Northeast Kingdom Tourtière
A double-crusted meat pie filled with finely spiced ground pork and potato, baked until the crust is deeply golden. It is the signature holiday dish of Vermont's French-Canadian communities near the Québec border.
- Prep
- 40 min
- Cook
- 60 min
- Total
- 100 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •9-inch pie dish
- •Large skillet
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 28
- carbs
- 32
- protein
- 22
- calories
- 480
Instructions
- 1
Cook the ground pork, onion, and garlic in a large skillet over medium heat. Break up the meat until no pink remains.
- 2
Stir in the diced potato, cinnamon, cloves, allspice, salt, and pepper.
- 3
Pour in the stock and cover. Simmer for 20-25 minutes until the potato is tender and most liquid is absorbed.
- 4
Mash the mixture lightly with a fork to bring it together. Let it cool completely.
- 5
Preheat your oven to 375°F. Place the bottom crust into a pie dish.
- 6
Add the cooled pork mixture and top with the second crust. Pinch the edges closed and cut small slits for steam.
- 7
Brush the beaten egg evenly over the top crust.
- 8
Bake for 45-50 minutes until the crust is deeply golden.
- 9
Let the pie rest for 10 minutes before slicing.
Chef's tips
Let the filling cool completely before filling the pie. This keeps the bottom crust crisp and prevents steam leaks.
Storage
Refrigerate leftover pie tightly wrapped for up to 4 days; it also freezes well unbaked for up to 3 months.
Reheating
Reheat slices in a 350°F oven for 15-20 minutes until warmed through and the crust re-crisps.
Common mistakes to avoid
- •Leaving too much liquid in the filling, which turns the bottom crust soggy.
- •Adding too much cinnamon and clove. Their flavors should stay warm and subtle.
Serving suggestions
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