Imagine a pie so rich, so hearty, and so deeply satisfying that it tells a story of tradition, comfort, and pure culinary delight. The Tourtière, a legendary French-Canadian meat pie, is not just a dish—it's a journey through generations of flavor, warmth, and cultural heritage. Packed with perfectly seasoned ground beef and pork, nestled in a golden, flaky crust, this recipe is about to transform your dinner table into a celebration of rustic, mouth-watering goodness.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 tsp sage
- 1 pie crust (top and bottom)
- Salt and pepper to taste
Instructions
- Prepare all ingredients by finely dicing the onion and mincing the garlic. Measure out the ground beef, ground pork, and spices.
- In a large skillet over medium heat, sauté the diced onions until translucent and soft, about 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add ground beef and ground pork to the skillet, breaking the meat into small crumbles with a wooden spoon.
- Season the meat mixture with thyme, sage, salt, and pepper. Stir to combine all ingredients thoroughly.
- Cook the meat mixture until it is completely browned and no pink remains, approximately 8-10 minutes.
- Drain any excess fat from the skillet to prevent a greasy pie.
- Allow the meat mixture to cool slightly, about 15 minutes, to prevent soggy pie crust.
- Preheat the oven to 375°F (190°C).
- Line a 9-inch pie dish with the bottom pie crust, trimming edges as needed.
- Pour the cooled meat mixture evenly into the pie crust.
- Cover the filling with the top pie crust, crimping edges to seal and cutting small vents for steam to escape.
- Brush the top crust with an egg wash for golden color (optional).
- Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and crispy.
- Remove from oven and let cool for 10-15 minutes before slicing to allow filling to set.
- Slice into 8 equal portions and serve warm.
Tips
- Drain excess fat thoroughly to prevent a soggy bottom crust and ensure a crisp, flaky texture.
- Let the meat mixture cool before filling the pie to maintain the structural integrity of your crust.
- For an extra golden and glossy top, don't skip the egg wash—it adds a professional bakery-style finish.
- Use a mix of ground beef and pork for the most authentic and flavorful filling.
- Make sure to create small vents in the top crust to allow steam to escape and prevent a soggy top.
- Let the pie rest for 10-15 minutes after baking to allow the filling to set, making it easier to slice and serve.
- Serve warm with a side of tangy pickles or a crisp green salad to balance the rich meat filling.
Nutrition Facts
Calories: 257kcal
Carbohydrates: 8g
Protein: 20g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 55mg
