Tourtière is the classic holiday meat pie of Canada’s Québécois people.
Traditionally, matrons of huge French Catholic families would make dozens of these pies and then tie them in a sack in the frozen outdoors during the weeks before Christmas.
The festive pie has delicate, nuanced aromas of nutmeg, savory, cinnamon and cloves, reminiscent of the happy holidays.
Makes 1 large or 2-3 smaller pies. For those wanting a leaner, meat-free pie, a vegetarian version is also provided.
- 2 pounds (900g) lean ground pork (ground beef works, too)
- 2 onions, diced
- 1-2 TB Spice Station Tourtière Blend
- 2 cups (500 mL) peeled potatoes, diced
- ¾ cup (175 mL) stock
- ½ teaspoon salt
- Extra salt and pepper to taste
- 1 large, deep pie crust (with enough extra pastry to make a “lid”)
– use your favorite recipe
Fry meat in a Dutch Oven or other deep skillet on medium-high, mashing with spoon until no longer pink. Drain excess fat.
Add onion, potato, garlic, salt, stock and 1 ½ TB Tourtière spice.
Turn down heat, cover and simmer for another 20-30 minutes, until almost all the liquid is gone. Add salt, pepper, and more spice to taste.
Allow to cool, then put into the pie shell. Wet edges, cover with a layer of pastry about ¼ inch thick, trim and flute.
Decorate if desired with holiday shapes of pastry, brush with egg wash, bake in 400 F oven about 40-50 minutes until golden brown.
in place of the ground meat and stock, use:
- 2 cups of TVP (vegetable protein bits),
- 3 cups hot vegetable broth,
- and 2 tsp of soy sauce.
Fry onions on medium heat, in olive oil or butter, until they start to get translucent.
Add potato, 1 TB spice, salt and TVP. Stir and fry a bit, then drizzle tamari and broth over the sauté. Stir well, bring to boil, then cover and reduce to a simmer for about 20 minutes, stirring regularly.
Once done, test if spiced enough to your taste. Continue as per regular version.