Tourtière (French-Canadian Meat Pie)

Ingredients

• 1 package (2 crusts) refrigerated pie dough
• 1 lb ground pork
• 1/2 lb ground beef
• 1 diced onion
• 2 cloves garlic, minced
• 1/2 cup water or broth
• 1/2 tsp cinnamon, 1/4 tsp cloves, 1/2 tsp savory or sage
• 1/2 cup dry breadcrumbs

Method

1. Brown the ground pork, beef, onion, and garlic together in a large skillet, breaking up the meat.
2. Add the water, cinnamon, cloves, and savory, and simmer 15–20 minutes until most of the liquid is absorbed.
3. Stir in the breadcrumbs to bind the filling, then let cool slightly.
4. Preheat oven to 375°F (190°C). Fill the bottom crust with the meat mixture, top with the second crust, crimp, and cut vents.
5. Bake for 40–45 minutes, until the crust is golden brown.

The Tale of Tourtière (French-Canadian Meat Pie)

Story updated September 18, 2026

Tourtière is one of French Canada's oldest culinary traditions, with roots that food historians trace back to the 1600s, when French settlers began establishing communities along the St. Lawrence River in what is now Quebec. Its first appearance in print came much later, in La Cuisinière Canadienne, a cookbook published in Montreal in 1840, which helped standardize what had likely already been a well-established home recipe: a double-crusted pie of ground pork and other meats, seasoned with warming spices like cinnamon, clove, and ginger that reflect the dish's French roots adapted to New World ingredients. Over the centuries, distinct regional styles developed, including a shallower, pork-based pie typical of Quebec City and a heartier, deep-dish version from the Saguenay-Lac-Saint-Jean region built from cubed meats and potatoes. Tourtière's enduring role is as a holiday dish: it is traditionally served on Christmas Eve as part of Réveillon, the festive meal families share after midnight Mass, a custom rooted in Quebec's Catholic heritage.