How to Make Tourtiere. French Canadian Christmas Meat Pie
Tourtiere is a French Canadian meat pie served traditionally during the Christmas season, often as a Christmas Eve dinner.
It’s really good, rich and comforting winter soul food and if you’ve never had tourtiere before, you’re sure to be delighted by this delicious meat pie – served with ketchup, of course!
Like any iconic dish, the recipe variations are endless, but tourtiere is generally a double crust meat pie made from ground pork with some sweet spices mixed in – and the good news is that although tourtiere tastes great on a winter’s night, there is nothing at all difficult about making it, especially if you use a ready made pie crust.
Tourtiere Recipe (Serves 6-8)
Here is a recipe slightly varied from an original from a Canadian Living Magazine recipe.
- 2 lbs of ground pork
- 1 cup of chicken or beef stock
- 2 large or 3 medium onions, chopped
- 2 cloves of garlic
- ¾ tsps of salt
- ¼ tsp of ground clove
- ¼ tsp of ground cinnamon
- ¾ tsp of freshly cracked black pepper
- ½ tsp of dried thyme or savory
- 1 cup of bread crumbs (you can substitute a cup of cooked mashed potatoes, if desired)
- 1 double crust pie crust and a beaten egg for glazing
- Add a scant splash of vegetable oil to a fry pan over medium and then add in the ground pork and cook stirring until cooked through (but not browned). Drain off the excess fat.
- Add in the stock, onion, garlic and herbs and spices and bring the meat mixture to a simmer. Simmer until the mixture is almost dry, about 25 minutes.
- Stir in the bread crumbs and then transfer the meat mixture to the fridge to cool.
- Preheat the oven to 400
- Once the meat mixture has cooled, pour it into a pie crust
and top with pastry lid (a pie crust top) slashed with steam vents (decorative or otherwise).
- Add a spoonful of water to your beaten egg and then lightly brush the egg mixture over the top of the pie crust to glaze.
- Bake for 40 to 50 minutes, or until golden brown.
Serve with ketchup (seriously).
Tourtiere Making with French Canadian Folk Music (for the Mood!)
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