About the Recipe
Let’s take a little detour from the Swiss Alps to the snowy streets of Quebec and land right at the heart of comfort food: Tourtière. Just like Alpenmagronen with its cheesy noodles and crispy onions, or Zürcher Geschnetzeltes with its creamy mushroom sauce, Tourtière is one of those deeply satisfying dishes that feels like home on a plate.
This meat pie has long been a staple on Quebec holiday tables—but honestly, it’s too good to save for just once a year. With a rich, savory filling made from pork, beef, and veal, seasoned with warming spices like cinnamon, cloves, and allspice, it’s a cozy classic that wraps you up like a good blanket.
And while it looks like something your grandmother might have slow-cooked all day, it’s surprisingly simple to make. Whether you're diving into this after a day in the snow or serving it alongside a slice of Nusstorte for dessert (highly recommend), this dish brings people together. Ready to bake some nostalgia? Let’s do it.
A Taste of Tradition – This dish is a true Quebec classic. If you love the cozy comfort of Alpine dishes like Alpenmagronen or the heartiness of Zürcher Geschnetzeltes, Tourtière will feel right at home on your table.
Aromatic & Flavor-Packed – The blend of ground pork, beef, and veal combined with cinnamon, cloves, and allspice creates a beautifully seasoned filling that’s both savory and subtly spiced.
Perfect for Gatherings – Whether it’s for a holiday dinner or a casual Sunday supper, this meat pie is made to be shared. It’s one of those dishes that invites people to slow down, linger, and grab seconds.
Make-Ahead Friendly – Assemble it in advance, freeze it, and bake it fresh when needed. It’s ideal for meal prep or making holiday hosting a little less hectic.
Pairs Beautifully with a Swiss Twist – Serve it with a crisp green salad or even alongside something sweet like Nusstorte for a cross-cultural comfort food feast.
What You'll Love
Can I make this ahead of time? Yes! In fact, it often tastes even better the next day once the spices have had time to mingle. You can prep the filling a day or two in advance, or fully assemble and refrigerate the uncooked pie until you’re ready to bake.
Can I freeze it? Absolutely. Assemble your tourtière and freeze it unbaked. When ready to cook, bake straight from frozen at 375°F (190°C), adding 10–15 minutes to the usual baking time.
What if I don’t have veal? No problem—just substitute with more ground pork or beef. You can also use ground turkey or chicken for a leaner version, though the flavor will be milder.
What’s the best kind of crust to use? A classic all-butter pie crust or pâte brisée works beautifully here. You want something sturdy yet flaky to hold up to the juicy filling.
Is the egg wash necessary? Not strictly—but it adds a beautiful golden shine and a touch of crispness to the crust. If skipping, you can brush the top with milk or cream instead.
Do I have to use all three spices (cinnamon, cloves, allspice)? Those spices are what make this dish taste like tourtière—but if you’re missing one, you can still make a delicious pie. Nutmeg or a pinch of ginger can also work in a pinch.
Frequently asked Questions
Ingredints Explained
Ingredients
Filling:
225g ground pork (½ lb)
225g ground beef (½ lb)
225g ground veal (½ lb)
1 medium onion, finely chopped (about 120g)
2 cloves garlic, minced (about 6g)
120ml beef or vegetable broth (½ cup)
2g ground cinnamon (1 tsp)
2g ground cloves (1 tsp)
2g ground allspice (1 tsp)
Salt and pepper to taste
Pastry:
Enough for a double-crust pie (use your favorite pâte brisée or all-butter crust)
Egg Wash (optional):
1 large egg
2–3 tablespoons water (30–45ml)
Pinch of salt and sugar
Preparation
In a large skillet, cook the pork and beef over medium heat until browned. Drain excess fat.
Add chopped onions and minced garlic to the skillet. Cook until onions are softened.
Stir in the broth, cinnamon, cloves, allspice, salt, and pepper. Simmer for 10-15 minutes until the mixture thickens. Allow it to cool.
Preheat your oven to 375°F (190°C).
Roll out half of the pastry dough and line a pie plate with it. Fill the pie shell with the meat mixture.
Roll out the remaining pastry dough and place it over the filling. Seal the edges and cut slits on top to allow steam to escape.
Brush the top with egg wash and bake for 30-35 minutes or until the crust is golden brown.
Allow the tourtière to cool for a few minutes before serving.
Eat it plain or with a squeeze of ketchup, either way enjoy your delicious traditional Quebec meat tourtière!
Bon Appétit!