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 Christmas holiday season, but I like to have a few of these 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 flaky pastry and delicious filling is worth the wait.
Not sure about making your own shortcrust pastry for pie crust? 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 one by the famous chef, Mme Jehane Benoit so I hope you enjoy it!
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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