Rustic Holiday Tourtière

Tourtière is a cherished traditional French-Canadian meat pie that has graced holiday tables for generations. It symbolizes warmth and celebration, bringing families together during the Canadian winter with cherished rustic charm.

“I had tourtière occasionally at Christmas time growing up in a French-Canadian town in Alberta and didn’t think much of it. It wasn’t until later when I started cooking in a professional kitchen that I really fell in love with the dish.

My Chef at the time was French Canadian and previously worked at the Fairmont Chateau Frontenac and he shared with me his family’s recipe. I don’t know if the recipe was that much better than what I had when I was young or if my tastes had changed. Either way, I really enjoyed this meat pie when I tried it this time. I found his recipe so simple and satisfying. I now make it with my grandmother’s pastry recipe and a small amount of dried fruit to it as well. It’s a great dish to make in advance and avoid some last-minute dinner stress.”

This version honours the classic recipe and elevates the flavors with a blend of ground pork, fragrant spices, and a touch of maple sweetness nestled in a golden, buttery crust. Whether you are embracing tradition or discovering tourtière for the first time, this dish is perfect for cozy winter gatherings and holiday celebrations.
Recipe

Tourtière

Yield: 8 people

For the filling:

2kg fresh ground pork
200ml water
2 cloves garlic, minced
2 onions, diced
15ml cinnamon
5ml clove
5ml all spice
50ml maple syrup
1 sprig fresh thyme
250ml assorted dried fruit
1 potato, peeled and diced

Method:

In a large pot, combine all ingredients except the fruit and potato.

Mix by hand and season with salt and pepper until thoroughly combined.

Bring to a simmer over medium heat stirring occasionally.

Once at a light simmer, cook for 3 hours while continuing to stir occasionally.

While the filling is cooking, there will be time to prepare the pie dough.

After 2 hours or so, the mixture should be tender and there should be very little moisture left.

At this point, adjust seasoning as desired and add fruit and potato.

Cook for another 30-45 minutes until potato is tender but not yet falling apart.

Transfer finished filling to large dish and allow to cool completely before using.

Cooled tourtière filling can be kept refrigerated for 72 hours or frozen as well.

Preparing the dough:

625ml A.P. flour
225gr lard or butter
15ml baking powder
7ml salt
200ml water vinegar solution (3 parts water to 1 part vinegar)

Method:

Combine dry ingredients in a large mixing bowl and, using a pastry cutter, cut in fat to the size of large peas.

Using a 15ml measure, begin adding the vinegar solution to the flour mixture, until there is enough moisture present to form a dough.

Transfer to a piece of floured parchment and roll out a circle roughly 1 / 4cm thick and 30cm across.

Transfer dough round to a 22cm or 9” pie plate.

Will remaining dough scrap, cut out small circles of dough that will be used to top the meat pie.

Sprinkle pie shell with black pepper and fresh thyme before packing the cooled filling into it.

Top with remaining dough rounds and more thyme and pepper.

At this point the tourtière can be baked, refrigerated, or frozen.

To bake, move rack to the middle of the oven and preheat oven to 375F.

Bake tourtière until pastry is golden brown, both on the bottom as well as the top, depending on your oven 45minutes to 1 hour.

Allow tourtière to rest for 15-20 minutes before cutting and serving.