Tourtiere

Tourtiere

Tourtiere is a comforting Canadian meat pie combining savory minced pork and aromatic spices encased in golden, crisp pastry. It's perfect served hot with a refreshing green salad and equally delightful enjoyed cold with pickles.

Pork

Prep Time

30 min

Cook Time

30 min

Servings

6

Tourtiere is a traditional French-Canadian meat pie with roots tracing back to Quebec's culinary heritage, popular especially during festive seasons like Christmas. This savory pie blends minced pork with fragrant spices such as cinnamon, allspice, and nutmeg, creating a unique flavor profile that warms both heart and palate. The use of mashed potato not only adds moisture but also gives the filling a pleasing texture and richness. The recipe involves gently frying lean minced pork with onions and garlic, enhanced by warmly spiced vegetable stock, then folding this mixture into fluffy mashed potatoes before encasing all in buttery shortcrust pastry. Baking until the crust turns golden and crisp develops a delightful contrast to the tender, flavorful filling inside. Tourtiere pairs wonderfully with crisp green salads providing freshness and acidity that balance its richness. Leftovers make a great cold meal option, complemented by a selection of pickles to cut through the pie’s richness, making it a versatile dish enjoyed hot or cold across many meals.

Ingredients

  • 1 medium Potatoes
  • 1 tsp Sunflower Oil
  • 500 g Minced Pork
  • 1 finely chopped Onion
  • 1 finely chopped Garlic Clove
  • ¼ tsp Cinnamon
  • ¼ tsp Allspice
  • ¼ tsp Nutmeg
  • 100 ml Vegetable Stock
  • 400 g Shortcrust Pastry
  • To Glaze Egg

Instructions

Preheat your oven to a toasty 200°C (or 180°C if using a fan oven), gas mark 6. Start by boiling the medium potato in salted water until tender enough to mash effortlessly. Once soft, drain well and mash until smooth; allow this comforting base to cool while you prepare the filling. In a non-stick pan, warm the sunflower oil over medium heat. Add the minced pork and finely chopped onion, and sauté swiftly until the meat is richly browned and the onion is translucent and fragrant. Stir in the chopped garlic clove followed by the cinnamon, allspice, nutmeg, vegetable stock, a generous amount of freshly ground black pepper, and a pinch of salt. Mix thoroughly to combine all these hearty flavors, then remove from heat. Blend the spiced pork mixture into the cooled mashed potato, folding gently to distribute the filling evenly without mashing the ingredients further. Let this mixture rest and cool to room temperature, which helps maintain a firm filling inside the pastry. Roll out half of the shortcrust pastry on a lightly floured surface until it comfortably covers the base of a 20–23cm pie dish or flan tin. Press it in gently, ensuring there are no air bubbles. Spoon the filling into the pastry case, spreading it evenly. Moisten the edges of the pastry base with a little water to act as glue, then roll out the remaining pastry to form the lid. Place it over the filling and press the edges together firmly to seal, trimming any excess for a neat finish. Use a fork or your finger to prick the top of the pie to allow steam to escape during baking, which prevents sogginess. Brush the entire pastry surface with beaten egg for an irresistibly glossy and golden finish once baked. Place the pie in the preheated oven and bake for around 30 minutes until the crust is beautifully crisp and golden brown. Once baked, allow the Tourtiere to rest briefly before slicing into generous wedges. Serve with a crisp green salad to add freshness and balance. If you have leftovers, enjoy them cold the next day with an assortment of pickles to brighten each bite. For best results, store leftovers refrigerated and consume within a couple of days.

Quick Info

Prep Time
30 min
Cook Time
30 min
Total Time
60 min
Servings
6

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