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Tourtiere is basically a prettier way of saying “meat pie.” Originally from Quebec, the pie is traditionally made in a “tourtiere” dish and eaten during Christmas. It’s been around for hundreds of years and has yet to lose its meaty luster. You can’t go to Quebec without trying a slice, nor should you leave any flaky crumbs behind.
What’s in tourtiere?
The French-influenced pie is often made with pork, veal, beef, or game and sometimes a combination of the two. Mashed potatoes are folded in to help bind the meat, while celery and onion are other common aromatics. The spices give the pie character, such as allspice, cinnamon, clove, and nutmeg.
How to make the crust?
Use shortening to create a tender crust that will quite literally melt in your mouth. The shortening should be well distributed throughout the flour when mixing. Refrigerate the shortening to ensure this, or if you prefer larger flakes of crust, freeze it instead.
When is it typically eaten?
French Canadians usually enjoy their slice of meat pie on Christmas Eve and/or New Year’s Eve while soaking in the holiday spirit.
Does it freeze well?
Once baked and cooled, the tourtiere can be frozen. It’s best to wrap in foil and store for no longer than 1 to 2 months. Bake at 375° from frozen, or thaw first if you prefer.
Did you try making this tourtiere? Let us know how it went!
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- Yields:
- 6 - 8 serving(s)
- Prep Time:
- 25 mins
- Total Time:
- 2 hrs 45 mins
Ingredients
Dough
- 3 c.
(360 g.) all-purpose flour
- 1 tsp.
kosher salt
- 1 c.
(185 g.) vegetable shortening
- 1/4 c.
cold water
Filling & Assembly
- 1 1/2 lb.
Yukon gold potatoes, peeled and cut into 1/2" pieces
- 2 tbsp.
kosher salt, divided
- 1/4 c.
extra-virgin olive oil
- 2 tbsp.
unsalted butter
- 1
medium yellow onion, finely chopped
- 2
stalks celery, finely chopped
- 3
cloves garlic, minced
- 1 tbsp.
finely chopped fresh rosemary
- 1/2 tsp.
grated fresh nutmeg
- 1/2 tsp.
ground allspice
- 1/4 tsp.
ground cinnamon
- 1/4 tsp.
ground cloves
- 1 lb.
coarsely ground pork
- 1 lb.
finely ground pork (90% lean)
- 2 tbsp.
Dijon mustard
- 1
large egg, beaten to blend
Directions
Dough
- Step1In a large bowl, whisk flour and salt. Add shortening and, using your fingertips, blend into flour until small pea-sized pieces remain. Add water and gently mix until dough comes together.
- Step2Turn out dough onto a cutting board. Divide into 2 (8-ounce) disks. Wrap dough in plastic and chill at least 30 minutes or up to 3 days.
Filling & Assembly
- Step1In a large pot, season potatoes with 1 tablespoon salt, then cover with cold water. Bring to a boil over high heat and cook until fork-tender, 8 to 10 minutes. Drain and transfer half of potatoes to a medium bowl. Mash remaining potatoes in pot.
- Step2Meanwhile, in a large skillet over medium-high heat, heat oil and butter. Add onion, celery, and garlic; season with 1 teaspoon salt. Cook, stirring occasionally, until onions are translucent and celery is tender, 5 to 6 minutes.
- Step3Add rosemary, nutmeg, allspice, cinnamon, and cloves. Cook, stirring, until spices are warmed through, about 30 seconds. Add coarsely ground and finely ground pork; season with remaining 2 teaspoons salt. Cook, stirring to break meat into pieces with a wooden spoon, until pork is no longer pink, 6 to 8 minutes.
- Step4Remove from heat and stir in mustard and mashed potatoes. Fold in remaining cubed potatoes, making sure not to break into pieces. Let cool at least 15 minutes.
- Step5Meanwhile, roll out 1 dough disk to a 10" to 11" round. Place in a 9" (2"-deep) pie dish or large cast-iron skillet. Tuck in edges and refrigerate until cold, about 15 minutes.
- Step6Preheat oven to 375°. Roll remaining disk to another 10" to 11" round. Pour filling into pie dish, then place second round on top to cover. Seal by tucking edges under, then crimp edges with your fingertips. Brush top and edges of dough with beaten egg.
- Step7Bake pie until crust is golden brown, 45 minutes to 1 hour. Let cool before slicing.
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