Tourtière: A French-Canadian Meat Pie Recipe
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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.
Growing up in a Northern New England paper town provided an eclectic upbringing of various nationalities and traditions. Like most mill towns, employment opportunities summoned immigrants from all over the world including Russia, Scandinavia, and Ireland. However, the largest immigrant group by far was French-speaking Canadians.
Employment opportunities at the many saw mills and logging camps drew numerous French Canadians south in several waves during the 19th century. Eventually, many French Canadians seeking work and preservation of their customs, language, and way of life relocated to New England towns.
They settled, established Franco-American communities, and maintained their culture, language, and religion. My family is mostly of French-Canadian descent, and I grew up in a bilingual French and English speaking small town.
Among the customs passed down from generation to generation is the tradition of serving tourtière for special occasions such as Christmas Eve. This celebration meal was an adaptation of réveillon de Noël of rural Québec.
The Family Tradition of Tourtière (French Canadian Meat Pie)
As our family Christmas traditions continue to evolve over the years, I often think about the old-fashioned customs and foods from my youth. I remember attending Midnight Mass on Christmas Eve, then returning home to feast on meat pies smothered with a generous amount of ketchup before we were ushered to bed so Santa could deliver presents.
As the years went by, and family members got older, the tradition of Midnight Mass gave way to Christmas Eve Mass at an earlier hour but the ritual of serving tourtière after Mass continued for many years.
Tourtière, also known as pork pie or meat pie, is a combination of ground meat, onions, spices, and herbs baked in a traditional piecrust. There are many variations of tourtière throughout different regions of Franco-American communities and Canada and even among members of the same family.
Most recipes include a combination of ground pork and beef, but it is not unusual to include venison or other game meats in the pie. Almost every family had a Ma Tante or Mémère (aunt or grandmother) who had a meat pie recipe with a secret ingredient or two.
Some versions of tourtière are made from only ground or chopped pork, but we have always made it with a mix of pork and beef. Several accounts suggested that using potatoes was frowned upon because that meant you could not afford meat. In this recipe, I feel the potatoes are essential to help bind the ingredients together.
The poultry seasoning that is historically used by many families in New England is Bell’s Poultry Seasoning and is still made today.
If you can’t find Bell’s, go ahead and substitute your favorite poultry seasoning. Bell’s contains a combination of rosemary, oregano, sage, ginger, marjoram, thyme, and pepper. Other poultry seasoning blends may vary.
Tips for Making the Best Tourtière
Tourtière is a simple, comforting meat pie, but a few small tips can help you get the best flavor and texture.
- Keep the pastry cold: For a tender, flaky crust, use chilled butter or lard and ice-cold water when making the dough. Handle the pastry gently and refrigerate it before rolling.
- Don’t skip the potatoes: Mashed potatoes help bind the ground pork and beef together, giving the filling a hearty texture that holds together when sliced.
- Adjust the seasonings to taste: Every family has its own version of tourtière. Once the meat filling is fully cooked, taste it and adjust the salt, pepper, or spices to suit your preference.
- Let the filling cool slightly: Allow the cooked meat mixture to cool before assembling the pie. This helps prevent the warm filling from softening the bottom pastry before baking.
Steps for Making Tourtière
The full and printable recipe can be found at the bottom of this article, but here are the illustrated steps for making tourtière:
Step 1: Make the Pie Pastry
In a large bowl, combine the flour and salt. Cut in the chilled butter or lard until the mixture has a rough, crumbly texture. Add the ice water a little at a time, mixing just until the dough comes together.
Shape the pie dough into a disc, wrap, and chill in the refrigerator. While the pastry is chilling, prepare the filling.
Step 2: Cook the Potatoes
Peel and cut the potatoes into chunks, then cook in a pot of boiling water until tender. Scoop out and reserve 1/2 cup of the starchy potato water before draining the potatoes. Mash the potatoes and set aside.
Step 3: Make the Tourtière Filling
Heat the olive oil in a large skillet over medium heat. Add the onions and garlic, and sauté until softened.
Add the ground beef and pork, and cook until the meat is no longer pink, breaking it into small pieces as it cooks. Drain off any excess fat.
Add the poultry seasoning, cinnamon, cloves, nutmeg, salt, pepper, and reserved 1/2 cup of water. Mix well and simmer until most of the liquid has been absorbed and the filling is still moist.
Remove the skillet from the heat and stir in the mashed potatoes. Let the filling cool slightly while you prepare the pie pastry.
Step 4: Assemble the Meat Pie
Preheat the oven to 400°F (205°C). Remove the pie pastry from the refrigerator and let it sit at room temperature for a few minutes if it is too firm to roll.
Divide the dough in half. On a lightly floured surface, roll one half into a circle large enough to fit your 9-inch pie plate.
Place the bottom pastry into the pie plate and add the meat filling. Brush the outer edge of the pastry with beaten egg.
Roll out the top pastry and place it over the filling. Crimp the edges to seal, brush the top with egg wash, and cut a few vent holes to allow steam to escape.
Step 5: Bake the Pie
Bake in the preheated oven for 30 to 35 minutes, or until the pastry is golden brown and the filling is hot.
Let the tourtière rest for at least 10 minutes before slicing and serving. Refrigerate leftovers promptly.
What to Serve with Meat Pie
Tourtière is rich and savory, so I like to serve it with something tart to balance the flavors.
Our family always enjoyed meat pie with ketchup, but I suspect that was a more modern version of the homemade chutneys and catsups served by earlier generations. I also vaguely remember green tomato chow chow or piccalilli on the table. Here are a few other sides that go well with meat pie:
- Pickled Foods: Sweet and tangy Bread and Butter Pickles, pickled green beans, pickled beets, or relish add a delicious contrast to the rich meat filling.
- Cranberry Sauce: The sweet and tart flavor of cranberries pairs especially well with tourtière during the holidays. Try this recipe for homemade cranberry sauce.
- Salads: A simple leafy green salad tossed with a tangy vinaigrette makes a refreshing side dish.
- Roasted Vegetables: Roasted carrots, parsnips, or other root vegetables drizzled with a little apple cider vinegar help balance the richness of the pie.
Make Ahead Tips
Meat pies can be made ahead and frozen. In fact, it is common for families to gather and make multiple meat pies at once, then freeze the extras for later. After visiting my family on Thanksgiving, I would often bring home a frozen tourtière along with dinner leftovers.
You can freeze tourtière before or after baking, or prepare and freeze just the meat filling to use later. Here are three ways to make tourtière ahead of time:
How to Freeze Unbaked Meat Pies
Make the pie crust and chill. Prepare the meat filling and refrigerate it in a shallow container until cooled.
Assemble the meat pies in freezer-to-oven safe metal pie plates or disposable aluminum pie plates.
Place the pies on a baking sheet and freeze until firm. Once frozen, wrap the pies well, slip them into freezer bags, label, date, and freeze for up to 4 months.
To bake from frozen: Preheat the oven temperature to 400°F (205°C). Remove the pie from the freezer, unwrap, and brush the top crust with beaten egg wash. Bake the frozen meat pie for approximately 50 to 60 minutes, or until the pastry is golden brown and the center of the filling reaches 165°F (74°C). If the crust begins to brown too quickly, cover it loosely with aluminum foil and continue baking until the filling is heated through.
How to Freeze Baked Pies
Make and assemble the meat pies in freezer-to-oven safe metal pie plates or disposable aluminum pie plates. Bake completely as directed.
After baking, let the pies cool briefly, then refrigerate promptly until completely chilled.
Place the pies on a baking sheet and freeze until firm. Once frozen, wrap the pies well, slip them into freezer bags, label, date, and freeze for up to 4 months.
To reheat: Remove the pie from the freezer and thaw in the refrigerator overnight or until completely thawed. Unwrap and bake in a preheated oven at 400°F (205°C) for approximately 20 to 30 minutes, or until the center reaches 165°F (74°C). Cover the crust loosely with aluminum foil if it begins to brown too much.
How to Freeze Meat Pie Filling
Prepare the meat pie filling as directed. Transfer it to a shallow container and refrigerate promptly until cooled.
Divide the cooled filling into freezer bags or airtight freezer containers. Label, date, and freeze for up to 4 months.
To use: Remove the filling from the freezer and thaw overnight in the refrigerator, or until completely thawed. Assemble the pie with freshly prepared pastry and bake in a preheated oven at 400°F (205°C) for approximately 30 to 35 minutes, or until the pastry is golden brown and the filling reaches 165°F (74°C).
Tourtière: A French-Canadian Meat Pie Recipe
Ingredients
Pie Pastry
- 2 cups unbleached all purpose flour
- 1/2 teaspoon kosher salt
- 2/3 cup butter or lard chilled
- 6 to 7 tablespoons ice cold water
Meat Filling
- 2 large Russet or Yukon Gold potatoes about 1 pound
- 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 Bells poultry seasoning or 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 beaten, for egg wash
Instructions
Prepare the Pastry:
- Combine flour and salt in a large bowl.
- Cut in the chilled butter or lard until the mixture has a rough, crumbly texture.
- Add the ice water one tablespoon at a time, mixing just until the dough comes together.
- Shape the dough into a ball, flatten into a disc, wrap, and chill in the refrigerator while you prepare the filling.
Make the Filling:
- Peel and cut the potatoes into 2-inch chunks. Add them to a medium saucepan and cover with water by about 2 inches.
- Bring to a boil over high heat, then reduce the heat to medium-high and cook until the potatoes are tender, about 12 minutes.
- Reserve 1/2 cup of the starchy potato water and drain the rest. Mash the potatoes and set aside.
- Heat a large skillet over medium heat. Add the olive oil, onions, and garlic, and sauté until softened, about 3 minutes.
- Add the ground beef and pork. Cook until the meat is cooked through, breaking it into small pieces as it cooks. Drain off any excess fat.
- Add the poultry seasoning, cinnamon, cloves, nutmeg, salt, pepper, and reserved potato water. Mix well and simmer for about 10 minutes, until most of the liquid has been absorbed and the filling is still moist.
- Remove the skillet from the heat, stir in the mashed potatoes, and let the filling cool slightly.
Assemble the Pie:
- Preheat the oven to 400°F (205°C).
- On a lightly floured surface, divide the dough in half. Roll one half into a circle about 12 inches in diameter to fit a 9-inch pie plate.
- Place the bottom pastry into the pie plate and add the meat filling. Brush the outer edge of the pastry with beaten egg.
- Roll out the remaining pastry and place it over the filling. Fold the top crust under the bottom crust and pinch or flute the edges to seal. Brush the top with egg wash and cut a few vent holes to allow steam to escape.
Bake the Meat Pie:
- Bake in the preheated oven for 30 to 35 minutes, or until the pastry is golden brown and the filling is hot.
- Remove the tourtière from the oven and let it rest for at least 10 minutes before slicing and serving.
- Yield: Makes 1 pie, about 8 servings.
Notes
Nutrition
This family recipe was originally published on December 14, 2015. It has been updated with additional information, new photos, and new video.
More French-Canadian Family Recipes
Tourtière is just one of the traditional French-Canadian dishes that reminds me of family gatherings and holiday celebrations. If you grew up in a French-Canadian community, you may also remember French-Canadian Salmon Pie, another savory pie often served on Christmas Eve or New Year’s Eve.
For an everyday comfort food, try Pâté Chinois, a French-Canadian version of shepherd’s pie made with layers of ground beef, corn, and mashed potatoes. Growing up, we simply called it shepherd’s pie.
Does your family have special foods that you prepare for holidays or family gatherings? I’d love to hear about the traditions you continue to celebrate!
More New England Recipes:
My mother used to make this when I was a kid. We grew up in the northern most reaches of New York State. My Dad immigrated from Ontario when he was kid. As I recall we did Not put anything on it. It was great as it was in a pie crust.
Our French Canadian family immigrated from Montreal our recipe is similar but very dark, very clovey and minced meat…
My friend who introduced me to pasties used some suit in her pastry as well a small amount
In her meat blend. There is much more flavor doing it this way. But we did make it into a pie instead of the hand held pastie
Oh don’t ruin it with ketchup. Make Tourtière sauce
1 tsp powdered gelatin
1 1/2 cups good-quality chicken or veal stock, divided
2 rashers thick-cut bacon
4 shallots, roughly chopped
2 tbsp cognac or bourbon
2 tbsp Dijon mustard
1 cup apple cider
2 thyme sprigs
1/4 cup heavy cream
While the tourtière is baking, make the sauce. In a small bowl, bloom the gelatin in 1/4 cup stock. Set aside.
In a skillet over medium heat, fry the bacon, turning periodically. Once the bacon is golden and its fat has rendered, about 5 to 8 minutes, remove and reserve for another use (in other words, eat it as a cook’s treat). Add the shallots to the pan and cook, stirring often, until deeply coloured and soft, about 10 minutes.
With a lid nearby and the skillet off the heat, pour the cognac into the pan. Still off the heat, carefully set the alcohol vapours aflame with a match, then return the pan to the heat, shaking the pan constantly until the flames subside. Stir in the mustard, let it fry for a few seconds, then follow with the remaining stock, the apple cider and the gelatin mixture. Once bubbling, pop in the thyme sprigs and lower the heat. Simmer until the sauce is the consistency of maple syrup, 12 to 15 minutes more.
Strain through a fine-meshed sieve, pressing the shallots to extract as much liquid as possible. Return the sauce to the pan, stir in the cream, then bring back up to a simmer for 5 minutes, stirring. Season with salt and pepper. Serve hot alongside the tourtière.
This sounds delicious, Patrick! Thanks for sharing!
In Northern Ontario, which if half French Canadian, the English people may use a gravy, but to a French-Canadian this would be sacrilegious.
My mom use to makethis when i was a kid. Always loved it. Only instead of ketchup we used gravy
I have made many times but using the meat from the PORK Spread (Gorton). I add basically the same spices and a 50/50nmix of potato. Like Gorton, I believe there can be 10 people making the same dish and it will taste 10 different ways.
Gorton…Awesome….
The secret I learned later in life from my Grandparents They would put the pies outside to freeze and later place them in the oven and rewarm them. Bring out the total flavor.. Enjoy.
Both my parents are from French-Canadian parents. My Mom’s family were from Montreal having settled in the French district of Manchester NH. My Dad’s family settled in Tilton, NH, later to move to CT. My parents met at a French-Canadian club in CT. Both were fluid in French though my Dad loss his ability to speak it in later years. My Mom’s parents could not speak english but my fondest memories of my Grandmother was always her huge hugs and smiles. She was always happy. Your meat pie recipe is almost identical to the meat stuffing recipe passed down from my Dad’s family. It is simply equal parts: 1lb pork sausage, 1 lb hamburg, 1 lb potatoes, seasoned with additional Bell’s poultry seasoning, salt and pepper as needed. The pork pie recipe is from my Mom’s family. For 1 pie, my Mom used 2-3 lb ground pork butt, 1 chopped onion, 1 c water, 1 tsp salt and 1 large potato cut up (used to absorb pork grease). Slowly simmered apx 2 hours or until the consistency of wet cement. The potato is removed from the pan. Meat is mashed, seasoned with cinnamon and cloves, put into pie crust and baked. My Mom was 14th of 18 and born after a long line of boys. Her fondest memories of Christmas Eve was her Mom in the kitchen cooking the meat and filling the pie plates. My Mom’s “treat” for being a good girl was the most delicious pork flavored potatoes! The pies came out of the oven just in time for when the older brothers came home from Mid-Night Mass. My Mom use to send the frozen pies to me after I had moved to MD. Then, as she aged, I got her to tell me step by step how to make them, and I brought the frozen pies to her. My Mom passed away a few years ago at age 95, the last of her siblings to go. And yet, if I listen quietly I can still hear my Grandmother, Aunts and Mom laughing away while playing cards speaking in a language I was never able to grasp. I now live in WV and have friends here now hooked on the traditional Christmas Pork Pie! Life is good!
Thank you for the nice family memories that you share with all of us . I will make this recepie, thinking of the joy past.(I’m a French Canadian) In ontario.,Ca. PM
Pork Pie we call it! Every Christmas my Memere would make these, now it’s my job. This recipe is similar but we add quite a bit of sage as well.
I make these every Christmas and when I want to remember my mother. I have never added potatoes and the only spices I use are pepper and mace. I season with salt and I make them in muffins tins instead of large pies. My kids would be very disappointed if we didn’t have them at Christmas.