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Authentic Tourtière: French-Canadian Meat Pie Recipe

Name: Authentic Tourtière: French-Canadian Meat Pie Recipe
Prep time: 45 min
Cook time: 60 min
Yield: 8 servings
Ingredients: 1 lb ground pork; 1 lb ground veal; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 cup peeled and diced potatoes; 1/2 cup beef broth; 1 tsp ground cinnamon; 1 tsp ground cloves; 1/2 tsp ground allspice; 1/2 tsp ground nutmeg; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp unsalted butter, divided; 2 tbsp all‑purpose flour; 1 sheet puff pastry, thawed; 1 egg, lightly beaten (for egg wash)

schedule1h 45m

restaurantServes 8

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Authentic Tourtière: French-Canadian Meat Pie Recipe

Discover the rich, spiced flavors of a traditional French‑Canadian tourtière, perfect for holiday gatherings or cozy family meals.

Rooted in the quiet kitchens of Québec, tourtière has been the centerpiece of holiday tables for centuries, its comforting aroma signaling family reunions and festive cheer. This hearty meat pie blends pork, veal, and aromatics beneath a flaky, buttery crust—a true taste of New France.

Originally a humble peasant dish, tourtière evolved into a beloved specialty that represents perseverance and hospitality. Each bite tells the story of generations who gathered around the hearth, sharing stories while the pie baked slowly, filling the home with warm spices.

Today, making tourtière at home is a way to honor that heritage while bringing rustic flavor to modern tables. Serve it with a simple green salad or a side of mashed potatoes for a complete, satisfying meal.

Looking for more comforting classics? Try our Classic Sourdough Bread to pair with the pie, or brighten the spread with Classic Fluffy Pancakes for a sweet finish.

Expert Tip: For extra depth, toast the spices briefly in the pan before adding the meat; this releases their oils and intensifies the flavor.

Instructions

Preheat the oven to 375°F (190°C). Grease a 9‑inch pie dish.

In a large skillet, melt 1 tbsp butter over medium heat and sauté the onion until translucent, about 3 minutes.

Add garlic and diced potatoes; cook for another 4 minutes, stirring occasionally.

Increase heat to medium‑high and add the ground pork and veal, breaking it up with a spoon. Cook until browned, about 6‑8 minutes.

Stir in the flour, cinnamon, cloves, allspice, nutmeg, salt, and pepper; cook for 1 minute to toast the spices.

Pour in the beef broth, reduce heat, and simmer until the mixture thickens and the potatoes are tender, about 10 minutes. Adjust seasoning if needed.

Remove from heat and let the filling cool slightly, then stir in the remaining 1 tbsp butter for extra richness.

Roll out the puff pastry and line the prepared pie dish, letting excess hang over the edges.

Spoon the meat filling into the crust, smoothing the top.

Cover with a second sheet of puff pastry, sealing the edges by crimping with a fork or your fingers.

Brush the top crust with the beaten egg for a golden finish.

Bake for 45‑55 minutes, or until the crust is deep golden brown and the filling is bubbling.

Allow the tourtière to rest 10 minutes before slicing; serve warm.

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