Traditional Quebec Tourtière
This beloved recipe for Tourtière, a traditional French Canadian meat pie, has been lovingly passed down through generations in my family. Originating from my maternal grandmother in Montreal, this savory pie combines rich ground meats with a delightful mix of spices, making it an essential dish for our holiday celebrations. Each Christmas, we gather around the table to enjoy Mom's Tourtières, filled with tender beef, pork, and creamy mashed potatoes, all enveloped in a flaky, golden crust. It's not just a meal; it's a symbol of our family's enduring traditions, love, and cherished memories over the years. Join us in celebrating the warmth of family and the spirit of the season with this heartwarming dish.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
ground beef
2 lbs (ground)
ground pork
1 lb (ground)
potatoes
5-6 (cooked and lightly mashed)
salt
1 teaspoon
pepper
1 teaspoon
allspice
1 teaspoon
ground cloves
1 teaspoon
poultry seasoning
1 teaspoon
thyme
1 teaspoon
sage
1 teaspoon
butter
2 tablespoons (melted)
pie crusts
2 (2 count) boxes (ready-made)
Instructions
1
In a large skillet, cook the ground beef and ground pork over medium heat until fully browned. Drain any excess fat and transfer the meat to a large mixing bowl.
2
In the same bowl, add the cooked and lightly mashed potatoes, combining them with the meat thoroughly.
3
Sprinkle in the salt, pepper, allspice, ground cloves, poultry seasoning, thyme, and sage. Mix well to ensure even distribution of the seasonings. Taste the mixture and adjust the seasonings as desired.
4
Prepare two pie plates by placing a pie crust in each. Ensure the crust fits snugly along the sides.
5
Divide the meat and potato mixture evenly between the two pie crusts, spreading it out to form a uniform layer.
6
Cover each pie with the remaining pie crust, sealing the edges by crimping them with your fingers or a fork. Cut 5 to 6 small vent holes in the top crust to allow steam to escape.
7
Brush the tops of the pies with melted butter for a golden finish.
8
Bake in a preheated oven at 350°F (175°C) for 20 to 30 minutes, or until the crusts are golden brown and cooked through.
9
Allow the pies to cool slightly before slicing and serving. Enjoy this timeless dish with your family and friends!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Traditional Quebec Tourtière?
Traditional Quebec Tourtière is a savory French Canadian meat pie often served during holiday celebrations like Christmas.
What types of meat are used in this tourtière recipe?
This recipe uses a combination of ground beef and ground pork.
How much ground beef is required?
The recipe calls for 2 lbs of ground beef.
How much ground pork is needed?
You will need 1 lb of ground pork.
How should the potatoes be prepared for the filling?
The 5 to 6 potatoes should be cooked and lightly mashed before being mixed with the meat.
What spices are used to season the meat mixture?
The seasoning includes allspice, ground cloves, poultry seasoning, thyme, sage, salt, and pepper.
How much allspice is used in the recipe?
The recipe uses 1 teaspoon of allspice.
Is ground cloves included in this tourtière?
Yes, the recipe includes 1 teaspoon of ground cloves.
How much poultry seasoning is added?
You should add 1 teaspoon of poultry seasoning to the meat mixture.
What is the amount of thyme and sage required?
The recipe calls for 1 teaspoon of thyme and 1 teaspoon of sage.
What is the recommended oven temperature for baking?
The oven should be preheated to 350°F (175°C).
How long does the tourtière need to bake?
The pies should bake for 20 to 30 minutes until the crusts are golden brown.
How many pies does this recipe make?
This recipe is designed to make two meat pies.
What kind of pie crust should I use?
The recipe suggests using two boxes of ready-made pie crusts (2 count each).
Do I need to cook the meat before putting it in the pie?
Yes, you should brown the ground beef and pork in a skillet and drain the fat before assembling the pie.
Should I drain the fat from the cooked meat?
Yes, it is recommended to drain any excess fat after browning the meat.
Why do I need to cut vent holes in the top crust?
Cutting 5 to 6 small vent holes allows steam to escape while the pie is baking.
What is used to give the crust a golden finish?
The tops of the pies are brushed with 2 tablespoons of melted butter before baking.
How do I seal the edges of the pie?
You can seal the edges by crimping them with your fingers or using a fork.
Can I adjust the seasonings in the meat mixture?
Yes, the instructions suggest tasting the mixture and adjusting the seasonings to your preference.
Where did this family recipe originate?
This recipe originated from the author's maternal grandmother in Montreal.
Is this a traditional Christmas dish?
Yes, it is described as an essential dish for holiday celebrations and Christmas.
Should the pie be served immediately after baking?
The recipe recommends allowing the pies to cool slightly before slicing and serving.
What is the texture of the potato component?
The potatoes should be lightly mashed to create a creamy texture within the meat filling.
What is the total number of ingredients in this recipe?
There are 12 ingredients in total for this recipe.
Is this a savory or sweet pie?
Tourtière is a savory meat pie.
How much salt and pepper is used?
The recipe uses 1 teaspoon of salt and 1 teaspoon of pepper.
How many vent holes should be cut in the top?
You should cut 5 to 6 small vent holes in the top crust.
What size pie plates should be used?
The recipe calls for two standard pie plates.
What is the primary flavor profile of the spices?
The spices provide a warm, savory, and aromatic profile typical of traditional French Canadian cuisine.