Bob's Famous Tourtiere

Tourtiere is the meat pie at the heart of a French-Canadian Christmas. In Quebec it’s the star of the Reveillon table after midnight mass, and this version keeps it simple and true to form: a savory, lightly spiced filling of ground veal and pork under a flaky double crust.

The technique is humble but smart. You simmer the ground meat with potato, onion, garlic, thyme and sage in just a splash of water until the pork loses its pink. As it cooks, the potato breaks down and binds the filling, soaking up the meaty juices so the pie slices cleanly instead of crumbling apart.

Cooling the filling before it goes into the pie shell is key. Warm filling melts the pastry and leaves you with a soggy bottom.

An egg wash brushed over the top crust gives it that deep golden, glossy finish. Serve it warm, traditionally with ketchup, chili sauce or pickles alongside.

Chef Tips

• Let the filling cool completely before assembling, or the warm meat will melt the bottom crust into a soggy mess.
• The potato is what holds everything together. Grating it helps it break down and bind the filling as it cooks.
• Brush the top with egg wash for a glossy, deep-golden crust, and cut a few vents so steam can escape.

Variations

• Use all pork, or a pork-and-beef blend, depending on what’s traditional in your family.
• Warm it up with a pinch of cinnamon, clove or allspice, the classic tourtiere spices in many Quebec versions.
• Serve with the regional condiment of your choice: ketchup, green tomato relish, or pickled beets.