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Canadian Meat Pie Recipe

Canadian Meat Pie Recipe

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.
TOTAL TIME: Prep: 30 min. Bake: 30 min. + standing YIELD:8 servings


  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup plus 2 tablespoons shortening
  • 1 egg, beaten
  • 2 to 3 tablespoons cold water
  • 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


  • 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 wrap 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. Yield: 8 servings.

Nutritional Facts

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

Reviews for Canadian Meat Pie

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PunkinCat User ID: 8637671 238105
Reviewed 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."

maryko User ID: 3263250 37353
Reviewed Jul. 22, 2008

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

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