Best French Meat Pie

Meat Pie or Tourtière is a traditional part of the Christmas and/or Christmas’ eve réveillon and New Year’s eve meal in Québec.

Tourtière is a traditional French-Canadian dish served by generations of French-Canadian families.

Delectable Christmas treasure is found in the ground cloves and all-spices . We’ve always made our tourtieres in large quantity, as they freeze great making them a terrific quick fix dinner.

Every family has its traditions. In my family we make some Tourtières, few weeks before Christmas. As far back as I can remember, my mom always made some large Tourtières for the réveillon and some small ones so we could enjoy the delectable pie before the Holidays!


  • 1 lb ground beef
  • 8 ounces ground pork
  • 1⁄2cup onion, finely chopped
  • 1⁄2cup water
  • 2 large potatoes, peeled, cut into quarters
  • 1⁄2teaspoon salt
  • 1⁄4teaspoon allspice
  • 1⁄4teaspoon ground cloves
  • 1⁄8 teaspoon pepper
  • 1 double crust pie crust

Combine beef, pork, onion and water in a medium saucepan and mix well.
Cook, covered, over low heat until the ground beef and pork are cooked through, stirring occasionally.
Boil the potatoesin water to cover in a small saucepan until tender; drain.
Add to the meat mixture.
Add the salt, allspice, cloves and pepper and mix well; remove from heat.
Mash the mixture with a potato masher.
Roll the pastry into two 11-inch circles on a lightly floured surface.
Fit 1 pastry into a 9-inch pie plate.
Fill with the meat mixture.
Cover with the remaining pastry, fluting the edge and cutting several vents.
Bake at 450′ for 20 minutes or the crust is golden brown.

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