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Sharing an Old Family Recipe: Canadian Meat Pie
This is the story of Canadian Meat Pie in my family. Join us in reminiscing about the countless times this dish has graced our family table. From joyous celebrations to comforting meals during challenging times, this recipe has been a constant, weaving memories that linger long after the last bite is savored.
In sharing this family recipe, I extend an invitation to your table. May the aroma, taste, and stories behind this dish resonate with you, creating a connection that transcends generations and celebrates the universal language of food.
Our culinary journey unfolds with the arrival of a culinary matriarch—my great-great-grandma—who made a transcontinental journey from Canada. In the flavors she carried, the traditions she brought, and the stories she shared, the legacy of our family recipe took root, becoming a testament to heritage and a bridge across generations.
What is Meat Pie?
Canadian meat pie, also known as Tourtière, is a savory and hearty traditional French-Canadian dish that has become a culinary icon in Canada. This flavorful meat pie typically features a rich filling encased in a flaky pastry crust. The heart of the Canadian meat pie is its flavorful filling. Ground meat, often a combination of pork and beef, is seasoned with a blend of spices that may include cinnamon, cloves, allspice, and sometimes savory herbs like thyme. The meat mixture is cooked until tender, creating a savory and aromatic filling.
Beyond its delicious taste, Canadian meat pie is a symbol of community and family gatherings. The act of making and sharing Tourtière is a tradition that brings people together, fostering a sense of connection and celebration.
For a great history of Canadian Meat Pie, check out The Meat and Potatoes of Quebec’s Beloved Tourtière, and be sure to grab a copy of my cookbook with similar recipes.
Canadian Meat Pie Recipe
Ingredients For the pastry
- 2-1/2 cups
- all-purpose flour
- 1 cup
- unsalted butter, cold and cut into small cubes
- 1/2 teaspoon
- salt
- 6-8 tablespoons
- ice water
Note: Store-bought pie crust will work as a substitute.
Ingredients For the filling
- 1 lb
- ground pork
- 1/2 lb
- ground beef
- 2
- cloves of garlic, minced
- 3
- large russet potatoes
- 1/2 cup
- beef or vegetable broth
- 1/2 teaspoon
- cinnamon
- 1/4 teaspoon
- cloves
- 1/4 teaspoon
- allspice
- Salt and pepper to taste
Instructions For the pastry
- 1
-
In a large bowl, combine the flour and salt.
- 2
-
Add the cold, cubed butter to the flour mixture.
- 3
-
Using a pastry cutter or your hands, work the butter into the flour until it resembles coarse crumbs.
- 4
-
Gradually add ice water, one tablespoon at a time, until the dough comes together. Be careful not to overwork the dough.
- 5
-
Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Instructions For the filling
- 1
-
In a large skillet, brown the ground pork and beef over medium heat until cooked through. Drain any excess fat.
- 2
-
Peel and dice the potatoes and boil on medium high until soft. Drain and set aside.
- 3
-
Add onions and garlic to the meat mixture. Cook until the onions are softened.
- 4
-
Stir in the beef or vegetable broth and spices (cinnamon, cloves, allspice). Season with salt and pepper to taste. Simmer until most of the liquid has evaporated.
- 5
-
Add half of the potatoes and mash the other half. Add to the meat and stir well.
- 6
-
Remove the mixture from heat and let it cool to room temperature.
Instructions Assembling the tourtière
- 1
-
Preheat your oven to 425°F (220°C).
- 2
-
Roll out one disc of the chilled pastry on a floured surface to fit a 9-inch pie dish.
- 3
-
Place the rolled-out pastry into the pie dish.
- 4
-
Spoon the cooled meat mixture into the pastry-lined dish.
- 5
-
Roll out the second disc of pastry and place it over the meat mixture.
- 6
-
Seal and crimp the edges, and make a few small slits in the top crust to allow steam to escape.
- 7
-
Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- 8
-
Allow the Tourtière to cool for a few minutes before slicing and serving.
- 9
-
Serve with brown gravy.
