Tourtière
A double-crust pie of finely minced pork seasoned with cinnamon, clove and savoury — the Québec réveillon centrepiece.
- Prep
- 40 min
- Cook
- 70 min
- Total
- 110 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 610 kcal
Equipment
- •23 cm pie dish
- •Frying pan
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 610 kcal
- fat
- 38 g
- carbs
- 38 g
- protein
- 27 g
- calories
- 610
Instructions
- 1
Cook the onion and garlic gently in a wide pan until soft but not coloured.
- 2
Add the pork and veal, breaking them up finely, and cook until no pink remains.
- 3
Pour in the stock, add the cinnamon, cloves and savoury, season well, and simmer uncovered for 25 minutes.
- 4
Stir the mashed potato through to bind the filling, then cool completely — a warm filling makes the pastry greasy.
- 5
Line the pie dish with pastry, fill, and lay the second sheet on top. Seal, trim and cut two steam vents.
- 6
Brush with beaten egg and bake at 200C for 20 minutes, then at 180C for a further 30-40 minutes until deep golden.
- 7
Rest for 15 minutes before cutting so the filling sets.
Chef's tips
Make it a day ahead: the spicing settles and the pie slices far more cleanly when fully cold and reheated.
Ingredient substitutions
- minced veal → more minced pork, or minced beef for a firmer filling
- dried savoury → dried thyme, though savoury is the traditional herb
Storage
Keeps 3 days covered in the fridge and freezes well, baked or unbaked, for 3 months.
Reheating
Reheat whole at 170C for 25-30 minutes, covered loosely with foil.
Common mistakes to avoid
- •Filling the pastry while the meat is still warm
- •Overspicing — the cinnamon and clove should stay in the background
Serving suggestions
Cooked Tourtière?
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