Tourtiere
Submitted by jerrycalv
Classic French-Canadian tourtiere with seasoned ground pork, mashed potatoes, sage, and nutmeg baked in a flaky yogurt pastry crust. A hearty meat pie that’s a holiday tradition in Quebec kitchens.
YIELD
1 piePREP
25 minCOOK
40 minREADY
1 hrsIf you’ve never had tourtiere, you’re missing one of Canada’s greatest comfort foods.
This traditional Quebec meat pie wraps seasoned ground pork and creamy mashed potatoes in a tender, flaky crust made with yogurt instead of the usual shortening. The filling is warmly spiced with sage, nutmeg, and garlic, giving it that unmistakable French-Canadian flavor.
It’s the kind of pie that shows up on every holiday table from Montreal to the Maritimes, and once you’ve had a slice, you’ll understand why families guard their recipes like state secrets.
Kitchen Tips
- Chill the dough for at least an hour. The yogurt makes it tender but also sticky, so cold dough rolls out much easier between wax paper
- Cook and crumble the pork before filling the pie. Raw ground meat won’t cook through evenly inside the crust
- Pierce the top crust in several spots so steam can escape. Skip this and you’ll get a soggy, steamy mess inside
- Brush with beaten egg for a glossy, golden-brown finish that looks as good as it tastes
Variations
- Mix in ground veal or beef with the pork for a richer, more complex filling
- Add a pinch of ground cloves for extra warmth, the way many old-school Quebec recipes call for
- Swap the yogurt crust for store-bought pie dough if you’re short on time
Ingredients
Directions
PASTRY: In mixing bowl combine flour and salt; with pastry blender, or two knives, cut in margarine until mixture resembles coarse meal.
Add yogurt and mix thoroughly.
Form dough into 2 equal balls; wrap in plastic wrap and refrigerate for at least 1 hour.
In small nonstick skillet heat oil over medium-high heat; add onion and garlic and cook, stirring frequently, until onion is golden.
Transfer to large bowl and add remaining ingredients for filling; stir to combine.
Preheat oven to 425 degrees F.
Roll each ball of dough between 2 sheets of wax paper, forming two 9-inch circles; fit one circle into an 8 inch pie pan and add filling.
Place second circle over filling and fold edges under.
If desired, flute edges. Gently pierce dough to allow steam to escape; brush pastry with beaten egg and bake until top crust is golden brown, 25 to 30 minutes.
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