Tourtière (Québec Meat Pie)
A savoury spiced pork pie associated with Québec réveillon and winter holiday tables.
Ingredients
- 1 batch double pie pastry for a 9-inch pie
- 700 g ground pork
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- ½ cup chicken or beef stock
- 1 medium potato, grated
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- Salt and pepper
- 1 egg, beaten (for wash)
Equipment
- 9-inch pie plate
- Skillet
Instructions
Tip: tap Start Cooking for hands-free step mode with built-in timers.
- 1
In a wide pan, cook onion and garlic in a little oil until soft, 5 minutes.
5 min timer - 2
Add pork; break up and cook until no pink remains. Skim excess fat.
- 3
Stir in stock, grated potato and spices. Simmer uncovered until thick, 15–20 minutes. Cool completely.
20 min timer - 4
Preheat oven to 200°C (400°F). Line pie plate with pastry. Fill with cooled meat mixture and top with pastry; crimp and cut vents.
- 5
Brush with egg wash. Bake 40–45 minutes until deeply golden. Rest 15 minutes before slicing.
45 min timer
Notes
- Spice blends vary by family — cinnamon and clove are the most common through Québec.
Substitutions
- ground pork: half pork, half ground veal or beef (traditional in some families)
Storage
Refrigerate up to 4 days.
Freezer
Freeze baked pie up to 3 months. Reheat from frozen at 180°C (350°F) for 45 minutes.
Nutrition not calculated. Cook temperatures follow Health Canada guidance where cited.
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