Canadian National Dishes

Fort Langley Tourtière

This Fort Langley tourtière follows a ground-meat pie recorded by Parks Canada from a local cookbook. Pork and beef simmer with onion, then meet mashed potato, carrot, peas, sage and warm spices beneath a flaky double crust. The butter-flour paste gives the filling its creamy, sliceable texture. Tourtière recipes vary across Canada; this is the documented Fort Langley version, distinct from the layered, cubed-meat pie associated with Saguenay–Lac-Saint-Jean. Plan ahead for the pastry chill, slow simmer and oven bake.

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Whole golden tourtière and a slice on the right, with clear wooden tabletop on the left.
Tourtière and one cut slice leave open space on the left side of the wide frame.
Prep 35 minutes
Cook 150 minutes
Total 250 minutes
Calories About 760 kcal
Ingredients ↓
Overview

Fort Langley Tourtière

This Fort Langley tourtière follows a ground-meat pie recorded by Parks Canada from a local cookbook. Pork and beef simmer with onion, then meet mashed potato, carrot, peas, sage and warm spices beneath a flaky double crust. The butter-flour paste gives the filling its creamy, sliceable texture. Tourtière recipes vary across Canada; this is the documented Fort Langley version, distinct from the layered, cubed-meat pie associated with Saguenay–Lac-Saint-Jean. Plan ahead for the pastry chill, slow simmer and oven bake.

Practical

Practical

  • Keep the lard and water very cold so the pastry stays tender and flaky.
  • Break the ground meat into fine crumbles as it cooks, then simmer the filling until the carrot is soft and the mixture holds together.
  • Cool the filling before it touches the pastry; a hot filling can soften the bottom crust.
Ingredients

Ingredients

Filling and pastry

  • 375 g lean ground pork
  • 375 g lean ground beef
  • 120 g yellow onion, finely chopped
  • 450 mL water
  • 200 g potatoes, peeled and cubed
  • 100 g carrot, coarsely grated
  • 50 g green peas
  • 2 g ground sage
  • 0.5 g ground cloves
  • 1 g ground cinnamon
  • 1.5 g dried summer savory
  • 4 g fine salt for the filling
  • 1 g ground black pepper
  • 15 g fresh flat-leaf parsley, chopped
  • 25 g unsalted butter
  • 25 g all-purpose wheat flour for thickening
  • 300 g all-purpose wheat flour for pastry
  • 150 g cold lard
  • 3 g fine salt for pastry
  • 120 mL ice-cold water
Directions

Directions

Method

  1. Step 1Mix the pastry flour and salt in a bowl. Cut in the cold lard until the mixture looks like coarse crumbs, then add the ice water a little at a time, just until the dough holds together. Divide into two discs, wrap and chill for 30 minutes.

  2. Step 2Put the peeled, cubed potatoes in a small saucepan, cover with water and boil until easily pierced, about 12–15 minutes. Drain well and mash until smooth; measure 200 g for the filling.

  3. Step 3Heat the oven to 200°C. Set a rimmed baking tray on the middle rack to catch any filling that bubbles over, and keep the 23 cm deep pie plate ready.

  4. Step 4Keep raw ground meat refrigerated at 4°C or colder until cooking; thaw it in the refrigerator, never at room temperature. Separate it from ready-to-eat food and wash hands and tools after handling. Put the pork, beef and onion in a large lidded saucepan with the measured water. Bring to a gentle simmer, breaking the meat into small crumbles. Cover and simmer for about 60 minutes, stirring occasionally; verify that the meat reaches at least 71°C with a digital thermometer.

  5. Step 5Stir in the mashed potato, grated carrot, peas, sage, cloves, cinnamon, savory, filling salt, pepper and parsley. Simmer uncovered for 20–25 minutes, stirring often, until the carrot is tender and the mixture is cohesive.

  6. Step 6Work the butter and filling flour together into a smooth paste. Stir it into the simmering meat mixture and cook for several minutes until creamy and thick. Taste the filling and adjust only with the measured seasonings already listed.

  7. Step 7Spread the hot filling in a shallow dish and cool it until it is no longer steaming, about 20 minutes. Keep the cooling time under 2 hours; do not leave the filling at room temperature longer.

  8. Step 8Roll the larger pastry disc on a lightly floured surface and fit it into the deep pie plate. Spoon in the cooled filling and level it gently without packing it down.

  9. Step 9Roll the second pastry disc and place it over the filling. Trim and crimp the edges to seal, then cut several small vents in the top crust.

  10. Step 10Bake on the heated tray for 45–50 minutes, until the crust is deep golden and the centre reaches at least 74°C. If the crust browns too quickly, tent it loosely with foil while the centre finishes heating.

  11. Step 11Rest the pie for 15 minutes before cutting so the filling settles. Serve warm; a fresh green salad or tart cranberry relish may accompany it, but neither is part of the measured recipe.

  12. Step 12Refrigerate leftovers in shallow containers within 2 hours. Eat within 2–3 days or freeze; reheat portions until the centre reaches 74°C.

Practical

Practical

Serving

This pie takes time, so make the pastry and filling earlier in the day if that suits your schedule. Keep the crust cold while you work and cool the filling before assembly for a neater slice. A sharp knife helps cut through the double crust without pressing out the filling. Serve the pie warm with a crisp green salad or a spoonful of tart cranberry relish. Refrigerate leftovers in shallow containers within 2 hours and use them within 2–3 days, or freeze for longer storage.

Control points

Control points

  • The bottom crust is soft: the filling may have been too wet or too hot when assembled. Drain excess liquid and cool the filling before filling the pastry next time.
  • The top crust browns before the centre is hot: cover it loosely with foil and continue baking until the centre reaches at least 74°C.
Nutrition

Nutrition

  • Serving sizeAbout 300 g pie per portion
  • Calories760 kcal
  • Carbohydrate51 g
  • Protein28 g
  • Fat52 g
  • Fibre3 g
  • Sodium700 mg

Estimate per one-sixth pie using generic composition data for lean raw pork and beef, flour, lard, butter and vegetables. Meat leanness, pastry handling, salt retention and slice size vary, so values are approximate rather than a laboratory analysis.

Allergens and food safety

Allergens and food safety

Contains wheat/gluten in the pastry and thickener, and milk in the butter. Lard is pork-derived. Check packaged ingredient labels and prevent cross-contact with clean tools and surfaces.

FAQ

FAQ

Can I make the filling ahead?

Yes. Cool it quickly in a shallow dish, refrigerate it within 2 hours and use it within 2 days. Bring it just to warm before filling the pastry, then bake the assembled pie until its centre reaches 74°C.

Closing notes

Closing notes

  • Chill the pastry and cool the filling before assembly for a flaky crust.
  • Cook ground meat to at least 71°C, bake the pie centre to 74°C, and chill leftovers promptly.