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Tourtière
Canada
The centrepiece of Quebec's réveillon — the Christmas Eve feast after midnight Mass. No Quebec Christmas exists without it.
Quebec's Christmas meat pie — a double-crust pie filled with seasoned pork and spices, eaten on Christmas Eve after midnight Mass. Quebec's most important tradition.
Prep
30 mins
Cook
50 mins
Difficulty
Medium
Calories
475 kcal
Serves
6
Calories are an estimate based on ingredients used
Ingredients
500gpork mince
200gbeef mince
1onion, diced
2 clovesgarlic
1 tspallspice
0.5 tspcinnamon
0.5 tspcloves
300mlbeef stock
shortcrust pastrydouble crust
Method
1
Brown mince with onion, garlic and spices. Add stock. Simmer until absorbed. Cool.
2
Fill pastry shell. Top with pastry lid. Crimp and vent.
3
Bake at 200°C for 40-50 minutes until golden.
Chef's Tip
Cool the filling before putting in the pastry — warm filling makes the base soggy.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.