|Nutritional Guidelines (per serving)|
|Servings: 1 tourtiere (6 to 8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 7g||24%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A delicious tourtiere is a must for a cold winter day, and is great comfort food. There are many variations, this is just one but you can adjust to your taste by changing the fillings.
This tourtiere recipe originated in Quebec and is frequently enjoyed in the winter months, particularly during the holidays. There are no absolute rules for making the pie and some variations can include root vegetables, veal, or seafood in the filling. This traditional meat pie is the one dish to make if you're looking for something easy, authentically Canadian, and delicious.
The pastry itself is even up to individual interpretation. The classic pastry dough is the most widely-known version, but some cooks swear by a seasoned mashed potato topping not unlike a shepherds or cottage pie. Any way you make it, this French Canadian meat pie is a delicious way to warm up on a cold evening. This tourtiere can also be made using venison.
- 14 1/2 oz. pastry dough (Pate Brisee or store-bought, for a double crust)
- 1 1/2 tablespoon olive oil (light, or canola oil)
- 1/2 pound pork (ground)
- 1/2 pound ground beef
- 3/4 cup onion (chopped)
- 1 clove garlic (crushed and finely chopped)
- 1/3 cup carrots (shredded)
- 1/4 cup celery (finely chopped)
- 2/3 cup stock (beef)
- 2 teaspoons good quality Cognac
- 1 teaspoon parsley (fresh if possible, if not dried)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper (ground)
- 1/4 teaspoon sage (dried)
- 1/4 teaspoon thyme (dried)
- 1/16 teaspoon cloves (ground)
- 1/16 teaspoon cinnamon (ground)
- 1/16 teaspoon nutmeg (grated)
- 1 tablespoon bread crumbs (dry)
How to Make Tourtiere
Preheat an oven to 400 F.
Roll the pastry dough into 2 equal-sized circles to fit a 9-inch pie pan. Grease the tin with a few drops of olive oil and line the bottom of the pie pan with 1 circle then cover and set aside the prepared pie pan and remaining pastry for later.
Using a large skillet, heat the remaining oil over medium-high heat and sauté the pork, beef, onion, garlic, carrots, and celery until the vegetables are tender and the meat is cooked through. Drain any excess fat from the pan. Add the beef stock, Cognac, herbs, and spices to the meat and vegetables; simmer the mixture over low-medium heat, covered, for about 15 to 20 minutes.
Remove the skillet from the heat and stir the dry breadcrumbs into the mixture. Allow the meat filling to sit for 3 minutes. Spoon the filling into the prepared pie pan and top with the remaining pastry dough. Crimp the dough shut, flute the edges, cut vents in the top, and bake the pie for 12 minutes. Reduce the oven heat to 350 F and continue baking the pie for 25 to 30 minutes, until the pastry is golden brown.