French Canadian Meat Pie Tourtiere Recipe

OMG, this meat pie recipe is giving me comfort food vibes with its savory mix of ground pork, beef, and warm spices like cinnamon and allspice. Honestly, biting into that golden crust and flavorful filling sounds like the perfect way to level up a chill night in! 🍽️✨

I adore delving into the delightful tastes of French Canadian cooking, with my favorite dish being Tourtière. This meat pie, with its mixture of minced pork and beef, finely chopped onion, and a whisper of cinnamon and cloves, makes for a lovely meal.

When you add mashed potatoes, it makes the pie utterly luscious and perfect for the cold weather that we are experiencing right now. The golden, flaky crust rounds out this savory dish, which I think makes for a lovely centerpiece for any dining room table.

French Canadian Meat Pie Tourtiere Recipe Ingredients

• Ground Pork: Rich in protein, adds savory depth
• Ground Beef: High in protein, gives robust flavor
• Onion: Adds sweetness, provides a touch of crunch
• Garlic: Enhances flavor, has health-boosting properties
• Cinnamon: Adds warmth, subtle sweetness
• Cloves: Provides rich aroma, depth of flavor
• Mashed Potatoes: Adds creaminess, binds filling
• Pie Crusts: Buttery base, holds everything together

French Canadian Meat Pie Tourtiere Recipe Ingredient Quantities

• 1 pound ground pork
• 1/2 pound ground beef
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1/2 cup water
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 cup mashed potatoes
• 2 9-inch pie crusts (store-bought or homemade)
• 1 egg, beaten (for egg wash)

How to Make this French Canadian Meat Pie Tourtiere Recipe

1. In a big pan on medium heat, mix the ground pork, ground beef, onion, and garlic. Cook until the meats have browned and the onion is soft, about 8-10 minutes. Stir often to break the meat into small pieces.

2. Pour off any surplus fat in the frying pan. Add to the meat mixture in the pan farina and water, and mix well until the farina is nicely incorporated into the meat and the meat mixture is smooth.

3. Combine the mixture and bring to a simmer, cover, and let simmer on low heat for about 20 minutes, stirring now and then, until the flavors meld together.

4. Mix in the mashed potatoes until blended, and pull the saucepan away from the heat. Allow the mixture to cool down a bit.

5. Set your oven to 425°F (220°C) to preheat.

6. Fit a 9-inch pie plate with one rolled-out pie crust. If required, trim the edges.

7. Spoon the filling of meat into the pie crust, spreading it evenly.

8. Unroll the second pie crust and lay it over the filling. Seal the edges by crimping them with your fingers or a fork. Make a few small slits in the top crust for steam to escape.

9. Use the beaten egg to glaze the top crust, so that it emerges from the oven a beautiful golden brown.

10. Cook the pie in the oven that has been heated to baking temperature for half an hour and 5 minutes more, or until you see the crust has turned brown in a way that a person might say is golden. Allow it to not be as hot as the sun before you serve it.

French Canadian Meat Pie Tourtiere Recipe Equipment Needed

1. Large frying pan
2. Wooden spoon or spatula
3. Measuring cups and spoons
4. Knife
5. Cutting board
6. Medium saucepan
7. 9-inch pie plate
8. Rolling pin (if needed for pie crust)
9. Fork (for crimping and making slits)
10. Pastry brush (for egg wash)
11. Oven

FAQ

• What is the origin of tourtière?A traditional French Canadian meat pie, tourtière is served mainly during the holidays, particularly on Christmas Eve or New Year’s Eve.
• Can I use only pork or beef?Indeed, you can use either just pork or just beef, but using a combination of both yields a flavor that is more balanced and harmonious.
• Is there a substitute for the spices used?Though tourtière is typically made with cinnamon, cloves, and allspice, it’s perfectly acceptable to use only what you have on hand and to adjust to your tastes. If you don’t have allspice, nutmeg is a good substitute.
• Can I make it ahead of time?Certainly, the filling can be prepared a day ahead. The pie can be assembled, covered, and then refrigerated. It can also be baked the day after assembly.
• How do I store leftover tourtière?Stored in the refrigerator, leftovers remain good for 3 to 4 days. Alternatively, you can freeze them for as long as 3 months.
• Can I make this recipe gluten-free?Certainly, gluten-free pie crusts can be used, and all other ingredients can be ensured to be gluten-free.
• Do I need to pre-cook the meat filling?Indeed, the meat stuffing ought to be entirely prepared on the stovetop pre-pie crust to guarantee that it is safe to consume and adequately flavored. When a meat pie recipe states it is necessary for the filling to be cooked before being placed into the crust, you can be assured that this is no trivial step.

French Canadian Meat Pie Tourtiere Recipe Substitutions and Variations

Ground turkey – Can be substituted with pork for a more flavorful option.
Ground beef – Use ground veal for a beefy flavor that is more traditional; ground chicken is a good lighter option.
Onion – Substitute shallots for a more delicate flavor.
Sweet potatoes can be used for a different twist on flavor when making mashed potatoes.
Egg (for egg wash) – If eggs are unavailable, use milk or cream for the wash.

Pro Tips

1. For enhanced flavor, consider browning the meat in batches. This ensures better caramelization, which can add depth to the filling.

2. If you prefer a richer flavor, substitute half of the water with beef or chicken broth when simmering the meat mixture.

3. Add fresh herbs such as thyme or rosemary when cooking the meat for an additional aromatic dimension.

4. To avoid a soggy bottom crust, brush a thin layer of beaten egg white on the bottom crust before adding the filling. This creates a seal that helps keep it crisp.

5. Let the pie rest for at least 10 to 15 minutes after it comes out of the oven; this will help the filling set and make it easier to slice.