Best Homemade Tourtiere
Submitted by ktjossem
Best homemade tourtiere, the French-Canadian meat pie: spiced ground pork bound with mashed potato, onion and garlic under a flaky double crust. Sage and nutmeg give this Quebec holiday classic its warm, cozy flavor.
YIELD
16 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsTourtiere is the meat pie at the heart of a French-Canadian Christmas, and this homemade version nails the comfort. The filling is spiced ground pork, bound with mashed potato so it stays moist and sliceable, and seasoned the classic Quebecois way with sage, nutmeg, garlic and pepper for a warm, savory depth.
The pastry here gets a little twist: tangy yogurt cut into the dough makes a tender, flaky crust that’s a touch lighter than an all-butter or shortening one. Chilling the dough is the step you can’t skip, since cold dough rolls cleanly and bakes up flaky instead of greasy.
Fill it, top it, seal and bake until the crust turns deep golden. Don’t forget to pierce the top so steam escapes, and brush it with egg for that glossy, bakery-window shine. Serve warm, traditionally with ketchup, chutney or pickled beets.
Chef Tips
- Chill the dough the full hour. Cold pastry rolls without tearing and bakes flaky rather than tough.
- Cook and cool the pork filling before it goes in, so it doesn’t make the bottom crust soggy.
- The mashed potato is key. It binds the filling and keeps it moist through baking.
- Pierce the top crust to vent steam and brush with egg for a golden, glossy finish.
Variations
- Use a mix of ground pork and beef or veal, as many traditional versions do.
- Add a pinch of cinnamon or cloves for an even warmer, festive spice blend.
- Serve with the classic accompaniments: ketchup, tomato chutney or pickled beets, alongside other holiday pies.
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.
FILLING:
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.
PREPARE PIE:
Preheat oven to 425℉ (220℃) 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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