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Canadian Meat Pie

Total Time

Prep: 30 min. Bake: 30 min. + standing

Makes

8 servings

This hearty meat pie has a filling seasoned with a tasty combination of herbs and spices and is topped with a flaky golden crust. Called tourtiere, it's a dish traditionally served by French Canadians following mid-night Mass on Christmas Eve.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup plus 2 tablespoons shortening
  • 1 egg, beaten
  • 2 to 3 tablespoons cold water
  • FILLING:
  • 3/4 pound ground beef
  • 3/4 pound ground pork
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1/4 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground cloves
  • Milk

Directions

  1. In a large bowl, combine flour and salt. Cut in shortening until the mixture resembles coarse crumbs. Add egg and water; toss lightly with a fork until dough forms a ball. Divide dough in half; wrap in plastic and refrigerate.
  2. In a large skillet, cook beef, pork, onion and garlic over medium heat until meat is no longer pink; drain. Stir in seasonings; heat through.
  3. On a floured surface, roll out one portion of dough. Line a 9-in. pie plate with bottom pastry. Spoon filling into crust. Roll out remaining dough to fit top of pie. Place over filling. Seal and flute edges. Brush pastry with milk; cut slits in top.
  4. Bake at 375° for 30-35 minutes or until golden brown, covering edges loosely with foil if necessary. Let stand for 15 minutes before cutting.

Nutrition Facts

1 piece: 480 calories, 32g fat (9g saturated fat), 83mg cholesterol, 643mg sodium, 26g carbohydrate (2g sugars, 1g fiber), 21g protein.

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Reviews

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Average Rating:
  • BradleyMac
    Mar 19, 2020

    Excellent Tourtiere. I have been making this for every Christmas eve since 2017.

  • PunkinCat
    Nov 25, 2015

    I made this pie for the first time and it turned out pretty well. The only thing I would do differently is perhaps make some gravy to go with the meat; as prepared, I felt the pie was a little too dry. On the upside, the crust is TO DIE FOR. Flaky and delicious; in fact, I will be using the pie crust for other pies, as well.

  • OGMer
    Jun 21, 2013

    No comment left

  • parsonjim
    Jan 5, 2013

    No comment left

  • maryko
    Jul 22, 2008

    this sounds like my mother-in-law old recipe for gorton ? not sure of spelling!

  • SusanCJones
    Jan 9, 2007

    No comment left

  • franw
    Dec 27, 2005

    No comment left