Canadian National Dishes

Québec-Style Tourtière with Pork and Beef

Tourtière is part of French-Canadian food traditions, especially around holiday gatherings. Québec has several regional meat pies: this recipe follows the Montréal-style approach of finely ground pork and beef in a flaky double crust, seasoned with savory, thyme and warm spices. The deep-dish tourtière du Lac-Saint-Jean is a distinct dish, usually made with cubed meats and a thicker crust; this is not that version. Recipes vary from family to family, so the seasoning here is a balanced home interpretation rather than a single canonical formula.

Canadian National Dishes
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A whole golden tourtière and a plated slice reveal the seasoned ground-meat filling, with cranberry relish nearby.
A slice reveals the gently spiced pork-and-beef filling.
Prep 45 minutes
Cook 75 minutes
Total 3 hours
Calories 720 kcal
Ingredients ↓
Overview

Québec-Style Tourtière with Pork and Beef

Tourtière is part of French-Canadian food traditions, especially around holiday gatherings. Québec has several regional meat pies: this recipe follows the Montréal-style approach of finely ground pork and beef in a flaky double crust, seasoned with savory, thyme and warm spices. The deep-dish tourtière du Lac-Saint-Jean is a distinct dish, usually made with cubed meats and a thicker crust; this is not that version. Recipes vary from family to family, so the seasoning here is a balanced home interpretation rather than a single canonical formula.

Practical

Practical

  • Keep the butter cold and stop adding water as soon as the pastry holds together; excess water makes the crust tough.
  • Cool the filling before it touches pastry. A hot filling melts the butter in the lower crust and can make it soggy.
Ingredients

Ingredients

Double-crust pastry

  • 400 g all-purpose flour, plus more for rolling
  • 6 g fine salt
  • 250 g unsalted butter, very cold and diced
  • 120 mL ice-cold water

Ground-meat filling

  • 450 g lean ground pork
  • 450 g 85%-lean ground beef
  • 150 g yellow onion, finely diced
  • 10 g garlic, minced
  • 180 mL low-sodium beef stock
  • 40 g fine dry breadcrumbs
  • 2 g dried thyme
  • 2 g dried summer savory
  • 1 g ground cinnamon
  • 0.4 g ground cloves
  • 0.5 g ground nutmeg
  • 8 g fine salt
  • 2 g black pepper

Egg wash

  • 1 large egg, beaten
  • 15 mL water
Directions

Directions

Method

  1. Step 1Whisk flour and 6 g salt. Cut in the cold butter until the largest pieces are pea-sized. Add the ice water gradually, tossing just until the dough holds when pressed; you may not need all 120 mL. Divide into two discs, one slightly larger, wrap and chill 30 minutes.

  2. Step 2Combine pork, beef, onion, garlic, stock, breadcrumbs, thyme, savory, cinnamon, cloves, nutmeg, 8 g salt and pepper in a heavy saucepan. Bring to a gentle simmer, breaking up the meat. Cook 20–25 minutes, stirring, until no pink remains and the filling reaches at least 71°C throughout. Remove from heat and cool 15 minutes.

  3. Step 3Heat oven to 220°C. Roll the larger dough disc to about 3 mm and line a 23 cm pie dish without stretching. Add the cooled filling and level it. Roll the second disc over the top, trim and crimp the edges, then cut 3–4 steam vents. Beat the egg with 15 mL water and brush the top.

  4. Step 4Bake on a rimmed sheet at 220°C for 15 minutes. Reduce to 190°C and bake 30–40 minutes more, until deeply golden. Insert a clean thermometer through a vent into the centre; the filling must reach 74°C. Shield the rim if it browns too quickly.

  5. Step 5Rest the pie 15 minutes before slicing so the filling settles. Serve hot with tangy ketchup, pickles or a crisp green salad.

Practical

Practical

Serving

Cut into 8 slices and serve hot with tangy ketchup, pickles or a crisp green salad. A little cranberry relish is also welcome.

Make-ahead

Cool leftovers promptly and refrigerate covered at or below 4°C within 2 hours. Use within 3–4 days. Freeze tightly wrapped slices for up to 2 months for best quality; thaw in the refrigerator.

Storage and reheating

Reheat only the portion you plan to eat in a 175°C oven until hot throughout; check the centre reaches 74°C. Reheat once.

Control points

Control points

  • The bottom crust is pale: place the pie on a preheated heavy sheet and bake on the lower-middle rack; check the base before removing it.
  • The filling seems loose: simmer it until thick and let it cool before assembly; breadcrumbs absorb excess liquid as the pie rests.
  • The edge browns too fast: cover only the rim loosely with foil while the centre finishes baking.
Nutrition

Nutrition

  • Serving size1 slice (1/8 pie; about 260 g, estimated)
  • Calories720 kcal
  • Carbohydrate45 g
  • Protein31 g
  • Fat48 g
  • Fibre2 g
  • Sodium850 mg

Rounded ingredient-based estimates for 8 slices; not laboratory-tested. Meat fat percentage, stock and breadcrumb labels change the values.

Allergens and food safety

Allergens and food safety

Contains wheat/gluten, milk, egg and meat. Commercial stock may contain celery; check the label. Wash hands and tools after handling raw meat. Keep cold at or below 4°C and discard if left at room temperature over 2 hours.

FAQ

FAQ

Can I use store-bought pastry?

Yes. Use enough chilled pastry for a 23 cm double-crust pie and follow the package handling directions. Keep the filling cold and fully cooked before assembly.

Can I make the filling ahead?

Yes. Refrigerate it promptly in a shallow covered container and use within 1–2 days; bring it back to a safe hot temperature as the pie bakes.

Québec-Style Tourtière with Pork and Beef

Québec-Style Tourtière with Pork and Beef

  • Cool the filling before it goes into the pastry and vent the top crust.
  • A rest after baking helps the spiced filling slice neatly.