A hearty double-crusted pie filled with seasoned ground beef, warm spices of cinnamon, cloves, and allspice — the centrepiece of every French-Canadian Christmas Eve reveillon feast.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: cast iron pie dish
Garnishes: fresh thyme sprig
Accompaniments: pickled beets, green ketchup relish
Instructions
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1
Brown ground beef with diced onion and garlic in a skillet. Drain excess fat.
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2
Add cinnamon, cloves, allspice, salt, and pepper. Mix in mashed potato to bind the filling.
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3
Simmer filling on low heat for 10 minutes, stirring occasionally. Let cool slightly.
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4
Line a pie dish with bottom crust. Fill with the meat mixture.
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5
Cover with top crust, crimp edges, cut steam vents. Brush with beaten egg.
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6
Bake at 200C (400F) for 35-40 min until golden brown. Rest 10 min before slicing.
Did You Know?
Tourtiere was originally made with passenger pigeon (tourte), which gave the pie its name before the bird went extinct.
Chef's Notes
Equipment Tips
- pie dish
- rolling pin
- mixing bowl
- skillet
Garnishing
fresh thyme sprig
Accompaniments
pickled beets, green ketchup relish
The Story Behind Tourtiere (Beef)
Tourtiere has been the heart of Quebec reveillon suppers since the 17th century. French settlers adapted their pie-making traditions to available Canadian ingredients, creating a richly spiced meat pie that remains the undisputed centrepiece of French-Canadian holiday celebrations.
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