tsp ground cloves
½ tsp ground allspice

½ tsp dried thyme
1 bay leaf
Salt and pepper to taste

For the Pastry:

2 ½ cups all-purpose flour
1 cup unsalted butter, cold and cubed
½ tsp salt

6 tbsp ice water

For the Egg Wash:

1 egg
1 tbsp milk

Step-by-Step Instructions

1. Prepare the Dough

In a large mixing bowl, combine the flour and salt.
Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the dough resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together.

Divide the dough into two portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Make the Filling

In a large skillet over medium heat, sauté the chopped onion and minced garlic until softened and fragrant, about 2 minutes.
Add the ground pork and beef, breaking it apart with a spoon. Cook until browned.

Stir in the broth, grated potato, cinnamon, cloves, allspice, thyme, bay leaf, salt, and pepper.
Reduce heat to low and let simmer for 30 minutes, stirring occasionally. The mixture should be moist but not overly wet.
Remove the bay leaf and allow the filling to cool slightly before assembling the pie.

3. Assemble the Tourtière

Preheat your oven to 375°F (190°C).
Roll out one portion of the chilled dough on a floured surface to fit a 9-inch pie pan.
Place the rolled-out dough into the pan and gently press it into the edges.

Fill the pie crust with the prepared meat filling, spreading it evenly.
Roll out the second portion of dough and place it over the filling.
Trim any excess dough, then crimp the edges with a fork or your fingers to seal.

Cut a few small slits on the top crust to allow steam to escape.

4. Bake the Tourtière

In a small bowl, whisk together the egg and milk to create an egg wash.
Brush the egg wash over the top crust for a golden-brown finish.

Bake in the preheated oven for 35-40 minutes, or until the crust is golden and crisp.
Remove from the oven and allow the tourtière to cool for 10 minutes before slicing and serving.

Serving Suggestions

Tourtière is traditionally served warm with a variety of accompaniments, including:

Ketchup: Many French-Canadian families enjoy their tourtière with a side of ketchup, which adds a sweet and tangy contrast to the rich meat filling.
Cranberry Sauce: A festive option that enhances the flavors of the pie.
Pickled Beets or Chutney: The acidity helps balance out the richness of the dish.

A Side Salad: A fresh green salad with a light vinaigrette can complement the pie beautifully.

Variations of Tourtière

While the classic recipe features pork and beef, there are many regional variations you can try:

1. Acadian Tourtière

This variation, found in Acadian communities in the Maritimes, uses a chunkier filling with cubed meat instead of ground meat.

Often includes potatoes and is baked in a deeper dish.

2. Vegetarian Tourtière

Substitute meat with mushrooms, lentils, or a mixture of vegetables like carrots and celery.
Use vegetable broth and add nuts for texture.

3. Seafood Tourtière

Some coastal regions in Canada make tourtière with fish, such as salmon or cod, combined with potatoes and spices.

4. Spicy Tourtière

Add a kick by including a dash of cayenne pepper or red pepper flakes to the meat mixture.

Tips for the Perfect Tourtière

Keep the Dough Cold: Cold butter and chilled dough help create a flaky crust.

Let the Filling Cool: A cooled filling prevents the bottom crust from becoming soggy.
Season Well: The spices are essential for authentic flavor—don’t skimp on the cinnamon, cloves, and allspice.
Make Ahead: Tourtière can be made in advance and refrigerated for up to 2 days before baking.

Freeze for Later: You can freeze an unbaked tourtière and bake it straight from frozen, adding an extra 10-15 minutes to the cooking time.

Tourtière is more than just a meat pie—it is a cherished dish that brings families together, especially during the holidays. With its rich history, aromatic spices, and satisfying flavors, it’s no wonder that this French-Canadian staple has remained popular for centuries.

By following this recipe, you’ll be able to create a delicious and authentic tourtière, whether for a festive gathering or a comforting meal at home. Try experimenting with different meats or fillings to put your own spin on this classic dish.

Storing and Reheating Tourtière

One of the best things about tourtière is its ability to be made ahead of time and stored for later enjoyment. Whether you want to prepare it a day in advance or freeze it for a future meal, here’s how you can keep your tourtière fresh and flavorful.

Storing in the Refrigerator

If you have leftover tourtière, allow it to cool completely before covering it tightly with plastic wrap or aluminum foil.
Store in the refrigerator for up to 3-4 days.

To reheat, place it in a 350°F (175°C) oven for about 20 minutes, or until heated through.

Freezing a Whole Unbaked Tourtière

Assemble the pie as usual but do not apply the egg wash.
Wrap the entire pie tightly in plastic wrap, then cover with aluminum foil.

Label and freeze for up to 3 months.
When ready to bake, remove from the freezer, brush with egg wash, and bake at 375°F (190°C) for 50-60 minutes.

Freezing a Baked Tourtière

If you have already baked your tourtière and want to freeze leftovers, allow it to cool completely before wrapping it securely.

Freeze for up to 3 months.
Reheat a frozen baked pie in a 350°F (175°C) oven for about 30 minutes, or until warmed through.

Tourtière: A Symbol of French-Canadian Heritage

Tourtière is more than just a meal—it represents a connection to French-Canadian history, culture, and traditions. Families pass down their own variations of the recipe from generation to generation, making each version of tourtière unique.

The Role of Tourtière in the Holiday Season

In Quebec, Réveillon, the traditional Christmas Eve feast, often features tourtière as a centerpiece dish.
It is a dish enjoyed with family and friends, creating memories that last beyond the holiday season.
Some families even have their own “secret spice blend” that gives their tourtière a unique touch.

Tourtière Beyond Quebec

This beloved dish has spread beyond Canada, becoming popular in French-Canadian communities in the U.S., particularly in New England and the Midwest.
Many bakeries and specialty stores sell frozen tourtières during the holiday season.

Tourtière and Wine Pairing

If you want to elevate your tourtière dining experience, consider pairing it with the right wine. The rich and spiced flavors of the pie complement a variety of wines, including:

Pinot Noir – A light-bodied red wine that enhances the warmth of the spices.
Merlot – A smooth red wine with hints of cherry and plum that pairs well with savory meat pies.
Chardonnay – If you prefer white wine, a buttery Chardonnay works well with the flaky crust.

Hard Cider – A traditional and rustic pairing that highlights the subtle sweetness of the spices.

Making Tourtière for Special Occasions

While tourtière is a staple for Christmas and New Year’s Eve, it is also a great dish for:

Thanksgiving – A comforting alternative or addition to traditional turkey.

Easter – A hearty and flavorful option for a spring feast.
Potlucks and Gatherings – A perfect dish to bring to a communal meal, as it is easy to transport and serve.

Frequently Asked Questions (FAQs)

1. Can I use store-bought pie crust?

Yes! If you are short on time, you can use a pre-made pastry crust from the grocery store. However, making homemade dough will provide a flakier and richer texture.

2. Can I make a gluten-free version?

Absolutely! You can use a gluten-free flour blend to make the crust or purchase a ready-made gluten-free pie crust. Also, ensure your broth and seasonings are gluten-free.

3. What can I use instead of pork?

If you do not eat pork, you can substitute it with ground turkey, chicken, or even lamb for a different twist.

4. Can I make mini tourtières?

Yes! You can use muffin tins to create individual-sized tourtières, which are great for appetizers or quick meals.

5. How can I make my filling extra flavorful?

For a deeper flavor, let the meat filling simmer longer to allow the spices to fully develop. Some people also add a splash of red wine or Worcestershire sauce for extra richness.

Final Thoughts

Tourtière is a dish that brings people together, whether during the holidays or a simple family meal. Its comforting flavors, flaky crust, and rich history make it a beloved classic that deserves a spot in every kitchen.

Now that you have a detailed and authentic recipe, it’s time to roll up your sleeves and create your own delicious tourtière. Whether you stick to tradition or experiment with your own variations, this meat pie is sure to impress your guests and become a favorite in your home.