Tourtière is a savory meat pie associated with Quebec and other French Canadian communities, usually made with seasoned pork or beef in pastry. This version combines both meats with potato and warm spices; recipes differ by region and family, but a well-seasoned filling and crisp crust make it a satisfying holiday meal or cold-weather supper.
Ingredients
- For the pastry: 3 cups (375 g) all-purpose flour, plus a little for rolling
- 1 teaspoon (5 g) fine salt
- 1 cup (227 g) cold unsalted butter, cut into small cubes
- ½ cup (113 g) cold rendered lard
- 8 to 10 tablespoons (120 to 150 ml) ice water
- 2 tablespoons (30 ml) milk, for brushing the top crust
- For the filling: 1 tablespoon (15 ml) neutral cooking oil
- 1 pound (450 g) ground pork
- 1 pound (450 g) ground beef
- 1 medium yellow onion, finely diced, about 1 cup (150 g)
- 1 celery rib, finely diced, about ½ cup (50 g)
- 2 garlic cloves, minced, about 2 teaspoons (6 g)
- 1 medium russet potato, peeled and finely diced, about 1 cup (225 g)
- 1 cup (240 ml) low-sodium beef or chicken broth
- 1 teaspoon (2 g) dried summer savory, or ¾ teaspoon (1 g) dried thyme
- ¾ teaspoon (2 g) ground cinnamon
- ½ teaspoon (1 g) ground black pepper
- ¼ teaspoon (0.5 g) ground cloves
- ¼ teaspoon (0.5 g) ground allspice
- 1 bay leaf
- ¾ teaspoon (4 g) fine salt, plus more to taste
- ⅓ cup (35 g) plain breadcrumbs
Instructions
- Make and chill the pastry. In a large bowl, stir together the flour and salt. Add the cold butter and lard, then rub them into the flour with your fingertips or cut them in with a pastry cutter until the mixture has pea-size pieces and some smaller crumbs. Drizzle in 8 tablespoons (120 ml) ice water, tossing with a fork. Squeeze a handful: if it will not hold together, add more water 1 tablespoon (15 ml) at a time. Divide the dough into two portions, one slightly larger than the other, press each into a flat disk, and wrap. Refrigerate for 1 hour. Keeping the fat cold helps create a flaky crust; the dough should look rough rather than fully smooth.
- Cook the filling. Heat the oil in a large, heavy skillet or Dutch oven over medium heat. Add the pork and beef and cook, breaking the meat into small pieces, for about 8 to 10 minutes, until no pink remains. Check the ground meat in several places with a food thermometer; USDA FSIS guidance sets the safe minimum internal temperature for ground meat at 160°F (71°C). Spoon off excess fat if there is more than a few tablespoons, leaving enough to keep the filling moist.
- Add the onion and celery and cook for 5 minutes, stirring until softened. Stir in the garlic, potato, savory, cinnamon, pepper, cloves, allspice, bay leaf, salt, and broth. Bring the mixture to a gentle simmer, cover, and cook for about 15 minutes, stirring once or twice, until the potato is tender. Remove the lid and simmer for another 5 minutes so the liquid reduces. Take out the bay leaf, stir in the breadcrumbs, and taste the filling. Add a little more salt if needed. It should be moist and cohesive, not soupy.
- Chill the filling. Transfer it to a shallow container, spread it into an even layer, and refrigerate for 2 hours, until cold. Refrigerating the filling before assembly keeps the pastry from becoming greasy and soft. Do not leave cooked meat at room temperature while it cools; get it into the refrigerator promptly.
- Line the pie plate. Set a rack in the middle of the oven and heat it to 400°F (204°C). Lightly flour the counter and roll out the larger disk into a circle about 13 inches (33 cm) wide and ⅛ inch (3 mm) thick. Ease it into a 9-inch (23 cm) deep-dish pie plate without stretching. Leave about 1 inch (2.5 cm) of pastry hanging over the rim. If the pastry softens as you work, refrigerate it for 10 minutes before continuing.
- Fill and seal the pie. Spoon the cold filling into the pastry-lined plate and level it gently. Roll out the second disk into a 10- to 11-inch (25- to 28-cm) circle and lay it over the filling. Trim both layers to about ¾ inch (2 cm) beyond the rim, tuck the edges under, and crimp firmly with your fingers or a fork. Cut three or four small vents in the top so steam can escape. Brush the surface lightly with milk.
- Bake until golden. Bake at 400°F (204°C) for 15 minutes, then lower the oven to 375°F (190°C) and bake for 40 minutes more. The crust should be a deep golden brown and the filling should be piping hot. If the edges brown too quickly, cover them loosely with strips of foil for the last part of baking. Let the pie rest for 20 minutes before slicing; this helps the filling settle and makes neater wedges.
Tips
- Keep the pastry cool. If the dough cracks while rolling, press it back together rather than adding a lot of extra water. If it becomes sticky or greasy, slide it onto a tray and chill it briefly. A lightly floured rolling pin and counter are useful, but too much bench flour can make the crust dry.
- Choose your fat. Rendered lard gives a traditional, especially crisp texture, but vegetable shortening can replace it in the same quantity. The flavor will be milder and the crust may be a little less delicate. If using salted butter, reduce the added salt in the pastry slightly.
- Use the right potato cut. Finely diced potato cooks evenly and gives the filling structure. Grated potato can also be used; it softens more completely and makes the filling thicker. Avoid large chunks, which may remain firm after the short simmer.
- Season after simmering. Broth and meat vary in saltiness, and the spices become more noticeable as the filling cooks. Taste it before adding the breadcrumbs, then adjust carefully. Breadcrumbs absorb extra liquid, so add them after simmering rather than using them to compensate for undercooked potato or a watery mixture.
Serving Suggestions
Serve tourtière warm in generous wedges, with a crisp green salad or simply dressed cabbage to balance the rich pastry. Steamed green beans, roasted carrots, or buttered peas are easy vegetable sides. For a traditional-feeling table, offer a small dish of ketchup, chutney, or pickles; these are optional accompaniments, not part of the pie itself. A mild mustard or tart cranberry relish also works well if you prefer a sharper contrast.
The pie is substantial enough to serve as the main course, so a small side and something bright or acidic are usually plenty. For a holiday meal, cut smaller slices alongside other dishes. If serving it at a gathering, let it rest the full 20 minutes before slicing, then keep portions warm rather than leaving the pie out for an extended period.
Variations
Tourtière recipes vary across French Canadian regions and households. Some use pork alone, while others include beef, veal, or game; the pork-and-beef mixture here is a practical, widely available combination. You can use 2 pounds (900 g) of ground pork instead of the two meats, keeping the same spices and broth. The result will be richer and have a softer texture. If you use ground veal instead of beef, follow the same 160°F (71°C) safe temperature for ground meat.
Summer savory is a classic herb in many Quebec-style meat pies, but it may be hard to find outside specialty shops. Dried thyme is a convenient substitute; it tastes more woodsy and less peppery, so the seasoning will not be identical. For a more pronounced savory flavor, add ½ teaspoon (1 g) dried marjoram. You can also adjust the cinnamon, clove, and allspice modestly to suit your preference, while keeping the filling recognizably warm-spiced rather than hot.
For a simpler crust, use two refrigerated or frozen 9-inch pie crusts and follow the package directions for handling, while keeping the filling chilled. The texture and flavor will differ from homemade pastry, but the meat filling remains the same. A top crust can be decorated with pastry cutouts, provided you leave enough open vents for steam to escape.
Storage and Reheating
Refrigerate leftover pie within 2 hours of baking. Store slices in a covered container, or wrap the pie well once it has cooled, and keep it refrigerated for 3 to 4 days. For longer storage, wrap individual slices or the whole cooled pie tightly and freeze for up to 2 months for best quality. Thaw frozen pie in the refrigerator overnight rather than on the counter.
Reheat individual slices on a baking sheet at 350°F (175°C) for about 20 to 25 minutes, until hot in the center; loosely cover the crust with foil if it is already browned. A microwave is quicker, but it softens the pastry, so use short intervals and check the center. Reheated leftovers should reach 165°F (74°C). For a whole refrigerated pie, cover it loosely with foil and warm at 325°F (163°C) for about 30 to 40 minutes, checking that the center is thoroughly hot before serving.
Frequently Asked Questions
What does tourtière mean?
Tourtière is the French name for a savory meat pie associated with French Canadian cooking. The name is also used for different regional and family recipes, so the filling and seasonings are not exactly the same everywhere.
Can I make the filling a day ahead?
Yes. Cook it, transfer it to a shallow covered container, and refrigerate it promptly. Use it within 3 to 4 days, and keep it cold until you assemble the pie. Making the filling ahead also breaks up the work, though the stated total time here assumes the pastry and filling are prepared on the same day.
Can I assemble the pie before baking?
You can assemble it several hours ahead and keep it covered in the refrigerator, then bake it cold. The crust may need a few extra minutes in the oven, so judge by the browned pastry and hot center rather than relying only on the listed time. For longer advance preparation, freeze the unbaked pie well wrapped and bake it from frozen, allowing extra time and protecting the edges if they brown early.
Why is my tourtière filling dry or crumbly?
The filling may have simmered too long after its liquid reduced, or it may not have had enough broth or fat. The potato and breadcrumbs should hold the meat together, but the mixture should still be moist before it goes into the crust. Next time, add a splash of broth if it looks dry, and avoid draining away all the fat.
Can I make this without lard?
Yes. Replace the ½ cup (113 g) lard with an equal amount of cold butter or vegetable shortening. Butter adds a richer flavor, while shortening gives a neutral crust; both change the pastry texture slightly from a lard-based version. Keep whichever fat you choose cold for easier handling and better flakiness.
How can I tell when the pie is done?
The top and edges should be golden brown, and the filling should be hot throughout. Since the meat is fully cooked before it goes into the pie, the baking stage mainly heats the filling and cooks the pastry. If you want to check the center, insert a clean thermometer through a vent and allow for the fact that it may read a little cooler near the crust than in the middle.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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