This Quebec-style meat pie is a hearty, comforting dish that’s reminiscent of the best tourtiere recipe you’ll find in French Canadian kitchens. It’s got flaky, buttery pastry encasing a savory blend of ground pork, beef, warm spices, and a touch of sweetness. It’s informal, cozy cooking at its best—perfect for chilly evenings. This isn’t just a meat pie recipe: it’s a little taste of Canadian dishes culture wrapped up in pastry.
Cozy Quebec Meat Pie with Spiced Pork and Flaky Crust
Prep Time 45 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 45 minutes mins
Course Main Course
Cuisine Canadian, French
Large mixing bowl + medium bowl
Pastry blender or two knives
Rolling Pin
Skillet or sauté pan
9- or 10-inch (23–25 cm) pie dish
Sharp knife or pastry wheel
Pastry Brush
Aluminum foil (for covering edges)
Baking sheet (to catch any overflow)
For the pastry
- 3 cups 375 g all-purpose flour
- 1 tsp salt
- 1 cup 225 g unsalted butter, chilled and cubed
- ½ cup 120 ml ice water, plus extra if needed
For the filling
- ¾ lb 340 g ground pork (preferably a bit fatty, not breast or thigh specifics)
- ¾ lb 340 g ground beef (lean or 80/20)
- 1 large onion finely chopped
- 2 garlic cloves minced
- 1 medium russet potato peeled and diced small
- ½ cup 120 ml chicken or beef broth
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground allspice
- ¼ tsp nutmeg
- 1 tsp dried thyme
- 1 tsp brown sugar optional, for balancing
- Salt and freshly ground black pepper to taste
- 2 tbsp unsalted butter for sautéing
For egg wash
- 1 egg beaten with 1 tbsp milk
Make the pastry
In a large bowl, whisk flour and salt. Add chilled butter cubes and, using a pastry blender or two knives, cut until mixture resembles coarse cornmeal with pea-sized butter bits.
Drizzle ice water while stirring gently until the dough just holds together. Don’t overwork it. Form into two disks (one slightly larger), wrap in plastic, and chill for at least 30 minutes.
Prepare the filling
In a skillet over medium heat, melt 2 tbsp butter. Add onions and sauté until translucent. Stir in garlic and diced potato; cook 2–3 minutes.
Add ground pork and beef, breaking it up, and cook until browned. Drain excess fat if needed.
Stir in broth, cinnamon, cloves, allspice, nutmeg, thyme, and brown sugar. Simmer until potatoes are tender and liquid mostly absorbed (5–7 minutes). Season with salt and pepper. Let cool to room temperature.
Assemble the pie
Preheat oven to 375 °F (190 °C). Roll out larger dough disk on a lightly floured surface to about 12 inches (30 cm). Gently place into pie dish so that dough slightly overhangs.
Fill with cooled meat mixture, packing gently. Roll out second disk to cover pie. Place on top, seal edges by crimping or pinching. Trim excess dough. Cut vents or make lattice on top. Brush entire surface with egg wash.
Bake to perfection
Place pie dish on a baking sheet. Bake for 25 minutes. Cover edges with foil to prevent over-browning, then bake 20–25 more minutes or until crust is golden brown and juices bubble. Total baking time ~50 minutes.
Rest and serve
Let pie rest at least 10 minutes before slicing—this helps the juices set. Serve warm or at room temperature.
Pairings
- A simple green salad with vinaigrette cuts the richness. Add sliced apples or pears for brightness.
- Drink pairing: try a crisp hard cider (local ones from Canada work well) or a light red like Pinot Noir. Non-alcoholic? Maple sparkling water.
- On the side: coat roasted root vegetables in a dash of maple syrup and sea salt.
- Leftovers? Heat on a cast-iron skillet—slice and fry until crust is re-crisped.
FAQs
1. Can I use chicken or turkey instead of pork and beef?
Yes! Mix ground turkey and pork for decent fat content; ground chicken runs lean, so add a bit more butter or chicken fat to keep the filling moist.
2. What’s the best way to prevent a soggy bottom crust?
Brush a thin layer of beaten egg white on the bottom crust before filling—it acts as a barrier. Also, ensure your filling isn’t too wet; drain excess liquids.
3. Can I use premade pastry?
Absolutely—store-bought pie crusts are a time-saver and work fine. Just make sure to thaw and roll gently to avoid cracks.
4. Can I freeze this pie?
Yes—cool completely, wrap tightly (double layer), and freeze up to 2 months. Bake from frozen, adding ~15 minutes to baking time, but still bake until internal temperature is 165 °F (74 °C).
5. What’s the best cut of pork to use?
For authenticity, use ground pork shoulder with about 20–30 % fat. It keeps the filing moist and flavorful, typical of tortiere recipe meat pies Quebec traditions.
