I have a recipe for a Canadian Meat Pie that brings together a golden, flaky crust made from flour and cold butter with a filling of ground pork, beef, onions, garlic, and a hint of cinnamon. The diced potato and aromatic herbs add an intriguing twist to this traditional classic.

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I’ve always been fascinated by how a few simple ingredients can turn into a dish that tells a story. This Tourtière French-Canadian Meat Pie recipe is one that really surprised me.

I mix 2 1/2 cups all-purpose flour with 1 cup cold unsalted butter and a pinch of 1/2 teaspoon salt to create a flaky crust that holds everything together. In the filling I use a blend of 1/2 lb ground pork and 1/2 lb ground beef, along with a medium yellow onion, diced small potato, and minced garlic to add that kick.

A touch of 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground cloves blend together with a bit of nutmeg and bay leaf. When I stir in the ice water along with a splash of broth my mind drifts back to the times when my family enjoyed these Canadian Meat Pie treats on Christmas Eve and New Year’s Eve.

Why I Like this Recipe

I really enjoy this tourtière recipe for a bunch of reasons. First, I love how the crust comes together perfectly—it feels super satisfying when I roll out that dough and see it come out flaky and golden after baking. Second, the mix of pork and beef, along with all the spices, gives the filling an amazing depth of flavor that just warms me up inside, especially around the holidays. Third, making this pie reminds me of family traditions; it feels nostalgic and kinda like I’m carrying on something special that generations before me enjoyed. Lastly, I like that the recipe isn’t overly complicated, so it feels like a fun, doable challenge in the kitchen that still ends up tasting like a real treat every time.

Ingredients

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Flour gives structure and carbohydrate energy for this pie’s hearty base.
Butter adds rich flavor and creates a tender, flaky crust.
Ground pork supplies protein and fat that makes the filling juicy and savory.
Ground beef delivers extra protein and a robust, meaty taste every time.
Onions bring natural sweetness and fiber, boosting the overall flavor profile.
Garlic infuses a bold flavor that really elevates the meat mixture.
Cinnamon, allspice, cloves and nutmeg add warmth and a hint of exotic zest.
Fresh parsley offers a light burst of color and refreshing flavor.
A small potato contributes extra starch making the filling even heartier.

Ingredient Quantities

2 1/2 cups all-purpose flour

1 cup cold unsalted butter, cubed

1/2 teaspoon salt (for the crust)

1/4 to 1/3 cup ice water

1/2 lb ground pork

1/2 lb ground beef

1 medium yellow onion, finely chopped

2 garlic cloves, minced

1 small potato, peeled and finely diced

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/8 teaspoon ground cloves

1/4 teaspoon ground nutmeg

Salt, to taste

Freshly ground black pepper, to taste

1/2 cup water or low-sodium chicken broth

1 bay leaf

1/4 cup chopped fresh parsley (optional)

How to Make this

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1. Preheat your oven to 375°F and get ready to make the crust and filling.

2. In a large bowl, mix 2 1/2 cups flour with 1 cup cold cubed butter and 1/2 teaspoon salt using a pastry cutter or your fingers until it looks like coarse crumbs.

3. Slowly add about 1/4 to 1/3 cup ice water, just until the dough comes together, wrap it in plastic and chill for at least 30 minutes.

4. While the dough chills, heat a large skillet over medium heat and add 1/2 lb ground pork with 1/2 lb ground beef, cook until they start to brown.

5. Add the finely chopped medium yellow onion, 2 minced garlic cloves and 1 small peeled and finely diced potato; keep stirring until the onion gets soft.

6. Stir in 1/2 teaspoon ground cinnamon, 1/4 teaspoon allspice, 1/8 teaspoon ground cloves and 1/4 teaspoon nutmeg, then season with salt and freshly ground black pepper to taste.

7. Pour in 1/2 cup water or low-sodium chicken broth and add a bay leaf, letting everything simmer for about 10 minutes until the mixture is thick and flavorful and the liquid reduces a bit.

8. Remove the bay leaf and stir in 1/4 cup chopped fresh parsley if you want that extra pop of color.

9. Roll out half of the chilled dough on a floured surface to line a pie dish, fill with the meat mixture, then roll out the remaining dough to cover. Press the edges together to seal and poke a few slits in the top to let steam escape.

10. Bake in the preheated oven for 45-55 minutes until the crust is golden and the filling is bubbly, then let it rest a few minutes before serving. Enjoy your tourtière!

Equipment Needed

1. Oven – for preheating and baking the dish
2. Large mixing bowl – for combining the flour, butter, and salt
3. Pastry cutter (or a fork) – to mix the butter into the flour
4. Measuring cups and spoons – to measure your flour, water, and spices
5. Plastic wrap – for covering the dough during chilling
6. Large skillet – to brown the ground meats and cook the vegetables
7. Cooking spatula or wooden spoon – to stir the meat and veggies while cooking
8. Cutting board – for chopping the onion, garlic, potato, and parsley
9. Sharp knife – for dicing and mincing ingredients
10. Rolling pin – to roll out the chilled dough on a floured surface
11. Pie dish – to assemble and bake the tourtière
12. Oven mitts – to safely handle hot pans and dishes

FAQ

Q: How do I get a flaky crust without overworking the dough?

Just make sure the butter is super cold and mix it in quick. Dont overwork it or the crust might turn tough.

Q: Can I use just one type of meat in this recipe?

Yeah, you can but mixing pork and beef gives it a richer flavor. If you only use one, it might be a little different from the traditional taste.

Q: Do I need to cook the meat filling before putting it in the crust?

No, you cook it in the oven. Just stir in all the spices and water or broth and let it simmer as it bakes.

Q: How can I tell when my tourtiere is fully cooked?

The crust should be golden and the filling bubbly. If your potato pieces seem tender, then youre good to go.

Q: Can I freeze leftovers for later?

Sure thing! Let the pie cool a bit before wrapping it tightly. Thaws well in the fridge and just warm it up in the oven.

Tourtière French-Canadian Meat Pie Recipe Substitutions and Variations

All-purpose flour – you can try whole wheat pastry flour for a nuttier taste, or even a gluten-free blend if needed
Cold unsalted butter – sometimes chilled coconut oil or vegan butter can work well as a substitute
Ground pork – if you want a lighter option, you could use lean ground turkey instead
Ground beef – consider switching out with ground lamb or even bison if you’re feeling adventurous
Low-sodium chicken broth – it’s totally fine to substitute with low-sodium vegetable broth for a slightly different flavor

Pro Tips

1. Make sure your butter stays really cold when you’re cutting it into the flour. If it warms up, your crust might turn tough instead of light and flaky.

2. When you add the ice water to your dough, do it gradually so you don’t end up with a runny mess. It’s better to add too little and then a tiny bit more than to overdo it right away.

3. Keep an eye on the meat while it cooks so it doesn’t become dry. Browning it just enough to get some good flavor works better than overcooking it.

4. Don’t forget to vent your pie before you put it in the oven. Poking a few holes in the top helps release that steam, so you don’t end up with a soggy crust.

Tourtière French-Canadian Meat Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Oven – for preheating and baking the dish
2. Large mixing bowl – for combining the flour, butter, and salt
3. Pastry cutter (or a fork) – to mix the butter into the flour
4. Measuring cups and spoons – to measure your flour, water, and spices
5. Plastic wrap – for covering the dough during chilling
6. Large skillet – to brown the ground meats and cook the vegetables
7. Cooking spatula or wooden spoon – to stir the meat and veggies while cooking
8. Cutting board – for chopping the onion, garlic, potato, and parsley
9. Sharp knife – for dicing and mincing ingredients
10. Rolling pin – to roll out the chilled dough on a floured surface
11. Pie dish – to assemble and bake the tourtière
12. Oven mitts – to safely handle hot pans and dishes

Ingredients

2 1/2 cups all-purpose flour
1 cup cold unsalted butter, cubed
1/2 teaspoon salt (for the crust)
1/4 to 1/3 cup ice water
1/2 lb ground pork
1/2 lb ground beef
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1 small potato, peeled and finely diced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup water or low-sodium chicken broth
1 bay leaf
1/4 cup chopped fresh parsley (optional)

Directions

Preheat your oven to 375°F and get ready to make the crust and filling.
In a large bowl, mix 2 1/2 cups flour with 1 cup cold cubed butter and 1/2 teaspoon salt using a pastry cutter or your fingers until it looks like coarse crumbs.
Slowly add about 1/4 to 1/3 cup ice water, just until the dough comes together, wrap it in plastic and chill for at least 30 minutes.
While the dough chills, heat a large skillet over medium heat and add 1/2 lb ground pork with 1/2 lb ground beef, cook until they start to brown.
Add the finely chopped medium yellow onion, 2 minced garlic cloves and 1 small peeled and finely diced potato; keep stirring until the onion gets soft.
Stir in 1/2 teaspoon ground cinnamon, 1/4 teaspoon allspice, 1/8 teaspoon ground cloves and 1/4 teaspoon nutmeg, then season with salt and freshly ground black pepper to taste.
Pour in 1/2 cup water or low-sodium chicken broth and add a bay leaf, letting everything simmer for about 10 minutes until the mixture is thick and flavorful and the liquid reduces a bit.
Remove the bay leaf and stir in 1/4 cup chopped fresh parsley if you want that extra pop of color.
Roll out half of the chilled dough on a floured surface to line a pie dish, fill with the meat mixture, then roll out the remaining dough to cover. Press the edges together to seal and poke a few slits in the top to let steam escape.
Bake in the preheated oven for 45-55 minutes until the crust is golden and the filling is bubbly, then let it rest a few minutes before serving. Enjoy your tourtière!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.