Tourtiere Pie, Pâté à Viande, or Meat Pie, made with ground Pork & Beef or Veal, Potatoes, Onions & Warming Spices in a Double Crust Pie. Brushed with Pastry Egg Wash to finish. Filling the air with that Familiar, Warming Aroma over the Christmas Holidays.

Tourtiere Pie has some very deep roots branching off into numerous culinary similarities and often a subject of debate, right down to what it should be served with. There is even debate on whether it should be called a Meat Pie, Pâté à Viande or Toutiere. For us growing up in Atlantic Canada, we all call it Tourtiere Pie and this is my attempt at recreating that same Acadian Savory Meat Pie.

What is Tourtiere Pie

Tourtiere Pie is a Traditional French Canadian double crusted Meat Pie, enjoyed during the Holidays (Christmas and New Years) throughout Quebec and the Maritimes/Atlantic Canada. It is a ground Meat Pie made of ground Pork & Beef or Veal, sometimes all three meats and seasoned with Warming Spices. Commonly Savory & Allspice in older versions, and Cinnamon, Clove, Nutmeg always used as the warming spices. Having Potatoes as a binder, although commercial blends like St Hubert use Wheat crumbs.

There are many versions of Tourtiere Pie. Not just with the seasonings and the amounts used, but in preparation too and the type of Pastry.

St Hubert’s Tourtiere Pie

The most recognized version, is the popular St Hubert Tourtiere. I believe is sold across Canada all year round now. Their ingredients are listed as;

Filling : Meat (pork, veal), Beef broth (water, dehydrated beef broth), Onions, Toasted wheat crumbs, Salt, Sugar (dextrose), Spices, Onion powder, Garlic powder, Herbs.
Pastry : Wheat flour, Palm and canola oil margarine, Water, Sugar (dextrose), Salt, Egg yolk (egg wash), Yeast, Cultured wheat starch, Baking powder.
Contains : Wheat, Egg.
May contain : Milk, Soy, Sulphites.

What meat is used for Tourtiere Pie

Originally it was made from any local game meat and really depended on what was available, including Rabbit, Birds, Deer and Moose. It has evolved to use either ground Pork & Beef or Veal, sometimes including all three ground meats. St Hubert uses Pork & Veal. While this recipe uses Pork & Beef.

Tourtiere Pie Seasoning

There are many versions, with each household having their own way of making it and using different Warming Herbs & Spice. Older version of Tourtiere Pie always included Savory & Allspice. With Cinnamon, Clove and Nutmeg as the main Warming Spices that offer up that Warm Aroma during the Holidays.

Warming Spices

The topic or theme of using Warming spice is very interesting. In that it is this combination of Warming Spices that has created so many Seasoning blends including the Tourtiere Pie. Which uses Black Pepper, Allspice, Cinnamon, Clove, Nutmeg, and Ginger for the Warming Spices.

Bell’s Poultry Seasoning

Commonly used is Bells Poultry seasoning with Cinnamon, Clove & Nutmeg. Allspice, with Black and/or White Pepper may be included.

Bell’s Poultry seasoning is a blend of;

Rosemary, Oregano, Sage, Ginger, Marjoram, Thyme & Pepper.

Quebec Mixed Spices

A popular spice blend used in Quebec for Tourtiere Pies and other recipes consisting of;

Savory, Sage, Thyme, Nutmeg, Cinnamon and Cloves.

Quatre Spice

Made up of four spices, that vary depending on the source. One blend consists of Black and/or White Pepper, Cinnamon or Ginger, Nutmeg, and Clove, Allspice may be included. While another states Cinnamon, Allspice, Clove, and Nutmeg.

Lac Saint-Jean Cipâte Spices

Tourtiere Pie seasoning may have its origins in Cipate. With a seasoning blend that may contain the following along with Herbes Salees.

Black Pepper, Parsley, Nutmeg, Cinnamon, Clove, Celery Seed, Marjoram, Bay Leaf.

Herbes Salees

A salted Herb blend that is sometimes used in Cipate and in other recipes, including Tourtiere. A very popular brand is Bas Du Fleuve. Their ingredients are;

Celery, Onions, Salt, Carrots, Parsnips, Parsley, Chervil, Savory, Leek, Chives, Spinach

Tourtiere Pie technique

The seasoned meat filling is placed on the stovetop with Water, Bouillon Cube, Beef Suet or rendered Fat (Pork or Chicken) & Shredded Potatoes soaked in water. With the Shredded Potatoes squeezed out before adding it to the pot to simmer away. While the Tourtiere Pie seasoning may vary, the technique stays the same.

This method creates a far better Tourtiere Pie, because of its effect on creating that unique filling texture from the naturual starches in the shredded Potatoes, binding everything. While the Potatoes themselves break down and keeps things moist by retaining moisture, even afterwards as the pie is chilled or frozen and reheated. Meanwhile, the long simmering time also strengthens the broth from the meat and breaks the meat down into a mince.

On top of that, it is extremely easy. Just throw everything into the pot and simmer away while the aromas fill the air. Keep simmering to get a meat filling that separates when a spatula is ran though the pan and no visible liquids. Still moist, holding together well. The flavors of the meat filling will develop even further when baked in the pie shell.

How to make Tourtiere Pie

This process of making Tourtiere Pie is spread out over two days for the flavors to fully develop. With the first day making the Meat Filling to be refrigerated. This can include your pastry as well if you choose to make this from scratch. The next day, simmer the Meat filling with remaining ingredients for about 3 hours before assembling the Pies. The majority of the time in preparing Tourtiere is just waiting.

Tourtiere Meat Filling

Prepare the Meat Filling to refrigerate overnight. Optionally prepare your pie pastry or use store bought.

Pie Shell Glaze

The Go-to glaze for Pies or Pastry in general. Combine the ingredients into a small bowl and mix with a fork. Brush on the Pie Shell. It’s a wonderful finish for Pies and assists in browning.

Avoid the edges or the crimped edge as they tend to brown faster than the top of the pie. I sometimes forget and brush the whole thing.

Baking Tourtiere Pie

Position the oven rack to the bottom rack position or one notch above and preheat to 375 F, while the Tourtiere Meat cools down. Once the Tourtiere Pies are assembled, bake for about 45 minutes or until the Pie is nicely browned. Turn it around about halfway through baking. Remove and let cool before serving.

What to Serve with Tourtiere Pie

Serve a slice of Tourtiere Pie by itself or with a Beef Gravy, Ketchup and/or HP Sauce as an accompanying condiment.