Mom's Best Tourtiere

Tourtiere is the French-Canadian meat pie that anchors Christmas Eve tables across Quebec, and this is the homey, traditional version. Spiced ground pork is gently simmered with onion, garlic, and the warm, old-world spices of mace and sage, plus a handful of raisins for a subtle sweetness.

The clever, traditional touch is grated potato. As it cooks down with the pork, it dissolves and binds the filling so every slice holds together neatly instead of crumbling apart.

Cooling the filling completely before it goes into the crust matters: a hot filling steams and softens the pastry. Blind-baking the bottom crust first guards against a soggy base, too.

Tuck the cooled, spiced pork between two flaky crusts, cut vents for the steam to escape, and bake until golden and bubbling. It’s the kind of savory pie that tastes like a holiday memory.

Chef Tips

• Cook the filling until the water is absorbed and the potato has broken down, so it binds and slices cleanly.
• Cool the filling fully before assembling, or it will make the bottom crust soggy.
• Skim the excess fat off the cooled filling for a richer, less greasy pie.
• Cut real steam vents in the top crust so it bakes up crisp instead of soggy.

Variations

• Use a mix of ground pork and beef or veal for a heartier filling.
• Add a pinch of cinnamon, clove, or allspice for an even warmer spice profile.
• Serve with chutney, ketchup, or pickled beets, as is traditional in many Quebec homes.