This tourtiere recipe originated in Quebec and is frequently enjoyed in the winter months, particularly during the holidays. There are no absolute rules for making this meat pie. Some variations can include root vegetables, veal, or seafood in the filling.
The pastry itself is even up to individual interpretation; classic pastry dough is the most widely-known version, but some cooks swear by a seasoned mashed potato topping. Any way you make it, this French Canadian meat pie is a delicious way to warm up on a cold evening.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
- Pate Brisee or store-bought pastry dough for a double crust
- 1 tablespoon light olive or canola oil
- 1/2 pound ground pork
- 1/2 pound ground beef
- 3/4 cup chopped onion
- 1 clove garlic, crushed and finely chopped
- 1/3 cup shredded carrots
- 1/4 cup finely chopped celery
- 2/3 cup beef stock
- 2 teaspoons Cognac
- 1 teaspoon dried parsley
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried thyme
- 1/16 teaspoon ground cloves
- 1/16 teaspoon ground cinnamon
- 1/16 teaspoon grated nutmeg
- 1 tablespoon dry bread crumbs
Preheat an oven to 400F. Roll the pastry dough into 2 equal-sized circles to fit a 9-inch pie pan. Line the bottom of the pie pan with 1 circle and set aside the prepared pie pan and remaining pastry for later.
Using a large skillet, heat the oil over medium-high heat and sauté the pork, beef, onion, garlic, carrots, and celery until the vegetables are tender and the meat is cooked through. Drain any excess fat from the pan. Add the beef stock, Cognac, herbs, and spices to the meat and vegetables; simmer the mixture over low-medium heat, covered, for about 15 to 20 minutes.
Remove the skillet from the heat and stir the dry breadcrumbs into the mixture. Allow the meat filling to sit for 3 minutes. Spoon the filling into the prepared pie pan and top with the remaining pastry dough. Crimp the dough shut, flute the edges, cut vents in the top, and bake the pie for 12 minutes. Reduce the oven heat to 350F and continue baking the pie for 25 to 30 minutes, until the pastry is golden brown.
This tourtiere recipe makes 6 to 8 servings.