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If you are looking for a deeply comforting, traditional savory pie to anchor your holiday table, look no further than this classic French Canadian Tourtière. A quintessential part of French-Canadian cuisine, this double-crust meat pie is famously served on Réveillon, the traditional feast held on Christmas Eve after Midnight Mass.

The beauty of this recipe lies in its simple, rustic ingredients and aromatic spice profile. A hearty blend of lean ground pork and beef is slow-simmered with onions and garlic, then seasoned with a delicate balance of warm herbs like sage, thyme, and a hint of ground cloves. The result is an incredibly savory, slightly sweet filling that smells just like the holidays.

Baked inside a flaky double pie crust until golden brown, it is a sturdy, satisfying main dish that is practically guaranteed to become a new winter tradition in your household.

Pro-Tips for the Perfect Meat Pie

To ensure your crust stays flaky and your filling develops the best possible flavor, keep these crucial kitchen tips in mind:

• Make it Ahead (The Secret to Flavor): Reviewers overwhelmingly recommend making the meat filling a full 24 hours in advance! Cooking the meat mixture, letting it cool, and storing it in the refrigerator overnight allows the warm spices and savory juices to deeply permeate the meat.
• Cool the Filling: Do not skip the cooling step before assembly. If you spoon steaming hot meat into your raw pastry crust, the heat will melt the butter in the dough, resulting in a soggy, dense bottom crust instead of a flaky one.
• Protect the Edges: Because this pie bakes at a high temperature (425°F), the thin edges of the pie crust will brown much faster than the center. Always cover the edges with a foil shield for the first 20 minutes of baking to prevent them from burning!

Delicious Variations to Try

While this recipe is beautifully traditional, it is also highly adaptable to your family’s preferences. Try these community-approved variations:

• The Pork Purist: For a truly old-school, authentic flavor, swap the 1/2 pound of ground beef for an extra 1/2 pound of ground pork (using 1.5 lbs of pork total).
• Add a Binder: If your meat mixture feels a bit too loose or watery after simmering, traditional cooks recommend stirring in a half-cup of cold mashed potatoes to absorb the juices and bind the filling together.
• Spice Adjustments: If you want to lean into the traditional holiday flavors, add a tiny pinch of nutmeg or allspice to the filling along with the cloves.

Also Read : Kadai Mushroom Recipe

French Canadian Tourtière

Recipe by RecipesVilla

Servings

Adjust servings

+

–

8

servings

Prep time

40

minutes

Cooking time

40

minutes

Calories

405

kcal

Ingredients

• The Meat Filling:

• 1 pound lean ground pork

• 1/2 pound lean ground beef

• 1 onion, diced

• 1 clove garlic, minced

• 1/2 cup water

• 1 1/2 teaspoons salt

• 1/2 teaspoon dried thyme, crushed

• 1/4 teaspoon ground sage

• 1/4 teaspoon ground black pepper

• 1/8 teaspoon ground cloves

• The Crust:

• 1 (14.1 ounce) package double-crust pie pastry (thawed if frozen, or your favorite homemade double pie dough recipe)

Directions

• Simmer the Meat Mixture: In a large saucepan, combine the ground pork, ground beef, diced onion, minced garlic, 1/2 cup water, salt, thyme, sage, black pepper, and cloves. Cook over medium heat, stirring occasionally to break up the meat, until the mixture comes to a gentle boil.
• Reduce and Cook: Reduce the heat to low and simmer until the meat is completely cooked through and most of the liquid has evaporated or been absorbed (about 5 to 10 minutes).
• Cool Completely: Remove the saucepan from the heat and allow the meat mixture to cool completely to room temperature. (Tip: For the best flavor, transfer to an airtight container and refrigerate overnight).
• Prep the Oven and Crust: Preheat your oven to 425°F (220°C). Unroll one of the pie crusts and press it gently into the bottom of a 9-inch pie dish.
• Assemble the Pie: Spoon the cooled meat mixture into the bottom pie crust, spreading it into an even layer. Unroll the second pie crust and drape it over the top of the filling.
• Seal and Vent: Crimp and pinch the edges of the top and bottom crusts together to seal the pie tightly. Use a sharp knife to cut 3 or 4 small slits in the center of the top crust so steam can escape while baking.
• Foil the Edges: Cover the crimped edges of the pie with strips of aluminum foil (or a pie shield) to protect them from burning in the hot oven.
• Bake: Bake in the preheated oven for 20 minutes. Carefully remove the foil strips from the edges, and return the pie to the oven. Continue to bake until the top crust is beautifully golden brown, about 15 to 20 additional minutes.
• Rest and Serve: Remove from the oven and let the pie cool for at least 10 minutes before slicing into wedges. Enjoy warm!

Notes

• Make-Ahead / Storage: Store leftover slices wrapped tightly in foil or in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through.
• Freezing: Tourtière freezes exceptionally well! You can freeze the pie fully baked (allow to cool completely, wrap tightly in foil, and freeze for up to 3 months) or unbaked (assemble, freeze solid, then wrap tightly). If baking from raw frozen, do not thaw; just add 15-20 extra minutes to your baking time.