Best 7 Tourtiere French Canadian Meat Pie Dairy Free Recipes

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Tourtière, a French-Canadian meat pie, is a delectable dish that embodies the rich culinary traditions of Quebec. This hearty pie features a flaky, golden-brown crust encasing a savory filling of ground pork, beef, or a combination of both, along with aromatic spices, herbs, and vegetables. The result is a comforting and flavorful dish that is perfect for special occasions or everyday meals.

This article offers a collection of tourtière recipes, each with its distinct variations and flavors. Whether you prefer a classic meat-filled tourtière or a vegetarian version packed with wholesome vegetables, there's a recipe here to suit every taste. All recipes prioritize the use of wholesome, natural ingredients, ensuring a delicious and satisfying culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

TOURTIERE: CANADIAN MEAT PIE



Tourtiere: Canadian Meat Pie image

Originating in Quebec, Tourtiere is a traditional French Canadian Christmas recipe. Learn how to make this meat pie with flaky crust and hearty filling, just in time for the holidays.

Provided by Melissa Belanger

Categories     Christmas

Time 1h15m

Number Of Ingredients 15

2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
1 1/2 pounds ground beef
1 pound ground pork
1 cup mashed potatoes *see note
2 teaspoons cinnamon
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground mustard
1 1/2 teaspoons ground allspice
1 teaspoon ground cloves
2 teaspoons coarse salt
1/2 cup beef broth
1/2 tablespoons flour
1 egg for egg wash

Steps:

  • Preheat oven to 375˚F.
  • Heat a large skillet to medium high. Add the oil and onions, and sauté until translucent.
  • Add garlic and continue cooking until fragrant, about 1 minute.
  • Add ground beef and pork and cook until no longer pink, breaking up the meat into small pieces.
  • Add mashed potatoes and spices.
  • In a small jar or container, shake beef broth and flour until smooth and pour into the skillet.
  • Cook until the broth has thickened.
  • Place the bottom crust in a 9-inch pie plate. Fill the crust with meat filling and top with remaining pie crust.
  • Seal the two crusts together, rolling to one over the other if needed, and press gently with a fork or fingers. Brush the top crust with egg wash.
  • Bake for 45 - 50 minutes or until the pie crust is golden brown in color.

Nutrition Facts : ServingSize 1 slice, Calories 337 calories

TOURTIERE (FRENCH CANADIAN MEAT PIE)



Tourtiere (French Canadian Meat Pie) image

This French Canadian meat pie is hearty, satisfying, and easy to make so it's a great choice for a holiday main course. Visually impressive, relatively affordable, and best served at room temperature, so a tourtiere doesn't require any kind of precise timing.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 2h15m

Yield 8

Number Of Ingredients 28

3 cups all-purpose flour
1 teaspoon kosher salt
2 sticks unsalted butter, sliced, frozen
7 tablespoons ice cold water
2 teaspoons distilled white vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground mustard
⅛ teaspoon ground cloves
1 pinch cayenne pepper
1 large russet potato, peeled, quartered
1 teaspoon kosher salt
1 tablespoon butter
1 large onion, finely chopped
1 pinch salt
4 cloves garlic, crushed
½ cup finely diced celery
1 pound ground pork
1 pound ground beef
1 cup potato cooking water, plus more as needed
1 large egg
1 tablespoon water

Steps:

  • Place flour, salt, and frozen butter slices into the bowl of a food processor. Pulse on and off until butter is about the size of peas, about 30 seconds. Stir vinegar into cold water; drizzle water/vinegar into the flour mixture. Pulse on and off until mixture is crumbly and holds together when you pinch a piece off, about 10 seconds. If dough isn't pressing together, drizzle in another teaspoon of water.
  • Transfer mixture to a work surface. Press it together until it becomes a lump of dough. Wrap in plastic wrap. Refrigerate until chilled, at least 1 hour.
  • Mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne together in a small bowl.
  • Place potato quarters in a saucepan; cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil over high heat; reduce heat. Simmer until cooked through, 10 to 15 minutes. Scoop out potatoes and transfer to a bowl; save cooking liquid. Mash potatoes with a potato masher.
  • Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until onions turn golden, 10 to 15 minutes.
  • Stir garlic, celery, and spice blend into the skillet with onions. Stir until onion mixture is evenly coated with the spices, about 30 seconds. Add ground beef and ground pork. Ladle about 3/4 cup of the potato cooking liquid into the skillet.
  • Cook and stir until meat is browned and has a very fine, almost pastelike texture. Continue cooking, stirring occasionally, until meat is tender and most of the liquid has evaporated, about 45 minutes. Stir in mashed potatoes. Remove from heat and cool to room temperature.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Divide chilled dough into 2 pieces, one just slightly larger than the other. Roll the larger piece out into a 12-inch circle on a lightly floured work surface. Place in a 9-inch deep dish pie plate. Roll top crust out into a circle about 11 inches in diameter. Cut small slits in the top crust to allow steam to escape.
  • Fill bottom crust with the meat mixture; smooth out the surface. Whisk egg and water together to make egg wash. Brush edges of the bottom crust with egg wash. Place top crust on the pie and press lightly around the edges to seal. Trim excess dough from the crust. Crimp the edges of the crust. Brush entire surface of the pie with egg wash.
  • Place in preheated oven. Bake until well browned, about 1 hour. Let cool to almost room temperature before serving.

Nutrition Facts : Calories 663 calories, Carbohydrate 47.3 g, Cholesterol 159.2 mg, Fat 40.5 g, Fiber 2.6 g, Protein 26.9 g, SaturatedFat 21.4 g, Sodium 1074 mg, Sugar 1.5 g

TOURTIèRE (FRENCH CANADIAN PORK PIE)



Tourtière (French Canadian Pork Pie) image

Tourtière is a French-Canadian spiced meat pie with a double crust. It is an important part of the Christmas and New Year's celebrations in Quebec and for those of French-Canadian ancestry. Get all of your ingredients ready before starting the meat filling mixture: have your meat ground, spices measured out in a little bowl, potatoes mashed, and pie crust dough ready to be rolled out.

Provided by Sarah | Curious Cuisiniere

Categories     Dinner Recipes

Time 1h30m

Number Of Ingredients 13

Ingredients
1 tsp oil or butter
1 small onion, minced
1 ½ lbs lean ground pork*
1 tsp salt
¼ tsp pepper
¼ tsp ground celery seed
1/8 tsp sage
1/8 tsp marjoram
1/8 tsp cinnamon
Dash ground allspice**
1 1/2 c mashed potatoes***
Unbaked pastry dough for a double-crusted 9 inch pie****

Steps:

  • Sauté the minced onion in the oil or butter in a heavy-bottomed pot or skillet with high sides over medium high heat.
  • Once the onions are translucent, add the ground pork and spices. Cook until the meat has browned, stirring often.
  • Remove your pan from the heat and add the potatoes to the un-drained meat mixture. (This is if you are using lean meat. If you're not sure if your meat is lean and you think you have A LOT of fat in there, then drain some off.)
  • Roll out slightly more than half of your pie crust dough for the bottom crust. Place it into a 9 inch pie dish.
  • Fill the crust with your (slightly cooled) meat filling mixture.
  • Roll out the remainder of your crust dough for your top crust. Cut some air holes into the top crust.
  • Moisten the edges of the bottom crust with a little water on your finger. Place the top crust over the filling. Press the two crust edges together to seal, fluting with your fingers or adding a decorative edge with the tines of a fork, if desired.
  • If baking your pie immediately: Preheat your oven to 400F. Cover the edges of the pie with a strip of aluminum foil. (If you are using an aluminum pie tin, place the tin on a baking sheet.) Place the pie in the preheated oven and bake for 20-30 minutes. When the center starts to brown, pull off the aluminum foil from the edges and let the pie continue to cook until the edges are golden brown (30-40 minutes).
  • If freezing immediately: Let the filing in the prepared pie cool completely before Wrap the pie in plastic wrap and place in a Ziploc bag. The pie will keep frozen like this for up to a year.
  • To bake from frozen: Take the pie out of the freezer the night before and let thaw in the refrigerator overnight. Cover the edges of the pie with a strip of aluminum foil. (If you are using an aluminum pie tin, place the tin on a baking sheet.) Place the cold pie in a cold oven. Turn your oven to 400F. Allow the oven to preheat with the cold pie in it. Once the oven is up to temperature, bake for 1 1/2 - 2 hours, until a knife stuck in the center comes out warm or a thermometer inserted in the center reads 160F and your crust is golden brown. Pull the foil off of the edges for the last 10-15 minutes of baking.
  • To warm a pre-cooked (but not frozen) pie: Cover the edges of the pie with a strip of aluminum foil. (If you are using an aluminum pie tin, place the tin on a baking sheet.) Place the pie from the refrigerator into a cold oven. Turn the oven to 350F. Once the oven is up to temperature, reheat for 30 minutes, until a knife stuck in the center comes out warm or a thermometer inserted in the center reads 160F.
  • Let the cooked pie cool for 10-15 minutes before serving.
  • Serve hot, warm, or cold. Store leftovers in the fridge.

FRENCH CANADIAN TOURTIERE



French Canadian Tourtiere image

Traditional French Canadian Tourtiere (meat pie), served on Reveillon (Christmas Eve).

Provided by Rayna Jordan

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 2h

Yield 8

Number Of Ingredients 11

1 pound lean ground pork
½ pound lean ground beef
1 onion, diced
1 clove garlic, minced
½ cup water
1 ½ teaspoons salt
½ teaspoon dried thyme, crushed
¼ teaspoon ground sage
¼ teaspoon ground black pepper
⅛ teaspoon ground cloves
1 recipe pastry for a 9 inch double crust pie

Steps:

  • In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
  • Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.

Nutrition Facts : Calories 404.6 calories, Carbohydrate 22.1 g, Cholesterol 55.3 mg, Fat 26.6 g, Fiber 1.9 g, Protein 18.4 g, SaturatedFat 8.1 g, Sodium 748.9 mg, Sugar 0.7 g

TOURTIERE



Tourtiere image

Try this Christmassy French-Canadian meat pie from one of our Good Food members. Encased in puffed pastry, it's a delicious mix of pork, beef and veal

Provided by GF member Dianna Ashworth

Categories     Dinner

Time 2h40m

Yield Serves 4-6

Number Of Ingredients 19

11/2 tbsp vegetable oil
175g pork mince
175g lean beef mince
200g veal mince
1 onion, finely chopped
1 large carrot, grated
1 celery stick, finely chopped
1 large garlic clove, crushed
175ml red wine
1 tsp ground cloves
1/2 tsp ground mace
1/2 tsp ground nutmeg
3 thyme sprigs
1 bay leaf
175ml beef stock
35g rolled oats
320g pack ready-rolled shortcrust pastry
1 egg, lightly beaten
320g pack puff pastry sheets

Steps:

  • Heat 1 tbsp of the oil in a large frying pan over a medium heat. Fry the meat in batches until browned. Tip into a large bowl and set aside.
  • Heat the remaining oil in the same pan, then add the onions, carrot, celery and garlic. Fry for 8-10 mins until softened. Add this to the meat.
  • Simmer the wine in the pan for 10 mins to reduce. Tip in the meat and veg, then the spices, thyme, bay and stock. Cook for 30 mins, uncovered. Stir in the oats and simmer for 15 mins. Discard the bay, then season. Cool completely.
  • Heat the oven to 200C/180C fan/gas 6. Line a 20cm loose-bottom tin with the shortcrust pastry, pushing it into the sides of the tin. Leave 2cm of pastry overhanging and trim away the excess. Prick the bottom with a fork, cover with baking parchment and fill with baking beans. Bake for 15 mins. Remove the parchment and beans, and bake for another 15 mins until golden.
  • Trim the edges with a serrated knife and pack in the meat filling. Brush some of the egg around the edge of the pastry, then drape the puff pastry over the top, trim the edges and crimp all the way round with a fork. Use the puff pastry offcuts to make decorations for the pie, if you like (or see tip, below). Brush with more egg and make 4-5 holes in the top. Can be frozen for up to six weeks at this stage. Defrost thoroughly before baking. Bake at 190C/170C fan/gas 5 for 40-50 mins. Leave to rest for 10 mins before serving.

Nutrition Facts : Calories 724 calories, Fat 45 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium

TOURTIERE DU QUEBEC (FRENCH-CANADIAN MEAT PIE)



Tourtiere Du Quebec (French-Canadian Meat Pie) image

I grew in Quebec and always looked forward to Christmas to be able to eat meat pies. When I married & moved to the US, I took the recipe with me, no way I can spend Christmas without the smell of cooking meat pies. Luckily for me, hubby & kids are hooked. I've been making this recipe for years, delicious.

Provided by French Canadian Chef

Categories     Savory Pies

Time 1h35m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 13

1/3 lb ground beef
1/3 lb ground pork
1/3 lb ground veal
1 small onion, finely chopped
1 small potato, grated
1 small garlic clove, crushed
1/2 teaspoon salt
1/4 teaspoon celery salt
1/4 teaspoon clove
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup water
1 pastry for double-crust pie

Steps:

  • Place all the ingredients (except for pie shell) in a sauce pan and bring to boil and cook uncovered for 20 minutes over medium heat.
  • Cool the meat mixture and pour in pastry lined pan. Note: I like to cool mine in refrigerator over night if time permits.
  • Cover with the top crust, cut steam vents and bake in a 400F oven until golden, about 45 minutes.
  • Freeze well.
  • Note: If ground pork and ground veal cannot be found, you can use meatloaf mix which is all 3 meat but I'm not sure of the ratio.

Nutrition Facts : Calories 751.4, Fat 47.5, SaturatedFat 14, Cholesterol 83.8, Sodium 859.7, Carbohydrate 52.4, Fiber 2.8, Sugar 1.3, Protein 27.5

TOURTIERE (FRENCH CANADIAN MEAT PIE) - DAIRY FREE



Tourtiere (French Canadian Meat Pie) - Dairy Free image

This recipe makes 3 pies. A delicious meat pie that can be served with a wide variety of things. It is our Christmas Eve tradition to serve this with eggs and pan fried potatoes, but it is also yummy with mashed potatoes and veggies or anything else you can think of.

Provided by Chelle_N

Categories     Savory Pies

Time 2h15m

Yield 3 pies

Number Of Ingredients 12

3 pie crusts
2 lbs ground lean pork (very good with 1 lb of each) or 2 lbs ground veal (very good with 1 lb of each)
2 lbs lean ground beef
1 small chopped onion
2 stalks chopped celery
1 chopped garlic clove
1 dash salt
1 dash pepper
1 (10 3/4 ounce) can consomme
1/2-3/4 teaspoon cinnamon
1/4 teaspoon clove
1 pinch savory

Steps:

  • Place meat onion, celery, garlic and salt and pepper in sauce pan, cook until meat is granular.
  • Put into dutch oven and fill pot until liquid covers the meat. If not enough consomme then add water.
  • Cook for 1 hour.
  • When done (mixture should still be "wet"). Remove from heat and mix in:.
  • ½ to ¾ tsp cinnamon.
  • ¼ tsp clove.
  • Pinch of savory.
  • Fill 3 bottom pie shells (quite full) and wet edges with egg/water combination.
  • Put top crust on all 3 bottoms and using a fork, press down edges to seal.
  • Slice top a few times to allow steam to escape.
  • Bake at 350°F for 45 minutes or until deep golden.
  • *You can add sprinkles of flour to meat mixture to thicken.

Nutrition Facts : Calories 2268.9, Fat 154.3, SaturatedFat 51, Cholesterol 414.7, Sodium 2042.3, Carbohydrate 86.7, Fiber 7.8, Sugar 1.8, Protein 125.8

Tips:

  • Use high-quality ingredients, including fresh meat, vegetables, and spices. This will ensure that your tourtière is flavorful and delicious.
  • Make sure to brown the meat and vegetables well before adding them to the pie. This will help to develop their flavor and prevent them from becoming soggy.
  • Use a good quality pie crust, either homemade or store-bought. A flaky, buttery crust will complement the rich filling.
  • Be careful not to overfill the pie crust. Leave some room at the top so that the filling can expand as it bakes.
  • Bake the tourtière in a preheated oven until the crust is golden brown and the filling is bubbling. This will ensure that the pie is cooked through.
  • Let the tourtière cool slightly before serving. This will help to prevent the filling from spilling out when you cut into it.

Conclusion:

Tourtière is a delicious and hearty French-Canadian meat pie that is perfect for a winter meal. With its rich filling and flaky crust, it is sure to be a hit with your family and friends. Get creative with your fillings and spices so that you can make a tourtière that is uniquely your own!

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