While tourtière remains a beloved Quebecois dish enjoyed at home with family over the holidays, these days, many iterations of tourtière can be found across the country in grocery store freezers, specialty markets and farmers’ markets. St. Hubert’s version is probably one of the most recognizable brands of tourtière — the Quebecois restaurant chain has been pumping out pies since the 1950s.
Learn more about the history of Tourtière in this article: Meat Pie Magic: The History of Tourtière.
Classic Tourtière
This Quebecois meat pie is a comforting holiday favourite for many with a flaky pie crust encapsulating a fragrant spiced meat filling.
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Servings: 8 people
Ingredients
- 2 Tbsp canola oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 lb medium ground beef
- 1 lb medium ground pork
- 1 tsp dried leaves of summer savoury
- salt and pepper to taste
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1 bay leaf
- 1 cup beef broth
- 1 small peeled and grated russet potato
- 4 short crust pastry: 9-inch store-bought pie crusts or homemade crusts
- 1 egg, beaten plus 1 Tbsp water for egg wash
Instructions
- Heat oil on medium-high heat in a large sauté pan or skillet, then sauté the onion and garlic until softened, about 5 minutes. Add the ground beef, pork, and spices and cook until the meat is browned.
- Add the beef broth and bring it up to a simmer then reduce heat to medium low. Add the grated potato and stir it in. Cook until liquid is almost absorbed, about 15 min. Remove the bay leaves and add salt to taste. Remove the pan from the heat and let the mixture cool completely — it bakes best if the filling is chilled.
- Preheat the oven to 375 °F (190 °C). On a lightly floured surface, roll out one disc of the pie dough to less than the 1/4-inch thickness and line the 9-inch pie plate. Fill this with the cooled tourtière mixture and spread out evenly. Roll out the remaining dough to the same thickness, cut a hole in the centre (for steam to escape) and place on top of the filling. Trim the dough to 1/2-inch beyond the edge of the pie plate and pinch the edges of the crust together. Brush the crust with the egg wash.
- Bake tourtière for about 45 minutes or until the pastry is a rich golden brown. Let cool for 15 minutes before slicing to serve. Serves: 8-10 (makes 2 9-inch pies)
Nutrition Facts
Classic Tourtière
Serving Size
1 slice
Amount per Serving
Calories
730
% Daily Value*
Fat
47
g
72
%
Saturated Fat
15
g
94
%
Trans Fat
1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
22
g
Cholesterol
100
mg
33
%
Sodium
545
mg
24
%
Potassium
573
mg
16
%
Carbohydrates
48
g
16
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
27
g
54
%
Vitamin A
37
IU
1
%
Vitamin C
3
mg
4
%
Calcium
47
mg
5
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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