Tourtière is a traditional French-Canadian meat pie that is typically enjoyed during the holidays, especially around Christmas and New Year’s Eve. With its origins in Quebec, Tourtière is a savory pie filled with a well-seasoned mixture of ground meats, onions, and spices, all encased in a buttery, flaky pastry crust. The combination of flavors and textures makes this dish a comforting and delicious part of festive celebrations or any special family dinner.
In this guide, we will walk you through how to make an authentic Tourtière, share tips to get the perfect crust and filling, and explore some variations that cater to different tastes and traditions.
Ingredients for Making Tourtière
To make a flavorful Tourtière, you need fresh ground meat, aromatic spices, and a flaky pastry crust. Below are the essential ingredients you’ll need:
For the Pastry Crust
- 2 1/2 cups all-purpose flour (300g): Forms the base of the pastry.
- 1 teaspoon salt: To enhance the flavor of the crust.
- 1 cup cold unsalted butter (225g), cubed: For a flaky, rich pastry.
- 1/2 cup cold water (120ml): To bring the dough together.
For the Filling
- 1 lb ground pork (450g): Pork is the traditional meat used for Tourtière, but you can combine it with other meats.
- 1/2 lb ground beef (225g): Adds a different flavor and texture to the filling.
- 1/2 lb ground veal (225g) (optional): Veal is sometimes used for its mild flavor; you can substitute it with more pork or beef.
- 1 medium onion, finely chopped: For a sweet, aromatic base.
- 1-2 cloves garlic, minced: Adds flavor and depth to the filling.
- 1/2 teaspoon ground cinnamon: For a hint of warm spice.
- 1/2 teaspoon ground allspice: Traditional seasoning that gives Tourtière its unique flavor.
- 1/4 teaspoon ground cloves: Adds an earthy, spicy note.
- Salt and black pepper to taste: To enhance the flavors of the filling.
- 1/4 cup breadcrumbs: Helps bind the filling together and absorbs excess moisture.
- 1/2 cup beef or chicken broth: To keep the filling moist.
For the Egg Wash (Optional)
- 1 egg, beaten with 1 tablespoon water: For a golden-brown finish on the pastry.
Step-by-Step Guide to Making Tourtière
Step 1: Make the Pastry Crust
- Combine Flour and Salt: In a large mixing bowl, whisk together the flour and salt.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add Water to Form the Dough: Gradually add cold water (a tablespoon at a time), mixing until the dough just starts to come together. Be careful not to overwork the dough to ensure a flaky crust.
- Chill the Dough: Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough helps it relax and makes it easier to roll out.
Step 2: Make the Meat Filling
- Cook the Meat and Aromatics: In a large skillet, cook the ground pork, beef, and veal (if using) over medium heat. Break the meat apart with a wooden spoon until it’s browned. Add the onion and garlic, and sauté until softened.
- Season the Filling: Stir in the cinnamon, allspice, cloves, salt, and pepper. Cook for another 2-3 minutes until the spices are fragrant and well combined with the meat.
- Add Broth and Breadcrumbs: Pour in the broth and stir in the breadcrumbs. Simmer the mixture for about 10 minutes, stirring occasionally, until most of the liquid is absorbed and the filling is moist but not overly wet. Taste and adjust the seasoning as needed.
- Cool the Filling: Remove the filling from heat and let it cool to room temperature. This step is important, as a hot filling can cause the pastry to become soggy when assembling the pie.
Step 3: Assemble the Tourtière
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roll Out the Dough: On a lightly floured surface, roll out one of the dough discs into a circle about 1/8 inch thick and large enough to fit into a 9-inch pie dish. Transfer the dough to the pie dish, gently pressing it into the bottom and up the sides.
- Add the Filling: Spoon the cooled meat filling into the pastry-lined pie dish, spreading it out evenly.
- Top with the Second Crust: Roll out the second disc of dough to the same thickness as the bottom crust. Place it over the filling and trim any excess dough, leaving about 1/2 inch overhang. Fold and crimp the edges to seal the pie.
- Cut Steam Vents: Use a sharp knife to cut a few slits in the top of the pie to allow steam to escape during baking.
- Brush with Egg Wash (Optional): For a glossy, golden finish, brush the top of the pie with the egg wash.
Step 4: Bake the Tourtière
- Bake the Pie: Place the pie on the middle rack of the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is heated through.
- Cool Slightly Before Serving: Let the Tourtière cool for about 10-15 minutes before slicing. This helps the filling set and makes it easier to serve.
Step 5: Serve the Tourtière
Tourtière is traditionally served warm or at room temperature. It pairs well with a side of ketchup, cranberry sauce, or mustard pickles. You can also enjoy it with a fresh green salad for a complete meal.
Tips for Making the Perfect Tourtière
1. Keep the Dough Cold
To achieve a flaky crust, make sure your butter and water are very cold, and avoid overworking the dough. If the dough becomes too warm while rolling, pop it back in the refrigerator for a few minutes to firm up.
2. Choose the Right Meat Combination
A traditional Tourtière uses a mix of pork, beef, and veal. You can customize the filling by using other meats like turkey, chicken, or lamb. The key is to use at least one fatty meat (like pork) to keep the filling moist.
3. Don’t Overfill the Pie
While it may be tempting to add more filling, overstuffing can make it difficult to seal the pie and may cause the crust to tear. Make sure to leave a little space around the edges for sealing.
4. Add Herbs and Spices
The traditional seasoning includes cinnamon, allspice, and cloves, but feel free to experiment with other herbs and spices like thyme, sage, or nutmeg to create your own flavor twist.
Variations of Tourtière
1. Tourtière du Lac-Saint-Jean
This regional variation uses chunks of meat (often pork, beef, and wild game) instead of ground meat and includes diced potatoes. The filling is layered in a deep dish and covered with pastry, creating a thicker, heartier pie.
2. Vegetarian Tourtière
For a vegetarian version, use a filling made of mushrooms, lentils, chickpeas, and vegetables like carrots and celery. Season the filling with traditional spices to maintain the authentic Tourtière flavor.
3. Mini Tourtières
Make individual-sized Tourtières using a muffin tin or small ramekins. These mini pies are perfect for appetizers, parties, or as grab-and-go meals.
FAQs About Making Tourtière
1. Can I make Tourtière ahead of time?
Yes, you can prepare the Tourtière ahead of time and store it in the refrigerator for up to 2 days before baking. You can also bake it, let it cool, and freeze it for up to 3 months. Reheat in the oven before serving.
2. Can I use store-bought pastry for the crust?
Yes, you can use store-bought pastry or pie crust for a quicker option. However, making your own pastry from scratch will give you a flakier and more flavorful result.
3. What can I serve with Tourtière?
Tourtière pairs well with a variety of condiments like ketchup, fruit chutney, relish, or mustard pickles. It also goes nicely with a fresh green salad, coleslaw, or roasted vegetables.
4. How do I store leftovers?
Store leftover Tourtière in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain its flaky crust.
5. Can I add vegetables to the filling?
Yes, you can add finely diced carrots, celery, mushrooms, or potatoes to the filling for extra flavor and texture. Just be sure to sauté them with the meat to soften them before assembling the pie.
Conclusion
Tourtière is a delicious and comforting French-Canadian meat pie that’s perfect for family gatherings, holiday celebrations, or any special occasion. Its flaky crust and warmly spiced filling make it a dish that’s both satisfying and full of flavor. Whether you stick to the classic recipe or experiment with different meats and spices, Tourtière is sure to become a favorite at your table.