TourtièreFrench Canadian Meat Pie

Name: Tourtière (French Canadian Meat Pie)
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: 8
Cuisine: Canada
Ingredients: 450 g All-Purpose Flour; 200 g Pork Lard (cold); 10 g Salt; 150 ml Water (cold); 1 pcs Egg (beaten); 250 g Potato (peeled and cubed); 30 g Unsalted Butter; 150 g Onion (finely chopped); 10 g Garlic (crushed); 350 g Ground Pork; 350 g Ground Beef; 3 g Black Pepper; 2 g Cinnamon Powder; 1 g Clove (ground); 1 g Allspice (ground); 1 g Nutmeg Powder; 2 pcs Bay Leaf (whole); 120 ml Water; 6 g Salt

A classic French Canadian meat pie with a flaky crust and a gently spiced filling of pork, beef, onion, and potato. It is rich but balanced, with warm seasoning rather than heavy heat.

Prep

40m

Cook

1h 15m

Serves

Estimated

Nutrition

Per serving

728kcal

Calories

22g

Protein

47g

Fat

51g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Crust

450g
All-Purpose Flour
200g
Pork Lard (cold)
10g
Salt
150ml
Water (cold)
1pcs
Egg (beaten)

Filling

250g
Potato (peeled and cubed)
30g
Unsalted Butter
150g
Onion (finely chopped)
10g
Garlic (crushed)
350g
Ground Pork
350g
Ground Beef
3g
Black Pepper
2g
Cinnamon Powder
1g
Clove (ground)
1g
Allspice (ground)
1g
Nutmeg Powder
2pcs
Bay Leaf (whole)
120ml
Water
6g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Mix the all-purpose flour and the salt in a bowl. Rub in the cold pork lard until the mixture looks crumbly, then add the cold water and bring it together into a dough. Wrap and chill while you prepare the filling.
02
Boil the potato until tender, drain, and mash it lightly.
03
Melt the unsalted butter in a wide pan over medium heat. Add the onion and cook until soft, then stir in the garlic.
04
Add the ground pork and ground beef and cook, breaking the meat up, until both reach 71°C (160°F).
05
Stir in the mashed potato, black pepper, cinnamon powder, clove, allspice, nutmeg powder, bay leaves, the water, and the salt. Simmer gently until the mixture is thick and cohesive, then remove the bay leaves and let the filling cool slightly.
06
Roll out most of the dough and line a pie dish. Fill it with the meat mixture, then roll out the remaining dough and place it over the top. Seal the edges, cut a few vents, and brush with the egg.
07
Bake at 190°C (375°F) until the crust is deeply golden and the center reaches 74°C (165°F).
08
Let the pie rest before slicing so the filling holds together neatly.

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