A spiced pork and beef pie baked in flaky pastry, the centerpiece of Quebec's Christmas Eve table for generations.
Tourtiere is Quebec's signature meat pie, traditionally served on Christmas Eve or New Year's after midnight mass, built from a mix of ground pork and beef simmered with warm baking spices like cinnamon, cloves and allspice, which is what sets it apart from an ordinary meat pie. The filling is cooked down with diced potato and onion until the mixture is thick enough to slice cleanly once baked and cooled, rather than running out watery. Getting the spice level right is a matter of restraint — the cinnamon and cloves should be a background note that makes the pie taste distinctly festive rather than sweet, closer to a savory spice cake than a dessert. A flaky, all-butter pastry top and bottom crust holds everything together, and a few steam vents cut into the top let excess moisture escape during baking. Every Quebec family has strong opinions about the correct spice blend and potato-to-meat ratio, but the pie's role as the anchor of Christmas Eve réveillon meals across French Canada remains constant.
Serves 8
In a large pot, combine ground pork, beef, onion, garlic and diced potato with water or stock. Bring to a simmer over medium heat.
Stir in cinnamon, cloves, allspice, salt and pepper.
Cook uncovered, stirring occasionally, for 30-35 minutes until the potato is soft and the mixture has thickened considerably, with most liquid absorbed.
Cook the filling until it's thick enough to hold its shape on a spoon — a wet filling makes the bottom crust soggy once baked.
Let the filling cool to room temperature before assembling the pie.
Line a pie dish with one sheet of pastry, fill with the cooled meat mixture, and top with the second sheet, crimping the edges to seal.
Cut a few slits in the top crust to let steam escape, then brush with beaten egg.
Bake at 375°F for 45-55 minutes until the crust is deeply golden.
Let the pie rest 15 minutes before slicing so the filling sets.
Cook the filling until it's genuinely thick before it goes into the crust — excess liquid is the main reason a tourtiere ends up with a soggy bottom.
Use a light hand with the warm spices; cinnamon and cloves should be a subtle background note, not an overpowering flavor.
Let the pie rest at least 15 minutes after baking so the filling firms up enough to slice into clean wedges.
Add ground veal to the mix for a three-meat version, common in some Quebec regions.
Serve with a side of ketchup or chili sauce, a very traditional Quebec pairing.
Make individual hand-pies for easier serving at a large gathering.
Refrigerate baked tourtiere up to 4 days. Freeze unbaked or baked pies up to 3 months; bake from frozen at 375°F, adding 25-30 extra minutes if unbaked.
Tourtiere has been a staple of Quebecois Christmas Eve celebrations since French colonial times, with its name likely derived from the tourte pigeon once used in early versions before pork and beef became the standard filling; it remains one of the most beloved traditional dishes in French Canada.
Yes — it freezes exceptionally well either baked or unbaked, making it a practical make-ahead dish for busy holiday cooking.
Reduce the cloves and allspice by half and lean a bit more on cinnamon for a milder, more familiar spice profile.
The filling likely wasn't cooked down enough before assembling — it should be thick and hold its shape on a spoon, with most of the liquid evaporated during the stovetop simmer.
Per serving (260g / 9.2 oz) · 8 servings total
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