Classic Tourtière Recipe: Traditional French-Canadian Meat Pie

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Tourtière is a beloved French-Canadian meat pie filled with tender ground meat, warm spices, and a flaky homemade crust. This comforting dish is traditionally served during the holidays, especially on Christmas Eve, but its rich flavor makes it perfect for any cozy family meal. With simple ingredients and hearty flavors, this recipe delivers an authentic taste of a timeless Canadian tradition.

Ingredients

Pie Pastry

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup cold butter or lard, cubed
• 6–7 tablespoons ice-cold water

Meat Filling

• 2 large Russet or Yukon Gold potatoes (about 1 lb)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 pound ground pork
• 1 pound ground beef
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 large egg, beaten (for brushing the crust)

Instructions

1. Prepare the Pastry

1. Mix the flour and salt in a large bowl.
2. Cut in the cold butter or lard until the mixture looks crumbly.
3. Add ice water gradually, mixing until the dough just comes together.
4. Form into a disc, wrap, and chill in the refrigerator while preparing the filling.

2. Cook the Potatoes

1. Peel and cut potatoes into chunks.
2. Boil until tender, about 12 minutes.
3. Reserve 1/2 cup of the starchy potato water.
4. Drain the rest, mash the potatoes, and set aside.

3. Make the Filling

1. Heat olive oil in a skillet over medium heat.
2. Add onions and garlic; cook until softened.
3. Add ground pork and beef; cook until no longer pink. Drain excess fat.
4. Stir in poultry seasoning, cinnamon, cloves, nutmeg, salt, pepper, and reserved potato water.
5. Simmer until the liquid evaporates.
6. Remove from heat, stir in mashed potatoes, and let cool slightly.

4. Assemble the Pie

1. Preheat oven to 400°F (205°C).
2. Divide the chilled dough in half. Roll one piece into a 12-inch circle and fit it into a 9-inch pie pan.
3. Add the filling and spread evenly.
4. Brush the edge of the pastry with beaten egg.
5. Roll out the second dough piece and place it on top.
6. Seal, crimp edges, brush with egg wash, and cut small vents.

5. Bake

1. Bake for 30–35 minutes or until golden brown.
2. Let rest for at least 10 minutes before slicing.

Pro Tips

• Chill the dough well for a flaky crust.
• Don’t skip the potatoes—they help bind the filling for a smooth texture.
• Let the filling cool before assembling to avoid a soggy crust.
• Use a deep pie dish if you want a thicker, heartier pie.

Why This Recipe Works

This traditional tourtière balances savory meat, aromatic spices, and a buttery crust for an authentic and satisfying meal. The combination of pork and beef creates depth of flavor, while potatoes ensure the filling stays tender and cohesive without being dry or crumbly.

Substitutions & Variations

• Swap meats: Use all pork, all beef, or a mix including veal or venison.
• Add herbs: Thyme, sage, or a bay leaf during simmering for extra aroma.
• Make it dairy-free: Use lard or plant-based shortening for the crust.
• Spice variation: Add a pinch of allspice for a warmer flavor.

Make-Ahead, Storage & Reheating Guide

Make-Ahead

• Prepare the filling up to 2 days in advance and refrigerate.
• Dough can be chilled for up to 24 hours.

Freezing (Unbaked Pie)

1. Assemble the unbaked pie in a freezer-safe dish.
2. Freeze until firm, then wrap well.
3. Bake from frozen at 400°F for 50–60 minutes.

Freezing (Baked Pie)

1. Cool completely.
2. Freeze uncovered until firm, then wrap tightly.
3. Reheat at 400°F for 20–30 minutes.

Freeze Filling Only

• Store cooled filling in freezer bags for up to 4 months.
• Thaw overnight and assemble as usual.

Serving Ideas

• Cranberry sauce
• Pickled vegetables
• Green salad with a tangy vinaigrette
• Roasted root vegetables

These sides add freshness and acidity to balance the rich, savory pie.

Nutrition (Per Serving Estimate)

• Calories: ~520
• Protein: Approx. 24g
• Fat: Approx. 32g
• Carbohydrates: Approx. 32g

(Values will vary based on ingredients used.)

Frequently Asked Questions

Can I make tourtière without potatoes?

Yes, but the texture may be crumblier. Potatoes help bind the filling.

What meat works best?

A combination of pork and beef gives the most classic flavor, but other meats work well too.

Can I make mini meat pies?

Absolutely—use small tart pans or muffin tins and reduce the baking time.

Is tourtière only a holiday dish?

Traditionally yes, but many families enjoy it year-round.

This classic French-Canadian Tourtière brings warm spices, savory meat, and a flaky crust together in the most satisfying way. Whether you’re preserving a family tradition or trying something new, this recipe delivers authentic comfort and unforgettable flavor.

Classic French-Canadian Tourtière

A rich and savory French-Canadian tourtière made with seasoned meat, potatoes, and flaky crust—perfect for holidays, gatherings, or cozy dinners.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 520 kcal

Ingredients

  

Pie Pastry

• 2 cups all-purpose flour
• 1/2 tsp salt
• 2/3 cup cold butter or lard, cubed
• 6-7 tbsp ice-cold water

Meat Filling

• 2 large Russet or Yukon Gold potatoes (about 1 lb)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 pound ground pork
• 1 pound ground beef
• 1/2 tsp poultry seasoning
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 large egg, beaten (for brushing the crust)

Instructions

 

1. Prepare the Pastry

• Mix the flour and salt in a large bowl.
• Cut in the cold butter or lard until the mixture looks crumbly.
• Add ice water gradually, mixing until the dough just comes together.
• Form into a disc, wrap, and chill in the refrigerator while preparing the filling.

2. Cook the Potatoes

• Peel and cut potatoes into chunks.
• Boil until tender, about 12 minutes.
• Reserve 1/2 cup of the starchy potato water.
• Drain the rest, mash the potatoes, and set aside.

3. Make the Filling

• Heat olive oil in a skillet over medium heat.
• Add onions and garlic; cook until softened.
• Add ground pork and beef; cook until no longer pink. Drain excess fat.
• Stir in poultry seasoning, cinnamon, cloves, nutmeg, salt, pepper, and reserved potato water.
• Simmer until the liquid evaporates.
• Remove from heat, stir in mashed potatoes, and let cool slightly.

4. Assemble the Pie

• Preheat oven to 400°F (205°C).
• Divide the chilled dough in half. Roll one piece into a 12-inch circle and fit it into a 9-inch pie pan.
• Add the filling and spread evenly.
• Brush the edge of the pastry with beaten egg.
• Roll out the second dough piece and place it on top.
• Seal, crimp edges, brush with egg wash, and cut small vents.

5. Bake

• Bake for 30–35 minutes or until golden brown.
• Let rest for at least 10 minutes before slicing.

Notes

• Allow the pie to cool before slicing for clean cuts.
• Adjust seasoning to your taste—some families prefer stronger cinnamon or cloves.
• If your crust browns quickly, cover edges with foil during baking.

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