Traditional Tourtière (Meat Pie)
If you have been looking for a Tourtière recipe, you are in luck! Traditionally a French-Canadian dish, tourtiere is often served during the Holidays, like Thanksgiving, Christmas, or New Years, but I like to have a few of these hearty meat pies in the freezer for those days you just don’t have time to cook.
Now I know the main focus of this blog is desserts, but I also have a passion for golden flaky pie crust. And this recipe really delivers!
I love savory pies too, and a Tourtière or meat pie is a great meal for anytime of the year, especially when your schedule is jammed packed with everyone and everything else!
We even have them after a long afternoon on the golf course! This is one meat pie you will want to serve anytime, not just during the Holidays. The blending of different meats, herbs and spices will have your mouth watering long before the pie is ready to serve. But be patient! The Tourtière pie crust and delicious filling is worth the wait.
What is in a Tourtière? Well in addition to deliciously lean cuts of beef and pork, that are slowly simmered, I think the unique combination of Tourtiere spices that includes cinnamon, cloves, nutmeg and summer savoury, provide an earthy, rich flavour.
Need a Tourtière Pie Crust Recipe? No problem! Check out my post Five Steps To Make Perfect Pie Crust.
Meat pies can be made ahead in a batch and frozen, either in the large 9.5” family size, or in an individual 4” size. Pop the frozen Tourtière into the oven for 30-35 minutes, add a salad and presto! A meal in minutes. Alternatively, bake the pie in a microwavable dish, and dinner can be ready quicker than that!
An easy recipe, and perfect for beginner pie bakers. This Tourtière recipe is based upon the Mme Jehane Benoit Tourtière recipe, so I hope you enjoy it!
Not sure what to serve with a Tourtière? Shown here with a tart tomato relish, but you can use your imagination and add any type of side dish. The Tourtiere is a meal unto itself, so I tend to choose lighter sides, like a tossed salad, or grilled root vegetables.
- 2 pie crust recipe uses lard, makes top and bottom crust
- 2 lb. ground beef lean
- 1 ½ lb. ground pork lean
- 2 onions large, cooking
- 1 cup celery chopped
- 1 cup parsley chopped
- 1 ½ c water filtered
- 3 tsp summer savory dried
- 1 tsp cinnamon ground
- ¼ tsp nutmeg
- Salt and pepper
- 2/3 cup rolled oats large flake
- 1 egg yolk large
- 3 tsp. milk
- 1 tsp cloves ground
In a large saucepan with a heavy bottom, (at least 3 quarts/litres) cook, beef, pork, chopped onion, celery, parsley, water, and all of the spices and herbs – on medium heat, until the mixture comes to a boil and the meat is broken down and looks crumbly – this will take 15-20 minutes (the meat should not be pink). Then let the mixture simmer on low heat until the liquid is gone – this will take 50 – 60 minutes TIP: keep checking to make sure your burner isn’t set to high and overcooks the mixture.
Once cooked, stir in the oats and set aside to cool. If you didn’t have time to make your pastry you can cover the mixture and put it in the refrigerator for 2-3 days.
Put half of the meat mixture into one pie shell. Roll out the top crust and with the edges moistened (see course for Pastry Made Simple here!) flute the two crusts together with your fingers. Brush the crust with a mixture of the milk and egg yolk (this will give the crust a golden glow) Cut vents in the top crust to allow steam to escape. Repeat for the second pie.
Bake in the bottom third of the oven at 400F for 35 to 45 minutes or until the crust is golden. Let the pie stand for 5-10 minutes before serving. It will be piping hot! Each pie will serve 6 to 8 people.
To freeze: double wrap in aluminum foil and then place inside a zippered freezer bag to prevent freezer burn.
Tip: you can get the bottom crust ready, but leave the rolling of the top crust until you have your filling prepared. Prep time includes the chilling of the pastry dough.
What is your favorite meat or savory pie? Let me know if you have tried the recipe, or if you need help in any way.
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