Don’t wait for a special occasion, thisFRENCH-CANADIAN MEAT PIEis perfect any day!
A traditional recipe forFRENCH-CANADIAN MEAT PIE, or tourtière, is a perennial, crowd-pleasing favourite. Although often served as a festive main onChristmas Eve, we’ve learned family and friends love it any time we serve it. What’s not to love about a fragrantly spiced meat pie made with a rich, flaky crust? Actually, this homemade savoury pie is leagues ahead of thestore-boughtvarieties available nowadays. Thisrecipehas so much going for it, we can barely contain our excitement.
Here’s what to expect when preparing thisrecipe:
- Thisyields two pies, so you’ll be able to serve 6 – 8 guests, and maybe if you’re lucky, have a wedge or two left over.
- The pies are made with an easy-to-replicatebutter-shorteningcrust.
- A combination ofground porkand bacon is used giving the filling a pleasing richness.
- Our FRENCH-CANADIAN MEAT PIErecipeis seasoned with cinnamon, clovesand dried savoury, plus the added boost of a bouquet garni to enhance the taste of the meat filling.
Thisrecipeis such a keeper, we’re suggesting you do just that. BOOKMARK this page for future reference and PIN thisrecipeto a favourite Pinterest board. We’d also love you to SHARE this post with your friends and family. Thanks!
Right now though, here are some tips on makingFRENCH-CANADIAN MEAT PIE:
INGREDIENTS
We were pleasantly surprised when we assembled the variousingredientsneeded to make this savoury meat pie fromscratch.Ground porkand bacon, a few veggies, some seasoning and piedough, all seemed too good to be true. We were like “you better check it again”. So we did, only to realize that it really doesn’t take a lot to make these highly delicious pies. One suggestion; track down the best qualityingredients,selecting organic options whenever available. You will taste a difference.
MEATS
Tourtièrecan be made with a number of meats, from pork, beef and veal to chicken, game birds and venison. Originating in the Canadian province of Quebec, the pies can also have subtle differences depending on the region from which therecipeoriginates. Head HERE to learn more about the different types of tourtière. Ourrecipeis similar to a Montreal-styleFRENCH-CANADIAN MEAT PIEmade with finelyground pork. We then added a hint of smoky flavouring by using bacon instead ofground beefor veal. In retrospect, how could it not be better? It’s bacon!
VEGETABLES
Thevegetablesused in this savoury pierecipeprovide the perfect flavour balance without overpowering thedish. Theonionandgarlicpair well to enhance the flavour of the pork, while the finely diced potato adds both flavour and structure to the filling. The potatoes soften as the filling cooks, giving thedishthat classic hearty “meat-and-potatoes” feel. Although some folks like to make thisdishusingmashed potatoes,we think a finely diced potato is the way to go. The little chunks give the filling an appealing texture.
PIEDOUGH
Whenever we post a story about making a fruit or sweet pie – think LEMON MERINGUE, CHERRY, CHOCOLATE-WALNUT or RHUBARB – I always suggest using an ALL-BUTTERPIE CRUST. The butteriness of thedoughamplifies the sweet flavour. For savoury pies such as this one, I’ve found adoughmade usingbutterand lard or vegetable shortening works better. Thisdoughis slightly flakier and bakes off to a rich golden colour that compliments the filling well. One little reminder regarding the piedoughfor thisrecipe: double it. After all, you will be making two pies.
MEAT FILLING
Cooking up the meat filling for our FRENCH-CANADIAN MEAT PIE is a breeze. One suggestion is tostirormashthe meat frequently to break it up while it cooks in alarge skillet. This will give themixturea soft crumble texture, helping to keep the meattenderwhile evenly distributing the flavours of theonion,garlic, potatoes andspices. Don’t forget to taste the filling before assembling the pies; season it to your liking by adding a pinch more ofcinnamon,clove, savoury,pepperor koshersalt. One last tip on the meat filling is that not allground porkand bacon are the same. Feel free todrainoff anyexcess fatfrom the cooked meatmixtureif need be.
SPICES
During the testing of this meat pierecipe, we discovered a few things about subtly spicing adish. Unlike our BEST BEEF CHILI orOVEN-BAKED NACHOS where big, boldspiceflavours reign supreme, this meat pie calls for a “less is more” approach. So, with just the right amount of savoury,cinnamon,clovesand black peppercorns, the flavours can be memorable but not overpowering. Some people also add a pinch ofnutmeg,thymeorsageto theirmeat pies. Feel free to do so if you’d like, but don’t get overzealous; subtle is the word of the day on this one.
BOUQUET GARNI
Speaking ofspices, we went one step further and added a deeper layer of flavouring thanks to the addition of a bouquet garni. Traditionally it’s a small gathering of fresh herbs that gets tied together and tossed into a stock, broth or sauce, but the bouquet garni for thisrecipeis more basic. We tied up wholeclovesand peppercorns in a square of cheesecloth and added it to the meat filling while it cooked. It gives the meatmixturethat extra something. Love it.
FILL THE PIE
Rolling out the discs of piedoughand filling two 9-inch pie plates is only tricky if you’re new to pie making. If that’s the case, here’s the deal; we’ve all been there and practice makes perfect. Just go slowly and maybe watch this VIDEO before you begin just to see how we did it. It’s really not that hard. One suggestion when you go to fill the shells is to divide the filling evenly between the two sheets, then distribute the filling within thepie crust. Don’t push down on it, just get a nice level fill.
ASSEMBLE
Similar to the above comment for first-time pie makers, the same goes for when you add the top crust – go slowly tosealthe edge, then crimp thedoughall around. The nice thing about thisrecipeis that it welcomes a bit of rustic charm. In a way, a less-than-perfect look showcases the whole handmade, homemade vibe, and that’s good!
Don’t be surprised by the amount ofdoughleft over after trimming the excess away from the edge. You can wrap it up and freeze it to make one or two smaller individual pies down the road, or do as we did and cut out little shapes to decorate thesemeat pies. If making this in or around the holidays, pull out your seasonal cookie cutters; they’ll be excellent for this enhancement.
BAKE
There’s nothing out of the ordinary with thebakingof these pies, although I always rotate them – and in fact, all my baked goods – halfway through. My vintageovendoesn’t always bake evenly, especially during the cold weather months. Beyond that,bakeaway until the crusts of the pies turn a richgolden brownand theegg washgets glossy. Don’t forget to allow at least 30 minutes for the pies to cool before serving.
SERVE
Although we’re pitching this main course idea as a chill, relaxed meal with family or friends, feel free to include it on a grand holiday buffet too. It truly needs little more than a greatsidelike our KALE-PARMESANSALADand maybe a dollop of our tangy CRANBERRY SAUCE. I also think this is one of thoserecipesthat welcomes our ORANGE GLAZEDBEETSand our famous . The flavour of the pie itself always gets the biggest praise. It’s quite fab!
Famous for good reason, these FRENCH CANADIANMEAT PIESare your next must-make meal idea. Enjoy!
Products used in this recipe
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French-Canadian Meat Pie
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Ingredients
- 2 poundsground pork
- 6 rashers of bacon, finely diced
- 1 mediumonion, finely diced
- 2 clovesgarlic, finely diced
- 1 teaspoon dried savoury
- 1 teaspoon groundcinnamon
- ¼ teaspoon groundcloves
- 2 teaspoons koshersalt
- 1 medium potato, finely diced
- ⅓ cup water
- 4 discs savoury piedough
- For the bouquet garni:
- 1 teaspoon black peppercorns
- 1 teaspoon wholecloves
- Egg wash:
- 1 egg yolk
- 1 teaspoon water
Directions
- Heat large pot on stovetop overmedium heat. Add the bacon and cook until fat renders, about 5 minutes. Add theground pork stirring frequently to break up the pork as it cooks. Stir in the onion and garlic then sprinkle with spices and salt. Add the potatoes then, stir everything together. Place the bouquet in the centre of the pan, pushing it down into themixture. Pour the water over top and bury the bouquet garni under the cookingmixture. Place the lid on the pan and cook for 15 minutes, stirring once or twice. Remove the lid and cook for a final 5 minutes.Remove from heat and cool. When cool, lift out bouquet garni, squeeze any liquid into the pan, then discard. Drain any excess fat, if necessary.
- Preheatovento 350°F.
- On a lightly floured surface, roll out 1 disc ofdoughto a 12-inch round, about 1/4-inch thick. Transfer to a 9-inch pie plate, letting excess doughhang over the edge. Trim excessdoughaway from the edge of the pie plate. Repeat with the second disc ofdough.
- Divide the meat filling between the two pie shells, smoothing out the top. Set aside.
- On a lightly floured surface, roll remaining two discs ofdoughto 12-inch rounds, about 1/4-inch thick.Placedoughover the filling. Trim the top disc ofdougha little larger than the bottom then, fold top edge underneath and crimp. Cut a fewslitsinto the top to vent steam. Roll out leftoverdoughand cut out shapes using cookie cutters. Brush the tops of the pies withegg wash. Brush the tops and bottoms of the cookie-cutdoughthen place in the centre of each crust.
- Transfer pies toovenandbakefor 55-60 minutes, or until pastry isgolden brownand filling is hot. Rotate pies halfway through.
- Remove fromovenand transfer to wire rack. Cool for 30 minutes before serving.
Related by Recipe Type
- Dinner
Related by Ingredient
- Bacon
- Cinnamon
- Cloves
- Dried Savoury
- Egg Yolks
- Garlic
- Ground Cloves
- Ground Pork
- Kosher Salt
- Onion
- Potatoes
- Water
- Whole Black Peppercorn
