Tourtière (Quebec Meat Pie)
A spiced pork and beef pie from Quebec, traditionally served at Christmas and New Year — Canada's most celebrated heritage dish.
About This Recipe
Tourtière is Canada's most iconic heritage dish, a double-crusted meat pie that has been the centrepiece of French-Canadian Christmas celebrations for centuries. Each Quebec family guards their own recipe jealously, but the classic version combines ground pork with beef or veal, flavoured with allspice, cinnamon, cloves and savory (the distinctive herb of Quebec cuisine). Baked until golden and served with pickled beets or chutney, it is hearty, fragrant and deeply satisfying.
Ingredients
Serves 8
- 400 gground pork
- 400 gground beef
- 1large onion(finely diced)
- 3garlic cloves(minced)
- 1celery stalk(finely diced)
- 125 mlbeef stock
- 1 tspdried savory(or thyme)
- ½ tspground allspice
- ¼ tspground cinnamon
- ¼ tspground cloves
- ½ tspsalt
- ½ tspblack pepper
- 2 sheetsshortcrust pastry(for base and lid)
- 1egg(beaten, for egg wash)
Instructions
- 1
Cook the filling
Sauté onion and celery in a little oil over medium heat for 5 minutes. Add garlic and cook 1 minute. Add pork and beef, breaking up, and brown well. Add stock, savory, allspice, cinnamon, cloves, salt and pepper. Simmer for 20–25 minutes until the liquid has evaporated and the mixture is thick and fragrant. Cool completely.
- 2
Assemble the pie
Preheat oven to 200°C (180°C fan). Line a 23cm pie dish with one sheet of shortcrust pastry. Spoon the cooled filling into the pastry case. Brush the pastry rim with egg wash. Place the second pastry sheet on top, press to seal edges, and crimp decoratively. Brush the top with egg wash and cut 3–4 steam vents.
- 3
Bake
Bake for 35–40 minutes until the pastry is deeply golden. Cover loosely with foil if it browns too quickly.
- 4
Rest and serve
Rest for 10 minutes before slicing. Serve with pickled beets, cranberry sauce or Quebec chutney.
Pro Tips
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The filling must be completely dry before going in the pastry — if it's wet, the base will be soggy.
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Savory is the traditional Quebec herb for tourtière. Thyme is the closest substitute.
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Many Quebec families add finely diced potatoes to extend the filling — traditional and delicious.
Variations
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Three-Meat Tourtière: the classic Lac-Saint-Jean version uses pork, beef AND veal for extra richness.
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Wild Game Tourtière: use ground venison, moose or rabbit for a rustic, forested flavour.
Storage
Refrigerate for up to 4 days. Freeze whole baked pie for up to 3 months. Reheat in the oven at 180°C for 20 minutes.
History & Origin
Tourtière has been made in Quebec since the 17th century, derived from the French pasté (pastry). It traditionally used the 'tourte' pigeon, now extinct, which gave the dish its name. Every Quebec family has their own closely guarded recipe, with the spice blend varying from household to household.
Frequently Asked Questions
What is 'savory' and where can I find it?
Savory is a herb common in Quebec cuisine with a flavour between thyme and oregano. Find it in specialty stores or substitute dried thyme.
Can I make it ahead?
Yes — tourtière improves overnight as the spices meld. Make it 1–2 days ahead, refrigerate and reheat before serving.
Nutrition Facts
Per serving (400g / 14.1 oz) · 8 servings total
Time Summary
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