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Tourtière (French Meat Pie)

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author:

This traditional French-Canadian wintertime staple, often eaten with ketchup or tomato chutney and a green salad, will result in praise from family and friends. Use your favorite flaky double-crust pie recipe, or try the hot water pie crust below, which makes a tender, easy-to-handle dough.

At a glance

Prep
Bake
Total
Yield
one 9" pie, 10 servings
Nutrition information

Ingredients

Choose your measure:

Hot Water Pie Crust

Filling

  • 1 teaspoon salt
  • 2 cups water
  • 2 1/2 cups (1 large) peeled potato, cut into 1/2" dice
  • 8 ounces ground beef
  • 8 ounces ground pork
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 cloves garlic (more to taste), peeled and minced
  • 1/4 teaspoon ground clove
  • 1 teaspoon ground thyme
  • 1/2 teaspoon ground sage
  • 1 teaspoon ground black pepper

Instructions

  1. To make the pastry: Place the lard or shortening in a bowl. Add the boiling water, then stir well to melt the fat.
  2. Add the flour, baking powder and salt, and mix with a spoon or electric mixer to make a smooth dough.
  3. Scrape half of the dough out of the bowl onto a piece of plastic wrap, form it into a disk, and wrap well. Repeat with the remaining dough, and refrigerate both dough disks while preparing the filling.
  4. To make the filling: Put the salt, water and potato in a medium saucepan, and bring the mixture to a boil over medium heat. Boil until the potatoes are fork-tender, then drain them, saving the water.
  5. In a large frying pan, brown the meat, draining off any excess fat when finished.
  6. Add the onion, celery, garlic, spices and potato water to the meat. Bring it to a boil, then lower the heat to simmer.
  7. Stirring occasionally, continue simmering the mixture for 30 minutes or longer, until the liquid has evaporated and the vegetables are tender.
  8. Mash about half of the potato chunks, and add them to the meat. Gently stir in the remaining chunks of potato. Remove the mixture from the heat and let it cool to room temperature.
  9. Preheat the oven to 450°F.
  10. To assemble the pie: Take one piece of dough out of the refrigerator, unwrap it, and dust both sides with flour.
  11. Roll it out to about 1/4" thick (or less if you prefer a thinner crust).
  12. Line a 9" pie pan with the dough, and fill it with the cooled meat mixture. Roll out the remaining dough disk, and place it over the filling.
  13. Trim the excess from the dough and crimp the edges together with a fork or your fingers.
  14. To bake the pie: Bake the pie for 15 minutes.
  15. Reduce the oven heat to 350°F, and bake for an additional 30 minutes, or until the pie is golden brown.
  16. Let the pie cool and set for 15 minutes or so before slicing.
  17. Store leftovers in the fridge for up to 4 days, or freeze for up to 3 months.

Nutrition Information

  • Serving Size 291g
  • Servings Per Batch 10
Amount Per Serving:
  • Calories 400
  • Calories from Fat 230
  • Total Fat 26g
  • Saturated Fat 10g
  • Trans Fat 0g
  • Cholesterol 50mg
  • Sodium 460mg
  • Total Carbohydrate 30g
  • Dietary Fiber 2g
  • Sugars 1g
  • Protein 12g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.