Tourtière
Tourtière is a dish that I really only have once or twice a year, but it's one of my favorite meals. It's French Canadian in origin, but tourtières are eaten all across Canada, in the northern states bordering Canada, and frankly probably all over the world since good meals know no borders and have a tendency to travel far.
Nutrition Facts
Ingredients
Instructions
Make the pastry. Combine the flour, salt and cheese in a food processor. Add the butter and pulse until the butter chunks are the size of peas.
Combine the egg yolk and sour cream in a small bowl. Add the wet ingredients to the flour mixture and pulse together in the processor until you are able to shape the dough into a ball. Shape the dough into two disks, wrap them well with plastic wrap and let the pastry rest in the refrigerator for at least an hour. (You can even make the pastry a couple of days ahead of time.)
Make the filling. Pre-heat a sauté pan over medium-high heat. Add the olive oil and sauté the onions, celery and garlic until the vegetables are translucent, but not browned. Add the pork and veal to the pan and cook until the meats are no longer pink. Drain off any excess fat and then add the spices, tomatoes and tomato juice and simmer for 30 minutes.
Stir in breadcrumbs and salt and freshly ground black pepper to taste. Let the filling cool while you roll out the pastry and pre-heat the oven to 375ºF.
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Reviews from the Original Source
This is the 2nd Christmas Blue Jean Chef Tourtierre; and just as good as last year's.. This pastry recipe including cheese, sour cream and an egg yolk bakes to a perfect crisp bottom. At the same time the filling is moist. The spices are essential for the French Canadian flavour and I added plenty of thyme and sage from my garden. Preparing this over a couple of days is great too at this busy time. Thank you Meredith for sharing your knowledge.
Made this last year at Thanksgiving and my family absolutely loved this! Amazing crust, and delicious filling! We’re of French Canadian heritage and have had many meat pies and hands down this is the best! Making this our new traditional holiday meat pie! Thank you for sharing this recipe, and your videos are super helpful!
Hi, Meredith, I haven’t tried your recipe yet but I have made a “‘meat pie” before. My friend got her recipe from her mother-in-law, who was French Canadian, and it includes just ground pork, mashed potatoes and no tomato products. It also uses ground cinnamon, which makes it so distinctive. So delicious! I love your recipes and your manner in teaching. Also loved you on QVC!
Meredith, the pie was wonderful. Have you used the fabulous pastry recipe for anything else. Delicious and easy to work with. Thank you.
I’m sharing with my family. I truly cannot wait to make this. Oh my goodness. It’s perfect. I’m loving your dough recipe. Can be used for any Meat pie.. Christmas just became cheerier knowing this Recipe exists.. thank you. ⭐️❣️
Hi Merideth!
I have made this from your recipe twice, and will be making it again tomorrow for dinner.
It is absolutely delicious.
Your French apple slab pie is amazing too!
Thanks for sharing your recipes with us!
I attempted this recipe during my quarantine time. The recipe was perfect. However, try as I might to flute my crust vertically, the butter spilled over and there was smoke everywhere. I have cleaned the oven and tried to salvage by returning the pie to the oven. This time I placed the pie on a rimmed sheet pan. Wish me luck!
Did you make this recipe?
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