French Canadian Meat Tourtiere


Type of Dish Main Course


  • 450 g (1 lb) ground pork
  • 450 g (1 lb) ground beef
  • 100 g (½ cup) onion (finely chopped)
  • 150 ml (¾ cup) water
  • 1 g (¼ Tbsp) salt
  • 1 g (¼ tsp) pepper
  • 1 g (¼ tsp) allspice
  • 1 g (¼ tsp) ground cloves
  • 1 pinch ground cinnamon
  • 1 pinch chicken bouillon powder
  • 450 g (1 lb) savoury pastry


  1. Preheat oven to 200°C (400°F). In a large pot, mix the pork, beef, onion, and water. Season with salt, pepper, allspice, cloves, cinnamon, and chicken seasoning. Bring to a boil. Reduce heat to low and simmer 30 minutes.
  2. Drain liquid from pot into a bowl. Transfer remaining meat mixture to a separate bowl and chill until ready to use. Place bowl with liquid in the refrigerator and chill 1 hour, or until fat has congealed on the surface. Scrape and discard fat from the chilled liquid.
  3. Spoon the meat mixture into pie crusts. Add 1 Tbsp of reserved liquid to the pie. Place a sheet of pastry on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape.
  4. Bake in preheated oven until golden brown, about 50 minutes. Serve immediately. Many people use ketchup as a condiment, though the tourtière is also often eaten with maple syrup, molasses, or mango chutney.

Further Information

Yield 8

Preparation Time is approxmiately 45 minutes.

Cooking Time is approxmiately 45 minutes.

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