Relish the rich flavors of this Canadian Meat Pie crafted with ground pork, onions, aromatic spices and tender potatoes. Its flaky crust bakes to golden perfection, echoing cherished heritage. A fusion inspired by Tourtière: A French-canadian Meat Pie Recipe, making it an ideal Tortiere Recipe Meat Pies Christmas Eve treat.

Jump to Recipe

I’ve been making this Tourtière for years and I can tell you it’s a hearty, protein-packed dish perfect for cold seasons. It’s a traditional French-Canadian meat pie revered on Christmas Eve and New Year’s Eve.

I use 2 lbs of ground pork as the base, and sometimes I add a bit of beef to enhance its flavors. The filling gets its depth from 1 medium finely chopped onion and 2 cloves minced garlic.

I then stir in 1/2 cup water or pork broth along with 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp ground cinnamon, 1/8 tsp ground cloves and a crumbled bay leaf. A pinch of 1/4 tsp dried thyme and 1/4 cup diced potatoes help thicken the mixture naturally.

The pie dough, enough for both a top and bottom crust, holds all these flavors together creating a meal rich in protein and balanced carbs. This recipe reminds me of classic Venison Tourtière and other French Canadian meat pie traditions.

Why I Like this Recipe

1. I really love how all the spices like cinnamon, cloves, and thyme come together to give the tourtière a warm, comforting flavor that just takes me back to my childhood.
2. I appreciate that this recipe is hearty and filling with the ground pork and tender diced potatoes, which not only give it extra flavor but make sure the pie stays moist and delicious.
3. I like that the recipe is a piece of family tradition, reminding me of the cozy holidays and gatherings even if it takes a bit of effort to roll out the crusts and let everything come together.
4. I enjoy how the simple steps and easy ingredients let me experiment a bit in the kitchen without making it too complicated, even when I mess up a step or two along the way.

Ingredients

Print Recipe (No Advertisments)

Ground pork is full of protein and adds a rich, hearty taste to the pie.
Onion gives natural sweetness and extra fiber while bringing a slight crunch.
Garlic delivers a bold flavor and helps boost the dish health benefits.
Diced potatoes help thicken the filling and adds a bit of extra texture.
Pie dough wraps everything in a flaky, buttery crust that is simply amazing
Spices like cinnamon, cloves, bay leaf and thyme bring warmth and subtle sweetness.
Salt and pepper boosts the overall flavor and balances all the ingrediants.

Ingredient Quantities

2 lbs ground pork (some recipes use a mix of pork and beef for extra flavor)

1 medium onion, finely chopped

2 cloves garlic, minced

1/2 cup water or pork broth

1/2 tsp salt (adjust to taste)

1/4 tsp ground black pepper

1/4 tsp ground cinnamon

1/8 tsp ground cloves

1 bay leaf, crumbled

1/4 tsp dried thyme

1/4 cup diced potatoes (optional but helps thicken the filling)

Pie dough enough for both a top and bottom crust (store bought or homemade)

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 375°F and get your 9-inch pie dish ready while you roll out enough pie dough for both the bottom and top crust.

2. In a large skillet over medium heat, cook the ground pork until it’s nicely browned, stirring often so it cooks evenly.

3. Add the finely chopped onion and minced garlic to the pork and let them cook together until the onions become soft and a bit translucent.

4. Mix in the diced potatoes, 1/2 cup water or pork broth, 1/2 tsp salt, 1/4 tsp ground black pepper, 1/4 tsp ground cinnamon, 1/8 tsp ground cloves, the crumbled bay leaf, and 1/4 tsp dried thyme.

5. Let this mixture simmer for about 8-10 minutes or until the potatoes soften up and help thicken the filling, stirring occasionally so nothing sticks to the pan.

6. Once the filling is done, remove the bay leaf and let it cool slightly while you prepare the pie crusts.

7. Place the rolled out bottom crust in your pie dish, making sure it covers the whole base and edges.

8. Spoon the meat filling onto the bottom crust, spreading it out evenly over the surface.

9. Carefully roll out the top crust and lay it over the filling. Gently press the edges of both crusts together, and don’t forget to cut some small slits in the top to let the steam escape.

10. Bake the pie in your preheated oven for about 45-50 minutes or until the top is golden and crispy. Let it sit for a few minutes before serving so that it’s easier to cut and enjoy.

Equipment Needed

1. Oven set to 375°F
2. 9-inch pie dish
3. Rolling pin (with a clean, flat work surface)
4. Large skillet
5. Heat-resistant spatula or spoon for stirring
6. Knife for chopping onion, garlic, and potatoes
7. Cutting board
8. Measuring cups and spoons

Each of these items helps you prep and cook the dish properly while keeping the work organized and efficient.

FAQ

Q: Can I use a mix of pork and beef?

A: Yes, you can swap out some pork for beef if you want a richer flavor. Some cooks think it makes the filling even tastier.

Q: What's the deal with the diced potatoes?

A: The potatoes help thicken the filling, but you can skip them if you prefer a lighter dish. Just know they add a nice texture.

Q: Do I have to use pork broth or can I use water?

A: You can use either water or pork broth. Broth gives you a bit more flavor but water works fine in a pinch.

Q: How do I get a flaky pie crust?

A: Keep your ingredients really cold and avoid overworking the dough. This makes a huge difference in getting that flaky texture.

Q: What's the best way to reheat leftover tourtière?

A: I usually reheat it in the oven at a low temperature until it warms through gently. That way, it doesn't dry out too much.

Tourtière French Recipe Substitutions and Variations

If you can’t get fresh pork, try using ground turkey or a mix of ground chicken and beef. It’s a great way to tweak the flavor.
If you’re not into onions, you could use a couple of finely chopped shallots or even some leeks instead. They give a sweeter, milder taste.
No pork broth on hand? Chicken broth or even veggie broth works just fine when you need a little liquid in the dish.
Not a fan of potatoes or don’t have any? Diced carrots or parsnips can be used to thicken it up in a pinch.

Pro Tips

1. When browning the meat, let it really get a good sear so that all the juices lock in – this makes the pie filling even more flavorful even if it takes a bit longer.
2. Be careful not to overwork your dough; keeping your ingredients cold helps get a flakier crust so try to work quickly and gently.
3. After you finish cooking the filling, let it cool off a little bit before you put it in the pie crust; doing so prevents the crust from getting soggy and makes it easier to slice.
4. Taste as you go – sometimes a little extra salt or spice can really bring out the flavors, so adjust the seasonings to suit your own taste.

Tourtière French Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

500

kcal

Equipment: 1. Oven set to 375°F
2. 9-inch pie dish
3. Rolling pin (with a clean, flat work surface)
4. Large skillet
5. Heat-resistant spatula or spoon for stirring
6. Knife for chopping onion, garlic, and potatoes
7. Cutting board
8. Measuring cups and spoons

Each of these items helps you prep and cook the dish properly while keeping the work organized and efficient.

Ingredients

2 lbs ground pork (some recipes use a mix of pork and beef for extra flavor)
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup water or pork broth
1/2 tsp salt (adjust to taste)
1/4 tsp ground black pepper
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1 bay leaf, crumbled
1/4 tsp dried thyme
1/4 cup diced potatoes (optional but helps thicken the filling)
Pie dough enough for both a top and bottom crust (store bought or homemade)

Directions

Preheat your oven to 375°F and get your 9-inch pie dish ready while you roll out enough pie dough for both the bottom and top crust.
In a large skillet over medium heat, cook the ground pork until it's nicely browned, stirring often so it cooks evenly.
Add the finely chopped onion and minced garlic to the pork and let them cook together until the onions become soft and a bit translucent.
Mix in the diced potatoes, 1/2 cup water or pork broth, 1/2 tsp salt, 1/4 tsp ground black pepper, 1/4 tsp ground cinnamon, 1/8 tsp ground cloves, the crumbled bay leaf, and 1/4 tsp dried thyme.
Let this mixture simmer for about 8-10 minutes or until the potatoes soften up and help thicken the filling, stirring occasionally so nothing sticks to the pan.
Once the filling is done, remove the bay leaf and let it cool slightly while you prepare the pie crusts.
Place the rolled out bottom crust in your pie dish, making sure it covers the whole base and edges.
Spoon the meat filling onto the bottom crust, spreading it out evenly over the surface.
Carefully roll out the top crust and lay it over the filling. Gently press the edges of both crusts together, and don't forget to cut some small slits in the top to let the steam escape.
Bake the pie in your preheated oven for about 45-50 minutes or until the top is golden and crispy. Let it sit for a few minutes before serving so that it's easier to cut and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.