Canadian Tourtière
A savory Quebec meat pie with three meats, spiced potato, and homemade pastry. Serves 6; estimated hands-on preparation: 40 minutes.
This version of tourtière combines beef, veal, and lamb with potato and spices inside a golden crust. Allow 75 minutes of resting time for the pastry and pie, plus about 85 minutes of cooking.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Make and chill the pastry
Mix the flour and salt. Work in the cubed butter quickly until the mixture looks sandy. Stir the yolks into the water, add gradually, and bring the mixture together into a dough. Knead briefly, shape into a ball, wrap, and refrigerate for at least 60 minutes.
Ready to continue when: The dough forms a ball and feels cold and firm after chilling.
60 min - 02
Brown the bacon and soften the onion
In a large pot, cook the bacon over medium heat for a couple of minutes. Add the onions and sauté for 2 minutes, stirring; add the garlic and cook for 1 minute more.
Ready to continue when: The bacon is beginning to brown and the onion has softened.
5 min - 03
Cook the filling
Add the three meats, grated potatoes, stock, bay leaves, cinnamon, thyme, allspice, and cloves. Stir and season the mixture to taste; cover and cook over medium-high heat for about 15 minutes, stirring occasionally and breaking up large clumps of meat.
Ready to continue when: The mixture has cooked and the liquid has reduced by about half.
15 min - 04
Thicken the filling in the oven
Transfer the mixture to an ovenproof dish and bake at 200 °C for 30 minutes, stirring occasionally. Remove the bay leaves, cinnamon stick, and cloves, then let the filling cool completely.
Temperature: 200 °C / 392 °FReady to continue when: The filling is thick, with no excess liquid, and has cooled completely before assembly.
30 min - 05
Line the pan and add the filling
Preheat the oven to 200 °C and grease a 20 cm pie pan. Divide the pastry into two portions and roll them out on a floured surface. Fit one portion into the pan, add the cooled filling, and spread it evenly.
Temperature: 200 °C / 392 °FReady to continue when: The pastry covers the bottom and sides of the pan, and the filling is evenly distributed.
- 06
Top and brown the tourtière
Cover with the second portion of pastry, seal the edges, and cut a small steam vent in the center. Brush the top with the reserved yolk. Bake at 220 °C for 20 minutes; reduce the oven to 180 °C and bake for another 15 minutes.
Temperature: 220 °C / 428 °FReady to continue when: The crust is golden and cooked through, and steam escapes through the vent.
35 min - 07
Rest and serve
Remove the pie from the oven and let it rest before slicing.
Ready to continue when: The pie holds its shape when sliced after resting.
15 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- Temperaturas de conservación de alimentos por país | EpiSensor episensor.com/es/base-de-conocimientos/temperaturas-de-conservacion-de-alimentos-por-pais
- Pastel de carne especiada (French Canadian tourtiere) - Anna Olson - Receta - Canal Cocina canalcocina.es/receta/pastel-de-carne-especiada-french-canadian-tourtiere
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- Tourtière - Cilantro and Citronella www.cilantroandcitronella.com/es/tourtiere/
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State: Published after documentary validation; no “Tested” label is shown.