2 hours

    Tourtière is a French Canadian meat pie, mostly enjoyed during Christmastime, but delicious year round. Most people eat it with ketchup. People usually make batches of them in November and freeze them for the festive season.

    1 person made this

    Makes: 1 tourtière

    • 15g butter
    • 1 small onion, finely chopped
    • 1 garlic clove, crushed
    • 1/2 celery stick, chopped
    • 225g lean beef mince
    • 225g lean pork mince
    • 1 teaspoon salt
    • 1/4 teasppon pepper
    • 1/4 teaspoon ground sage
    • 1/4 teaspoon mustard powder
    • 1/4 teaspoon ground clove
    • 1 pinch ground cinnamon
    • 120ml water or beef stock (if needed)
    • 1 recipe pastry for a 23cm pie with lid

    Prep:10min  ›  Cook:1hr20min  ›  Extra time:30min  ›  Ready in:2hr 

    1. Melt butter in a saucepan; saute onion, garlic and celery over medium heat, until onion is translucent.
    2. Add beef, pork, salt, pepper, sage, mustard, clove and cinnamon; cook for 30 minutes, stirring frequently. If needed, add a little water or beef stock to avoid the meat sticking to the pan. Let cool for 30 minutes.
    3. Preheat oven to 250 C / Gas 9.
    4. Add the meat mixture to prepared pastry case, then cover with the pastry lid. Pinch edges to seal, then make 2 to 3 slits on the lid for steam to escape.
    5. Bake for 10 minutes in the preheated oven, then reduce heat to 180 C / Gas 4 and bake until pastry is golden and meat is hot, about 30 minutes. If the pastry browns too quickly, cover with aluminium foil.

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