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Golden Canadian tourtiere with a slice showing the savory meat filling.

Canadian Tourtière

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A flaky French-Canadian meat pie filled with warmly spiced pork, beef, onion, and herbs.
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Prep Time 35 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Main Course
Cuisine: Canadian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pastry
  • 3 cups all-purpose flour plus more for rolling
  • 1 tsp salt
  • 1 cup cold unsalted butter cubed
  • 1/2 cup ice water add gradually
  • 1 large egg beaten for brushing
Filling
  • 1 lb ground pork
  • 1/2 lb ground beef
  • 1 medium yellow onion finely diced
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/2 cup beef stock
  • 1/4 cup fine breadcrumbs
  • 1 tbsp butter
  • salt and black pepper to taste

Equipment

  • 9-inch pie dish
  • Large skillet
  • Rolling Pin
  • Mixing bowl
  • Pastry brush

Method
 

Make the Pastry:
  1. Whisk the flour and salt in a bowl. Cut in the cold butter until coarse crumbs form.
  2. Stir in ice water just until the dough holds together. Divide into two discs, wrap, and chill for 30 minutes.
Cook the Filling:
  1. Melt the butter in a skillet over medium heat. Cook the onion and garlic until soft.
  2. Add the pork and beef and cook until no longer pink. Stir in the thyme, cinnamon, allspice, stock, breadcrumbs, salt, and pepper.
  3. Simmer for 8 minutes, then cool the filling to room temperature.
Assemble and Bake:
  1. Heat the oven to 200°C. Roll one pastry disc into a 9-inch round and fit it into the pie dish.
  2. Fill with the cooled meat mixture. Cover with the second pastry round, crimp the edge, cut vents, and brush with beaten egg.
  3. Bake for 15 minutes, reduce the heat to 180°C, and bake for 35 to 40 minutes until deeply golden. Rest for 15 minutes before slicing.

Nutrition

Calories: 520kcalCarbohydrates: 39gProtein: 22gFat: 30gSaturated Fat: 15gCholesterol: 105mgSodium: 680mgFiber: 2gSugar: 2g

Notes

  • Chill the assembled pie for 15 minutes if the pastry feels soft.
  • For a make-ahead pie, assemble it one day ahead and refrigerate before baking.