Best Tourtiere Recipe (2024)


This Best Tourtiere Recipe also know as Tourtiere de Maman is a Canadian meat pie that is spiced. And is the perfect recipe to accompany your holiday festivities.

Looking for another festive dish? Then your gonna want to try my Baked Holiday Ham dish or my Beef Mushroom Wellington or even myRecette Sheppard’s Pie.

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Gather your friends and family to enjoy a stress-free comfort meal, with my French Canadian Tourtière


Tourtiere originated from Quebec from as early as 1600.

And is traditional served during the Christmas holidays.


Yes, French Canadian.

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Nothing beats this pie on the table on Christmas day, well next to some mashed potatoes and gravy of course. Or my popularShredded Brussel Sprouts recipe!

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Tourtiere spices

  • 1 tbsp Savory
  • 1 tsp Ground cloves
  • 1 tsp Ground Cinnamon
  • 1 tsp Sage
  • 1 tsp Thyme
  • 1 tsp Celery Salt
  • 1 tsp Season with salt and pepper

Note: not everyone likes Cinnamon in there meat pies, so to each there own.

How To Make Canadian Tourtière

  • Start with apyrex baking dish that is 9.5 x 1.6 deep.
  • Then make the butter crust (see recipe card)
  • And the pie filling
  • Stuff the Tourtière and bake at 375 f for 45 minutes till golden brown.


Yes, as long as the meat that was used was fresh not frozen to begin with.

So how do I know how to make a traditional Tourtière you may be asking?

Well, I am Canadian, but not Acadian. And have strong French roots on one side of my family.

What is Acadian you may be asking? Acadian peoples originate from eastern Canada.

They actually are the ones who created this recipe to begin with. Then the French out there ran with it and it is now known as a French Canadian or Acadian dish.

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This particular recipe for my best Tourtière Pie has been past down from my Great Grandma who was 100% French Canadian. And her ancestors are all from Newfoundland and Labrador territories.

I have been gifted with her original recipe which was hand written by her a few decades ago.

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And, so I had to share it all with you here.

Growing up Canadian, I was influenced by many cultural groups and thus foods so it wasn’t like I stuck to just one type of food then or now.

However I’ve appreciated all that was taught to me along the way.

One fond memory I do have is that of my great grandma and grandma both in the kitchen together making Tourtièreright before Christmas.

I must have been somewhere from 5-10 years old then. And I never knew how precious that memory would be for me as my great grandmother past shortly after.

I also remember enjoying this dish during Christmas dinner over the years as my aunts always carried the tradition of making it.

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One pie typically serves 8-10.

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Over the years this recipe has been changed across the generations and each family does prepare it somewhat differently. In eastern Canada, most people there use pork or even rabbit in this pie.

Oh and be sure to serve this CANADIAN TOURTIÈRE with a dollop of Ketchup. The kids will love that addition too.

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PS: don’t skip on the potatoes they really help to hold the pie together. I hope you give it a try this holidays season and let me know what you think.

Could you serve a traditional French Canadian meat pie this Christmas? Could your family like it more than the more traditional Turkey? I would love to know.

Wishing you and yours a Merry Christmas!

Let it Snow, Let it Snow, Let it Snow!


Whites, sparkling or reds all go with them a tourtière pie.

Note: You can freeze this ahead of time, and bring it to any gathering to bake fresh.


Cranberry Sauce with Orange Juice

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Beef and Mushroom Wellington

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Instant Pot Garlic Mashed Potatoes

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Be sure to try these tasty recipes below!

  1. Pork Chops with maple syrup and apples
  2. Maple Bourbon Glaze Ham
  3. Brussel Sprouts with bacon
  4. Turkey Pot Pies
  5. Creamy Cheese Mashed Potatoes
  6. Honey Mustard Brussel Sprouts
  7. Shredded Brussel Sprouts with Bacon and Balsamic
  8. Canadian Maple Butter
  9. Instant Pot Honey Glazed Carrots

I am so thrilled you are reading one of my recipes,if you made this, I want to see! FollowCanadian Cooking AdventuresInstagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and#canadiancookingadventures.

Stay connected and follow along onFacebook,Pinterest,andInstagramfor all of my latest recipes!

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Yield: 8

Cook Time: 1 hour

Total Time: 1 hour

A Canadian Classic



  • 2 1/2 cups All purpose flour
  • 1 cup Cold water
  • 1 cup Butter
  • 1 tsp Salt


  • 1 tbsp Savory
  • 1 tsp Ground cloves
  • 1 tsp Ground Cinnamon
  • 1 tsp Sage
  • 1 tsp Thyme
  • 1 tsp Celery Salt
  • 1 tsp Season with salt and pepper


  • 1 pd Organic Ground Beef
  • 1 pd Organic Ground Pork
  • 2 medium Potatoes
  • 1 Onion
  • 1 cup Beef stock
  • 5 cloves Garlic
  • 2 Eggs


Butter Crust - 2cupsunbleached all purpose flour, 1/2teaspoonkosher salt, 2/3cupbutter or lard, 6-7tablespoonscold water.

  1. Combine everything together in a large bowl. Then cut the butter or lard until the mixture is crumbly. Add water and blend just until dough comes together nicely.
  2. Shape into a ball, wrap and chill in the refrigerator.
  3. Once the filling has been made, roll out the dough and place into the baking dish.


  1. In a large pot of boiling water, add 2 medium sized potatoes with the skin on and boil till fork tender, remove from heat and soak in cold water and remove the skin easily that way. Then in a large frying pan place a little bit of cooking oil then your onion, and garlic, saute till fragrant.
  2. Add in your ground hamburger and pork along with seasonings and saute for 3 minutes. Then add in your beef stock and scrape down the sides to mix all the flavors together. Simmer on medium - low heat till the liquid has evaporated, roughly 30 minutes.
  3. Using a grater, grate your potatoes into the mixture, remove from heat and set aside to cool down for one hour.
  4. Meanwhile prepare your crust according to the above directions. Once it's been chilled for one hour remove the crust and place on a lightly floured surface and divide it in half.
  5. Roll each half out to form a large circle shape, one will be for the bottom of the crust the other for the top.
  6. Place your bottom half gently over your pie plate and ladle in your filling, fill to the top and press down with a ladle till compact.
  7. Now create your egg wash, simply beat two eggs in a bowl.
  8. With some egg wash, brush the outside of the oval crust to ensure that the lid sticks together during cooking.
  9. Next put the pie crust overtop and using kitchen scissors, cut around the outside edges to remove the excess dough and with your fingers pinch all around the crust to ensure its closed. Finish by brushing the entire top of the pie with remaining egg wash and with a knife make two cuts along the top to allow for ventilation while cooking.
  10. Bake at 375 f for 45 minutes till golden brown.
  11. Serve with Ketchup and enjoy!
Nutrition Information:

Yield: 8Serving Size: 1
Amount Per Serving:Calories: 461Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 121mgSodium: 870mgCarbohydrates: 42gFiber: 3gSugar: 1gProtein: 12g

These calculations are based off Nutritionix

Did you make this recipe?

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Best Tourtiere Recipe (2024)


What's the difference between meat pie and tourtière? ›

Tourtière is originally from Quebec and while every family has its own unique recipe, they all follow a similar formula. It's double-crusted, meaning crust all over, and it is generally made with ground pork and what I call “fall spices”. The regular meat pie tends to have only crust at the top and is made with beef.

Why does my tourtière fall apart? ›

As the breadcrumbs and the broth help add moisture to this recipe, added fat is an unwanted quantity that tends to make the tourtiere fall apart when cutting and also is just not very pleasant. Many of the same qualities that make a great meatloaf are also applied to this meat pie.

What goes best with tourtière? ›

Traditionally, Tourtière is served with roasted vegetables or a light frisseé salad. An assortment of pickled foods is always delicious; pickled beets, spicy carrots, gherkins or pickled onions. Many enjoy a tomato-based chutney but most… just break out the ketchup.

What was the original meat in tourtière? ›

It gets its name from the tourte, which is what it was originally made from. Though the name "tourtière" is derived from its filling, the tourte—the French name for the passenger pigeon that is now extinct in North America—was historically used as its filling before the 20th century.

What does tourtière mean in English? ›

tourtière, a double-crusted meat pie that is likely named for a shallow pie dish still used for cooking and serving tourtes (pies) in France. The ground or chopped filling usually includes pork and is sometimes mixed with other meats, including local game, such as rabbit, pheasant, or moose.

What are two French Canadian holidays where tourtière is served? ›

It's rich and delicious and is traditionally enjoyed on Christmas Eve and New Year's Eve. In my books, nothing quite says Christmas like the taste of a slice of tourtière with a dollop of tomato chutney on the side.

How long does tourtière last in fridge? ›

Freshly Baked

If your Tourtiere is already baked, please store it in the fridge. For best results, the pie should be consumed within 4 days of purchase. To warm, place on a baking sheet in a preheated oven at 350°F.

Why is it called a tourtière? ›

Tourte means pie, and they were baked in a tourtière. Simple. The other story is that this pie got its name from the type of birds that were commonly used to make the pie. 'Tourte' or tourte voyageuse is also the French name for a passenger pigeon.

What should the internal temperature of a tourtière be? ›

Preparation Instructions


What condiment goes with tourtière for dinner? ›

It could be cranberry sauce, pickled beets, something sweet and sour, or "something with a kick to it to pair with the spiced meat and flaky crust." (I like to serve a chili sauce with my tourtiere; you can find Naylor's recipe and my chili sauce recipe below.) All in all, it's a memorable dish.

What wine goes well with tourtière? ›

Wine Pairing Advice: Tourtiere can be served with either whites or reds, but I think that reds go better (and in Canada, where the dish originates, red is what is traditionally served). Try pairing meat pies with light to medium-bodied reds and wines that are big on fruit like a Beaujolais or a Pinot Noir.

What is the difference between a tourtière and a tourtière du Lac St Jean? ›

This variant originates from the Saguenay-Lac-Saint-Jean region of Quebec. The tourtière du Lac-Saint-Jean differs from a regular tourtière by having thicker crust, cubes of potatoes, meats and broth (instead of only minced meat), as well as being placed in a much larger and deeper container.

What is a fun fact about tourtière? ›

A 'tourte' was the name of a bird like a pigeon, and they were making pie with these types of birds,” says Ricardo. “So they called it 'tourtière. ' Another other explanation is that it got the name from the dish — a tourtière is also the [pie pan] in which this meat pie was cooked and baked.”

When should I eat tourtière? ›

Tradition says this dish should be served after midnight Mass on Christmas Eve, but it would be a shame to limit its goodness to just one day a year. It's yummy either hot or cold.

How old is tourtière? ›

Historical records of Quebec tourtière, which was likely named for the copper and tin pans the pies are baked in, date back to the 17th century. But hearty pies of the sort have been around for as long as humans have thought to combine pastry with meat.

What is tourtière pie made of? ›

As one French baker we know says, "There are as many recipes for tourtière as there are cooks in Quebec." The meat can range from pork, chicken, or beef, to lamb, veal, or even duck. Some pies are simply meat and onions; others include potatoes and/or celery as well.

What is tourtière made of? ›

What's in tourtiere? The French-influenced pie is often made with pork, veal, beef, or game and sometimes a combination of the two. Mashed potatoes are folded in to help bind the meat, while celery and onion are other common aromatics. The spices give the pie character, such as allspice, cinnamon, clove, and nutmeg.

What does tourtière taste like? ›

The crust, flaky and light. The filling, spiced with clove, cinnamon, salt, pepper, and onion. It's savory and spiked with flavors most American palates equate with apple pie and gingerbread. And at its best it's topped with pepper relish.

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