Description
Quebec-Style Beef Tourtière is a delicious, savory meat pie that’s packed with flavor. Traditionally made with a combination of beef, pork, and spices, this comforting dish features a flaky, golden crust and a flavorful filling. Perfect for holiday dinners or as a cozy weeknight meal, it’s a Canadian classic that’s sure to become a family favorite.
Ingredients
Scale
For the filling
- 1 lb ground beef
- 1/2 lb ground pork (optional, can use all beef)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1/4 cup water
- 1 tablespoon tomato paste
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (optional)
For the crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6–8 tablespoons cold water
Instructions
- Make the crust: In a large bowl, combine the flour and salt. Cut the cold butter into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, until the dough comes together. Divide the dough into two portions, flatten each into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
- Prepare the filling: In a large skillet, heat a bit of oil over medium heat. Add the onions and garlic and sauté until softened, about 3-4 minutes. Add the ground beef and pork (if using), and cook until browned, breaking up the meat with a spoon as it cooks. Drain any excess fat.
- Cook the filling: Stir in the beef broth, water, tomato paste, cinnamon, cloves, thyme, and sage. Bring to a simmer, and cook for about 10 minutes, until the mixture thickens and becomes aromatic. Season with salt, pepper, and parsley (if using). Let the filling cool slightly.
- Assemble the tourtière: Preheat the oven to 375°F (190°C). Roll out one portion of dough on a lightly floured surface into a 12-inch circle. Place it into a 9-inch pie dish, pressing it gently into the bottom. Fill with the cooled meat mixture, spreading it evenly.
- Roll out the second portion of dough into a circle large enough to cover the pie. Place the dough over the meat filling and trim any excess. Pinch the edges to seal the pie and cut a few small slits in the top for ventilation.
- Bake the pie: Bake the tourtière for 45-50 minutes, or until the crust is golden and crisp. If desired, brush the top of the pie with a beaten egg wash before baking for an extra golden finish.
- Serve and enjoy: Allow the tourtière to cool for a few minutes before slicing. Serve warm with your favorite side dishes or a simple salad.
Notes
- Traditional Quebec-style tourtière often contains a mixture of ground beef and pork, but you can adjust the meat types to your preference.
- Some variations of tourtière include potatoes in the filling for added texture and flavor.
- If you’re short on time, you can use store-bought pie crust for convenience.
- This pie can be made ahead of time and refrigerated until ready to bake, making it great for meal prep or special occasions.
- Leftovers keep well in the fridge for 2-3 days or can be frozen for up to 2 months.
- Prep Time: 30 minutes (plus chill time for dough)
- Cook Time: 1 hour
- Category: Main Dish, Meat Pie
- Method: Baked
- Cuisine: Canadian, Quebecois
Keywords: Quebec-style tourtière, beef tourtière, meat pie, Quebec meat pie, homemade tourtière, Canadian tourtière, traditional tourtière