Authentic Quebec Tourtière
This traditional French-Canadian meat pie, known as Tourtière, evokes the cozy holidays of my childhood in Quebec. Each year, as Christmas approached, the delightful aroma of savory meat pies filled our home, creating cherished memories and a sense of community. After marrying and moving to the US, I brought this beloved recipe with me, ensuring that my family could also enjoy this festive dish. Now, every Christmas— and often throughout the winter—my husband and kids eagerly anticipate the rich flavors and hearty filling of this delicious pie. A combination of ground beef, pork, and veal, seasoned with aromatic spices, makes this dish a true comfort food masterpiece that’s perfect for gatherings or cozy family dinners.
6
Servings
400
Calories
13
Ingredients
Ingredients
Ground beef
1/3 lb (raw)
Ground pork
1/3 lb (raw)
Ground veal
1/3 lb (raw)
Onion
1 small (finely chopped)
Potato
1 small (grated)
Garlic clove
1 (crushed)
Salt
1/2 teaspoon (to taste)
Celery salt
1/4 teaspoon (to add flavor)
Ground clove
1/4 teaspoon (to enrich the taste)
Ground cinnamon
1/8 teaspoon (for warmth)
Ground nutmeg
1/8 teaspoon (to complement the flavors)
Water
1/2 cup (to help cook the meat)
Pastry for double-crust pie
1 (store-bought or homemade)
Instructions
1
In a large saucepan, combine the ground beef, ground pork, ground veal, chopped onion, grated potato, crushed garlic, salt, celery salt, ground clove, ground cinnamon, ground nutmeg, and water.
2
Bring the mixture to a boil over medium heat. Reduce the heat to medium-low and let it simmer uncovered for 20 minutes or until the meat is fully cooked and the mixture is well combined.
3
Remove from heat and allow the mixture to cool. For best results, refrigerate overnight to allow the flavors to meld together even more.
4
Preheat your oven to 400°F (200°C). Line a pie dish with the pastry for the bottom crust, making sure it covers the sides.
5
Pour the cooled meat mixture into the prepared pie crust, spreading it evenly.
6
Cover the pie with the top crust, ensuring to cut steam vents in the top to allow air to escape while baking.
7
Bake in the preheated oven for approximately 45 minutes or until the top crust is golden brown.
8
Remove from the oven and let it cool for a few minutes before slicing. This pie freezes well for future enjoyment.
Nutrition Information
25g
Fat
20g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Quebec Tourtière?
Tourtière is a traditional French-Canadian meat pie, known for its rich flavors and aromatic spices, typically served during the holidays in Quebec.
What types of meat are used in this Tourtière recipe?
This recipe uses a combination of 1/3 lb ground beef, 1/3 lb ground pork, and 1/3 lb ground veal.
How long does the meat mixture need to simmer?
The meat mixture should simmer uncovered for approximately 20 minutes until the meat is fully cooked.
At what temperature should the oven be set?
The oven should be preheated to 400°F (200°C) for baking the pie.
How long does the pie need to bake?
Bake the pie in the preheated oven for approximately 45 minutes or until the top crust reaches a golden brown color.
Why is a grated potato included in the ingredients?
The grated potato is added to the meat mixture to help bind the ingredients and contribute to the hearty texture of the filling.
Can I make the meat filling in advance?
Yes, for the best results, it is recommended to refrigerate the meat mixture overnight to allow the flavors to meld together before baking.
How many servings does this recipe provide?
This recipe yields 6 servings.
What spices are essential for this Quebec meat pie?
The key aromatic spices include ground clove, ground cinnamon, ground nutmeg, salt, and celery salt.
Is it necessary to cut steam vents in the top crust?
Yes, cutting steam vents in the top crust is important to allow air and steam to escape while the pie is baking.
Can this pie be frozen?
Yes, this Tourtière freezes well, making it a great option for future meals or holiday preparation.
What kind of pastry is required?
You will need pastry for a double-crust pie, which can be either store-bought or homemade.
How many calories are in one serving?
There are approximately 400 calories per serving of this meat pie.
How much fat is in a serving of Tourtière?
Each serving contains 25g of fat.
What is the protein content per serving?
Each serving of this meat pie provides 25g of protein.
How many carbohydrates are in a serving?
There are 20g of carbohydrates per serving.
How should the onion be prepared?
One small onion should be finely chopped before being added to the saucepan with the meats.
Does the recipe use fresh or crushed garlic?
The recipe calls for one clove of garlic that has been crushed.
What is the purpose of adding water to the meat?
1/2 cup of water is added to the meat and vegetable mixture to help cook the meat and keep the filling moist.
Which category of food does this recipe belong to?
This recipe is categorized under Savory Pies.
Is this a traditional Christmas recipe?
Yes, it is a beloved festive dish traditionally served during Christmas and throughout the winter in French-Canadian culture.
What is the total number of ingredients needed?
There are 13 total ingredients required for this recipe.
How much ground clove is used?
The recipe calls for 1/4 teaspoon of ground clove to enrich the taste.
How much ground cinnamon is included?
The recipe uses 1/8 teaspoon of ground cinnamon for warmth.
Should the meat mixture be hot when added to the crust?
No, you should remove the mixture from the heat and allow it to cool (or refrigerate it) before pouring it into the prepared pie crust.
What type of potato is best for this recipe?
The recipe specifies using one small grated potato; generally, a starchy potato works well for binding.
Is there any celery in the recipe?
The recipe uses 1/4 teaspoon of celery salt for flavor rather than fresh celery stalks.
What is the recommended amount of salt?
Use 1/2 teaspoon of salt, or adjust to your personal taste.
Can I use just beef and pork if I cannot find veal?
While the traditional recipe uses a mix of beef, pork, and veal, you can adjust the meat ratios if veal is unavailable.
How should the pie be cooled after baking?
Let the pie cool for a few minutes after removing it from the oven before you begin slicing it.