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Quebec-style beef tourtière is a comforting meat pie that brings hearty, warmly spiced flavors straight to your kitchen. It’s perfect for cozy dinners or special occasions when you want something traditional and satisfying without fuss.
This was one of my first attempts at making a classic tourtière and it quickly became a holiday favorite in my home.
Ingredients
- Ground beef: provides the meaty base choose fresh, lean beef for best texture
- Ground pork: is optional but adds juicy richness
- Onion and garlic: build the savory foundation fresh and finely chopped works best
- Beef broth: deepens flavor and keeps the filling moist
- Tomato paste: adds umami and subtle sweetness choose a high-quality thick paste
- Cinnamon and cloves: give that signature warm spice use fresh ground if possible
- Dried thyme and sage: lend herbaceous notes to balance the spices
- Salt and pepper: season the mixture to taste
- Fresh parsley: adds a bright finish optional but recommended
- All-purpose flour: is the base for the crust good-quality flour helps with texture
- Cold unsalted butter: creates flakiness in the crust keep it chilled for easiest dough handling
- Cold water: binds the dough gently add gradually to avoid dryness
Instructions
- Make The Crust:
- In a large bowl combine the flour and salt. Cut the cold cubed butter into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs. Add cold water one tablespoon at a time tossing gently until the dough starts to come together. Avoid overmixing so the crust stays tender. Flatten into two discs, wrap each in plastic, and chill for at least 30 minutes to relax the dough.
- Prepare The Filling:
- Heat a bit of oil in a large skillet over medium heat. Add chopped onion and garlic and cook until soft and fragrant about three to four minutes. Add the ground beef and pork if using. Cook thoroughly breaking up the meat with a spoon until browned. Drain excess fat carefully.
- Cook And Season The Filling:
- Stir in beef broth, water, tomato paste, cinnamon, cloves, thyme, and sage. Bring to a gentle simmer and cook about ten minutes until the liquid reduces and the filling thickens. Taste and adjust seasoning with salt pepper and fresh parsley if desired. Let filling cool slightly before assembling.
- Assemble The Tourtière:
- Preheat the oven to three seventy five degrees Fahrenheit or one ninety Celsius. Roll out one dough disc on a lightly floured surface into a twelve-inch circle. Place it gently in a nine-inch pie dish pressing into the base and sides. Fill with the cooled meat mixture spreading evenly.
- Add The Top Crust:
- Roll the second dough disc into a circle large enough to cover the pie. Place it over the filling. Trim edges and pinch them together to seal well. Cut a few small slits in the top crust to allow steam to escape while baking.
- Bake The Pie:
- Bake for forty five to fifty minutes until the crust is golden crisp and beautifully cooked through. For a golden shine brush with beaten egg before baking. Cool the pie slightly before slicing so the filling sets.
- Serve And Enjoy:
- Serve warm with simple sides like a green salad or pickles which balance the richness.
My favorite is the warming mix of cinnamon and cloves they create a comforting aroma that fills the kitchen. This dish always reminds me of family dinners where the whole house smelled like tradition and warmth.
Storage Tips
Store leftovers covered in the refrigerator for up to three days. Reheat gently in the oven to keep the crust crisp. You can freeze unbaked pies wrapped tightly for up to two months and bake from frozen adding a little extra time.
Ingredient Swaps
Try ground turkey or chicken for a leaner version although the flavor will be milder. Use fresh herbs like thyme and sage if you have them they brighten the filling naturally. Swap beef broth for vegetable broth for a slightly lighter touch.
Serving Ideas
Tourtière pairs wonderfully with tangy cranberry sauce or a simple cucumber salad dressed in vinegar. A glass of full-bodied red wine accentuates the spices nicely. Leftover pieces are great hand-held with mustard or chutney.
Enjoy creating a delicious and warming Quebec-style tourtière that’s perfect for sharing with loved ones.
Frequently Asked Recipe Questions
- → What spices give the filling its unique flavor?
Ground cinnamon, cloves, thyme, and sage combine to create the distinctive warm and aromatic notes in the filling.
- → Can I use only beef without pork in the filling?
Yes, using all ground beef works well though pork adds additional richness and moisture.
- → How do I ensure a flaky crust for the pie?
Keep the butter cold and cut it into the flour until crumbly before gradually adding cold water, then chill the dough before rolling.
- → Is it better to brush the crust before baking?
Brushing with a beaten egg wash creates a golden, glossy finish enhancing both appearance and texture.
- → What sides pair well with this dish?
Simple salads, roasted vegetables, or steamed greens complement the rich flavors nicely.
- → How long should the filling cool before assembling?
Allow the filling to cool slightly so it’s easier to handle and doesn’t make the crust soggy.