French Canadian Tourtière (meat pie)

Nicole P.


Tourtière is a meat pie originating from Lower Canada (now Quebec), usually made with finely diced pork and/or veal, or beef. Wild game is often added to enhance the taste of the pie. It is a traditional part of the Christmas and/or Christmas Eve réveillon, New Year's Eve, and Thanksgiving meal in my province of Québec, I hope you will enjoy my recipe :)


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  • 1 lb
    lean ground pork
  • 1/2 lb
    lean ground beef
  • 1
    onion, diced
  • 2
    clove garlic, minced
  • 1/2 c
  • 1/2 tsp
  • 1 tsp
    dried thyme, crushed
  • 3/4 tsp
    ground sage
  • 1/4 tsp
    ground black pepper
  • 1/2 tsp
    ground cloves
  • 1 tsp
  • 1
    recipe pastry for a 9 inch double crust pie

How to Make French Canadian Tourtière (meat pie)


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 10 minutes.
  3. Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
  4. Bake in preheated oven for 20 minutes, remove foil and return to oven. Bake for an additional 15 to 20 minutes until golden brown. Let cool 10 minutes before slicing.

Printable Recipe Card

About French Canadian Tourtière (meat pie)

Course/Dish: Beef, Pork, Savory Pies
Main Ingredient: Pork
Regional Style: Canadian
Other Tags: Quick & Easy, Heirloom

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