French Canadian Tourtière Recipe (Meat Pies)

This French Canadian Tourtière recipe is traditionally cooked during the holidays, but it’s so delicious that you will make it all year long. Two other favourite French Canadian meals that I serve over the holidays are the French Canadian Ragoût de Boulettes (Meatball Stew) and the French Canadian “Ragoût de Pattes de Cochon” (Stewed Pig’s Feet)!

Traditional French Canadian Tourtiere

French Canadian Tourtière Recipe

Crust Ingredients

  • 2 1/4 cups all purpose flour
  • 1 1/4 tsp. salt
  • 1 cup butter, cut into cubes, cold (unsalted)
  • 4 to 6 tbsp. ice water
  • 1 egg yolk (optional)

Tourtière Ingredients

  • 1/2 pound ground veal
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 1/2 tsp of salt
  • 1 tsp of pepper
  • 1/3 cup of water
  • 1 onion chopped
  • 1/8 tsp of ground cloves
  • 1/4 tsp. of nutmeg
  • 1/2 tsp of cinnamon
  • 1/2 tsp of all spice
  • 1 tbs of vegetable oil or olive oil
French Canadian Tourtière Recipe

Crust Pastry Instructions

  1. In a large mixing bowl, combine the flour and salt.
  2. Cut the butter into the flour mixture with a pastry blender. Do not overwork.
  3. Add water by sprinkling over the dough and stir as you sprinkle. Stir to make the dough come together. You can use your hands to help mold the dough (like playdough).
  4. Divide dough in half (one bigger than the other) and form into a ball. Flatten each half into a round disc. Wrap in plastic wrap or container, and refrigerate for about 1 hour.
Slice meat pie

Tourtière Filling

  1. Heat large skillet over medium heat and add oil.
  2. Add ground meats, salt and pepper. Cook until meat is browned and just cooked through, about 8 to 10 minutes.
  3. Add onions, spices, and water, and cook for 5-10 minutes. Let cool completely.
French Canadian Tourtière Recipe

Assembly

  1. Preheat oven to 450 degrees F.
  2. Lightly flour work surface. Roll each pastry round into an 11-inch circle, about 1/8-inch thick.
  3. Use one pastry round to a line a glass pie plate
  4. Add tourtière filling to pastry shell. Cover with a second pastry round.
  5. Seal edges with tines of a fork or your fingers.
  6. Brush pastry with egg yolk (optional).
  7. Score the top of the tourtière with a paring knife as this will allow steam to escape while baking.
  8. Bake tourtière for 15 minutes at 450 degrees F. Reduce oven temperature to 350 degrees F. and bake until crust is golden brown for about another 20-30 minutes.
French Canadian Tourtiere

I hope you enjoyed my French Canadian Tourtière Recipe as much as my family and myself did! If you make it, please share your photos with us on Facebook or Twitter! Also, check out all of our other Recipes!

French Canadian Tourtières (Meat Pies)

The Tourtière is a French Canadian recipe that is traditionally cooked during the holidays, but it's so delicious that you will make it all year long.

Course: Recipes
Cuisine: Canadian
Keyword: meat pies, tourtieres
Author: Lyne
Ingredients
Crust
  • 2 1/4 cups all purpose flour
  • 1 1/4 tsp. salt
  • 1 cup butter cut into cubes, cold (unsalted)
  • 4 to 6 tbsp. ice water
  • 1 egg yolk optional
Tourtière
  • 1/2 pound ground veal
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 1/2 tsp of salt
  • 1 tsp of pepper
  • 1/3 cup of water
  • 1 onion chopped
  • 1/8 tsp of ground cloves
  • 1/4 tsp. of nutmeg
  • 1/2 tsp of cinnamon
  • 1/2 tsp of all spice
  • 1 tbs of vegetable oil
Instructions
  1. Short Crust Pastry
  2. 1. In a large mixing bowl, combine the flour and salt.
  3. 2. Cut the butter into the flour mixture with a pastry blender. Do not overwork.
  4. 3. Add water by sprinkling over the dough and stir as you sprinkle. Stir to make the dough come together. You can use your hands to help mold the dough (like playdough).
  5. 4. Divide dough in half (one bigger than the other) and form into a ball. Flatten each half into a round disc. Wrap in plastic wrap or container, and refrigerate for about 1 hour.
  6. Tourtière Filling
  7. 1. Heat large skillet over medium heat and add oil.
  8. 2. Add ground meats, salt and pepper. Cook until meat is browned and just cooked through, about 8 to 10 minutes.
  9. 3. Add onions, spices, and water, and cook for 5-10 minutes. Let cool completely.
  10. Assembly
  11. 1. Preheat oven to 450 degrees F.
  12. 2. Lightly flour work surface. Roll each pastry round into an 11-inch circle, about 1/8-inch thick.
  13. 3. Use one pastry round to a line a glass pie plate.
  14. 4. Add tourtière filling to pastry shell. Cover with a second pastry pastry round.
  15. 5. Seal edges with tines of a fork or fingers.
  16. 6. Brush pastry with egg yolk (optional).
  17. 7. Score the top of the tourtière with a paring knife as this will allow steam to escape while baking.
  18. 8. Bake tourtière for 15 minutes at 450 degrees F. Reduce oven temperature to 350 degrees F. and bake until crust is golden brown for about another 20-30 minutes.
Lynehttps://ottawamommyclub.ca/
Lyne is a Certified Infant Massage Instructor (CIMI), Certified Professional Wedding Consultant, and an Event Planner. It has always been her dream to create a website dedicated just for Moms since her children were young. Thus, after 10 years, she finally accomplished it, and the Ottawa Mommy Club was born in May 2011. She loves all things Disney and is an avid chocoholic. She was also the Queen B of the BConnected Conference, Canada's Digital Influencer and social media Conference in Ottawa and Toronto.She coordinated the Annual Infant Information Day/Early Years Expo for the City of Ottawa for 8 years. She was also the co-chair of the Navan for Kraft Hockeyville 2009-2011 committee that organized five community events within 6 months, and helped Navan reach the top 10 finalists in Canada. In April 2011, she received the City of Ottawa Mayor's City Builder Award.

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Comments

  1. One thing I am no good at is pastry crust!!! My MIL used to say it was because my hands are too warm. She made the best pie crust and had the coldest hands around!!

    • This recipe is so easy and I am positive that you crust will turn out great. You do need to put it in the fridge, so no need for cold hands lol!

  2. You call them Pets-de-Soeur I grew up calling them brown sugar rolls. Either way they were always a favourite when I was growing up. I’ll have to make some over the holidays.

  3. Being Anglophone and having some knowledge of French (but little Francophone culture), doesn’t Pets de Soeurs mean something impolite? Yummy, but rude….I like it!

  4. The Pets-de-Soeur look great and they are a must try.I love the toutiere pie and have made a similar one before.Thank you for this great post.

  5. This looks delsih , i have never tried to make a meat pie , but i think i will when the weather cools , i love meat pie thanks for sharing your recipe !

  6. I love these meat pies. My inlaws make them for Christmas every year and my mouth waters in anticipation every time. As for the brown sugar role, my mother has made these for as long as I can remember and I just love them because they taste so good !

  7. I make one every year its a family recipe that I grew up with the meats can change depending on what everyone wants but it is an amazing meal.

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