If you have ever wondered how to make a comforting, hearty dish that perfectly marries rich meat with savory herbs and a flaky crust, this Tourtière Recipe is your new go-to classic. This traditional French Canadian meat pie delivers layers of tender pork, aromatic summer savory, and satisfying bread cubes all wrapped in a golden, buttery crust. It’s a dish that invites warmth, celebration, and that incredible feeling of home-cooked goodness with every bite. I can’t wait to share this favorite with you because once you try this Tourtière Recipe, it just might become a staple in your kitchen too.
Ingredients You’ll Need
Gathering the right ingredients for this Tourtière Recipe is delightfully simple, but each plays an important role in building those deep, comforting flavors and textures you crave. These basics come together to create a dish that’s sumptuous, rustic, and perfectly balanced.
- 2 pounds coarse ground Pork Butt (Boston Butt): The juicy and flavorful base that makes this pie irresistibly moist and tender.
- 1 yellow onion, diced: Adds a subtle sweetness and aromatic foundation to the filling.
- 1 ½ tablespoons summer savory: The signature herb that gives Tourtière its distinctive, earthy, and slightly peppery flavor.
- 2 ½ cups dried bread cubes: These soak up all the cooking juices, binding the filling and adding delightful texture.
- 2 teaspoons kosher salt: Enhances all of the savory elements without overpowering them.
- ¼ teaspoon fresh cracked black pepper: Adds a gentle heat and depth to the overall flavor profile.
- 2 pie crusts: A flaky, buttery vessel that envelops the filling and bakes to golden perfection.
How to Make Tourtière Recipe
Step 1: Simmer the Pork and Onions
Start off by adding the coarse ground pork and diced onions to a large pot. Cover with about 2 ½ to 3 cups of water and bring it to a gentle simmer over medium-high heat. Once simmering, reduce to medium heat and let it cook for 30 minutes, stirring occasionally. This slow simmer allows the pork to tenderize gently and the onions to soften, creating a flavorful, juicy base for your filling.
Step 2: Season and Combine the Filling
Turn off the heat after thirty minutes and stir in summer savory, dried bread cubes, kosher salt, and freshly cracked black pepper. Mixing these ingredients in while the pot is still warm helps the bread cubes absorb the flavorful broth, adding unmistakable moisture and texture. Return the pot to medium heat to simmer for another 5 minutes, stirring occasionally to fully incorporate everything. Remove from heat and let the filling cool before moving on.
Step 3: Assemble the Pie
Prepare your deep dish pie plate by fitting the bottom pie crust inside. Once the filling has cooled enough to handle, fill the pie crust with the savory pork mixture. Carefully roll out your second pie crust and place it over the top, trimming and sealing the edges snugly so none of that delicious filling escapes during baking. Don’t forget to cut four steam vents into the top crust; these allow moisture to escape and keep the crust perfectly crisp.
Step 4: Bake to Golden Perfection
Place your pie plate on a sheet pan—this simple step prevents any drippings from smoking at the bottom of your oven. Bake in a preheated oven for 1 hour until the crust turns a gorgeous golden brown and the filling is bubbling fragrantly underneath. When done, let the Tourtière rest for at least 10 minutes. This resting time allows the filling to set nicely, making it easier to slice and enjoy.
How to Serve Tourtière Recipe
Garnishes
For garnishing your Tourtière, I love a simple sprinkle of fresh chopped parsley or some tangy cranberry sauce on the side to cut through the richness. A little dollop of grainy mustard also brings out the herbs beautifully and makes each bite even more exciting.
Side Dishes
This pie pairs wonderfully with classic sides like creamy mashed potatoes, buttered peas, or a crisp green salad dressed with a light vinaigrette. These accompaniments help balance the hearty nature of the Tourtière Recipe and round out the meal perfectly.
Creative Ways to Present
Want to impress? Serve your Tourtière mini-sized in individual ramekins for a charming appetizer, or cut into rustic squares and arrange on a festive platter with seasonal fruit and cheese. It’s a conversation starter and a crowd-pleaser every time!
Make Ahead and Storage
Storing Leftovers
Leftover Tourtière keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. The flavors actually deepen overnight, giving you a fantastic second-day meal that’s just as satisfying.
Freezing
You can freeze this meat pie either before or after baking. Wrap it well in plastic wrap and aluminum foil to prevent freezer burn, and it will keep for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, place slices on a baking sheet and cover loosely with foil to prevent the crust from overbrowning. Warm in a 350°F oven for about 20 minutes or until heated through. You could also reheat individual portions in the microwave, but the oven method keeps the crust crisp and delightful.
FAQs
Can I use other types of meat besides pork in this Tourtière Recipe?
Absolutely! While pork butt is traditional and offers great flavor and texture, many people enjoy using a mix of ground beef, veal, or even game meats to customize the taste to their liking.
Is summer savory essential for the flavor?
Summer savory is a hallmark herb that gives Tourtière its signature earthy and slightly peppery aroma. If you don’t have it on hand, a mix of thyme and sage can work as a substitute, but the authentic flavor comes from summer savory.
How do I make sure the pie crust stays flaky and crisp?
Using cold butter and keeping the dough chilled before baking helps prevent sogginess. Also, placing the pie on a sheet pan during baking catches drips and prevents burning, which can affect the crust’s texture and taste.
Can I prepare the filling ahead of time?
Yes, the filling can be made a day ahead and refrigerated. This actually helps the flavors meld even more. Just assemble and bake the pie the next day for ease and deliciousness.
Is Tourtière traditionally a holiday dish?
Indeed, Tourtière is often enjoyed during Christmas and New Year celebrations in French Canadian households, but it’s so hearty and comforting that it works perfectly for any cozy gathering or weeknight meal too.
Final Thoughts
There’s something truly special about making and sharing a Tourtière Recipe that connects us to tradition and pure comfort food joy. This savory pie wrapped in a flaky crust brings flavor, warmth, and a little touch of celebration to your table. I encourage you to gather your ingredients, get cooking, and savor every delicious bite of this classic feast. Trust me, once you try this Tourtière Recipe, it will become a cherished part of your culinary repertoire.
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Tourtière Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Quebecois, Canadian
Description
This traditional Quebecois Tourtière is a hearty meat pie made with ground pork, savory herbs, and bread cubes, encased in a flaky double pie crust. Slow-cooked to develop deep flavors, this comforting dish is perfect for family gatherings or festive occasions.
Ingredients
Meat Filling
- 2 pounds coarse ground Pork Butt (Boston Butt)
- 1 yellow onion, diced
- 1 ½ tablespoons summer savory
- 2 ½ cups dried bread cubes
- 2 teaspoons kosher salt
- ¼ teaspoon freshly cracked black pepper
Pie Crust
- 2 pie crusts (store-bought or homemade)
Instructions
- Cook the Meat and Onions: Add the coarse ground pork and diced onions to a large pot. Cover with about 2 ½ to 3 cups of water. Heat over medium-high until simmering, then reduce to medium heat. Cook, stirring occasionally, for 30 minutes to tenderize the meat and develop flavor.
- Mix in Seasonings and Bread: Turn off the heat. Stir in the summer savory, dried bread cubes, kosher salt, and fresh black pepper. Mix thoroughly. Turn heat back to medium and simmer for 5 more minutes, stirring occasionally, to meld the ingredients. Remove from heat and let cool.
- Assemble the Pie: Prepare one pie crust in a deep dish pie plate. Once the pork filling has cooled, add it evenly into the crust. Roll out the second pie crust and place over the top. Trim excess dough, seal the edges securely, and cut four steam vents into the top crust to allow steam to escape during baking.
- Bake the Tourtière: Place the pie plate on a sheet pan to catch any drips and prevent smoking in the oven. Bake in a preheated oven at 350°F (175°C) for 1 hour until the crust is golden and filling is bubbly.
- Rest and Serve: Let the tourtière rest for at least 10 minutes after baking before slicing and serving. This helps the filling set and makes for cleaner slices.
Notes
- Using pork butt provides a good balance of fat and flavor, making the filling moist and flavorful.
- Summer savory is a traditional herb used in tourtière; if unavailable, a mix of thyme and sage can be substituted.
- Resting the pie before serving improves texture and flavor integration.
- Using a sheet pan under the pie prevents oven smoke caused by dripping grease.
- Leftovers can be refrigerated and gently reheated, or frozen for later use.
