Canadian Tourtiere -- Pork Pie
Traditional Canadian tourtière with seasoned ground pork, mashed potatoes, nutmeg, and allspice in a flaky double crust. Makes two pies. A Québécois holiday classic.
YIELD
2 piesPREP
20 minCOOK
READY
In Québec, it’s not Christmas without tourtière on the table. That’s just a fact.
This traditional pork pie packs seasoned ground meat with warm spices like nutmeg and allspice, bound together with creamy mashed potatoes that keep everything moist and hold the filling in place.
Baked in a flaky double crust until golden and crackly on top, it fills the whole house with that unmistakable holiday smell.
Serve it hot straight from the oven, or let it cool and slice it cold the next day. Both ways are equally loved, and honestly, the cold leftovers might be the best part.
Pro Tips
- Stir the pork filling often. It likes to stick to the bottom of the pan. Keep it moving over moderate heat for the full 30 minutes.
- Cool the filling completely before assembling. Hot filling melts the pastry and makes the bottom crust soggy. Patience here pays off big.
- Slash the top crust generously. Those vents let steam escape so the pastry stays crisp instead of going soft.
- Freeze the second pie. This recipe makes two, so bake one now and freeze one unbaked for later. It goes straight from freezer to oven.
Ingredients
Directions
In a saucepan, combine the ground pork, water, nutmeg, allspice, salt, pepper and onion.
Cook over moderate heat for 30 minutes, stirring often to prevent sticking.
Remove from heat; add the mashed potatoes; and mix well. Cool.
Fill two pastry-lined plates; adjust top crusts, slashing pastry to allow for the steam to escape as the pies bake.
Bake in a hot oven, 425 degrees F for 40 minutes.
Serve hot or cold.
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