Canadian National Dishes

Québec Meat Pie (Pâté à la viande québécois)

This Québec-style meat pie has a gently seasoned ground-pork filling with onion, garlic, milk and grated potato, enclosed in a flaky double crust. Pâté à la viande and tourtière are often overlapping names for this kind of pie; this version is distinct from the deep, layered Saguenay–Lac-Saint-Jean tourtière.

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A wide view of a Québec pork pie beside a plated slice with its filling visible.
The whole pie and a serving show the flaky crust and moist filling.
Prep 25 minutes
Cook 70 minutes
Total 135 minutes
Calories About 380 kcal per serving
Ingredients ↓
Overview

Québec Meat Pie (Pâté à la viande québécois)

In French-Canadian usage, pâté à la viande and tourtière often refer to a pie of ground pork, onion and seasonings baked in a pie pan. Recipes vary by family and region. This Québec version includes grated potato and milk in the filling, which simmers until thick before it is cooled and enclosed in pastry. It is not the deeper multi-layer meat-and-potato pie associated with Saguenay–Lac-Saint-Jean. The warm spices should be present but restrained, letting the pork remain the main flavour.

Practical

Practical

  • Keep the pastry cold and the filling fully chilled before assembly; warm filling can soften the dough and make the base soggy.
  • Stir the pork mixture often while it simmers so milk does not catch on the pan and the potato cooks evenly.
  • Seal the rim well and cut a center vent so steam can escape without splitting the crust.
Ingredients

Ingredients

Pork and potato filling

  • 450 g lean ground pork, kept refrigerated until cooking
  • 125 g yellow onion, finely diced
  • 5 g garlic, minced
  • 250 ml whole milk
  • 250 g russet potato, peeled and coarsely grated
  • 3 g fine salt
  • 1 g ground black pepper
  • 0.5 g ground cinnamon
  • 0.2 g ground cloves
  • 1 g dried summer savory

Pastry

  • 250 g cold prepared double-crust pastry, enough for one 23 cm pie; check package allergens
  • 15 ml milk, for brushing the top crust
Directions

Directions

Method

  1. Start the fillingIn a wide saucepan, combine the ground pork, onion, garlic, milk, salt, pepper, cinnamon, cloves and savory. Break up the pork with a spoon and bring the mixture to a gentle simmer over medium heat.

  2. Cook the porkLower the heat and simmer uncovered, stirring often, until the pork is fully cooked and the mixture thickens, about 25 minutes. Check the pork in several places with a clean digital thermometer; it must reach at least 71°C.

  3. Add the potato and coolStir in the grated potato and simmer, stirring frequently, until tender and thick, about 15 minutes. Transfer the filling to a shallow container and cool promptly, then refrigerate until cold, about 30 minutes. Do not assemble the pie while the filling is hot.

  4. Assemble the pieHeat the oven to 200°C. Fit half the cold pastry into a 23 cm pie plate. Spoon in the chilled filling and level it, leaving the rim clear. Cover with the remaining pastry, press and crimp the edges, trim excess, and cut a small steam vent in the center.

  5. BakeBrush the top lightly with milk. Bake on a rimmed tray until the crust is golden and the filling is steaming, about 30 minutes. If the edges brown too quickly, cover them loosely with foil. If you are uncertain that the center is hot enough, verify that it reaches 74°C.

  6. Rest and serveRest the pie for 10 minutes so the filling settles, then slice and serve hot. Refrigerate leftovers within 2 hours.

Practical

Practical

Serving

Keep raw pork refrigerated and separate from ready-to-eat food. Wash hands, utensils and work surfaces after handling it. Cool the cooked filling promptly in a shallow container and refrigerate it; do not leave it at room temperature for more than 2 hours. Use a clean spoon when tasting. For easier shaping, follow the pastry package's chilling directions and avoid adding excess flour.

Make-ahead

Serve with pickled beets, other pickles, cooked vegetables or a crisp green salad. These sides are optional and are not included in the yield or nutrition estimate. Refrigerate leftover pie within 2 hours, use within 2–3 days and reheat slices to 74°C. The baked pie can be frozen tightly wrapped; thaw in the refrigerator and reheat until the center reaches 74°C.

Nutrition

Nutrition

  • Serving sizeOne-sixth of the pie
  • CaloriesAbout 380 kcal
  • CarbohydrateAbout 26 g
  • ProteinAbout 19 g
  • FatAbout 21 g
  • FibreAbout 2 g
  • SodiumAbout 500 mg

These are rounded estimates based on generic ingredient data and commercial pastry. Pork fat percentage, pastry formulation and salt levels vary, so package labels will change the result.

Allergens and food safety

Allergens and food safety

Milk is used in the filling and as a pastry wash. Prepared pastry contains wheat and may also contain milk, egg, soy or other allergens; read the package and cross-contact statement. Keep raw ground pork chilled and separate from ready-to-eat foods. Cook the pork filling to at least 71°C, measured in several places with a clean thermometer. Cool promptly and refrigerate. Bake until the center is steaming hot; verify 74°C if needed. Refrigerate leftovers within 2 hours, use within 2–3 days and reheat to 74°C.

Closing notes

Closing notes

  • The texture: grated potato thickens the pork filling while keeping it moist beneath the pastry.
  • The key technique: cool the filling completely before assembling the pie.