• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Harvest and Wild Community Table logo

  • Meet Matt
  • Recipes
    • Breakfast and brunch recipes
    • Lunch
    • Dinner
    • Desserts and sweets
    • Snacks
    • Sides
    • Drinks, Smoothies and Cocktails
  • Entertain
    • Menus
    • Music
    • Resource Library
    • Set up your kitchen
    • Privacy Policy
    • Contact us
  • Harvest and Wild
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Start here
  • Recipes
  • Menus
  • Resource Library
  • Music
×

Quebecois Tourtiere hand pies {French Canadian meat pies}

Published: Dec 17, 2019 · Modified: Apr 2, 2020 · This blog uses cookies and may contain ads or affiliate links. See this page for more details · 10 Comments

Sharing is caring!

828 shares
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

A simple Christmas eve meal idea, these tourtiere hand pies feature a savoury pork and beef filling with a flaky crust. Celebrate Christmas this year with a traditional French Canadian meat pie, Quebecois Tourtiere!

It is always interesting when you look into the history of traditions, how those traditions have evolved over the years and centuries. As many of you already know, many of our traditions aren’t that are particularly old. Many of the traditions that families follow, like lighting a Christmas tree, giving gifts and even Christmas wreaths have only been traditions since the early 19th centuries.

There is one tradition our family has always followed through, on Christmas eve we always have tourtiere. It is a tradition older than Christmas wreaths, dating back the 1600s in colonial Quebec. Essentially, it is the dish that you would have after Christmas eve mass before going to bed. Although growing up we usually had it as part of our dinner spread!

‘WHAT IS TOURTIERE?’

At its core, tourtiere is a meat pie. Traditionally it was made with diced meat, mixed with some spices and herbs, and placed in a pie crust. Unlike a British meat pie, the filling doesn’t have gravy. Instead, it uses potato to keep the filling moist. Yet, it’s rather uncomplicated and delicious.

 What meat goes into tourtiere hand pies?

Considering that 1600’s Quebec would have been an exceptionally cold place in the winter months (it is now too), a lot of the food you would have had access to would have been food that could last in a cellar. However, meat would have comparatively been in abundance to say nearly any vegetables. Historically, tourtiere would have been made with nearly any type of fresh meat, such as moose, pork, pigeon etc. It would be finely diced, before being mixed with the herbs and seasoning.

Today, the most common meats are ground beef and ground pork. In our family we used to just use ground beef, however, I find that a 50/50 mix of ground beef and pork lead to a moister and tastier meat pie.

Why type of pastry do you use to make tourtiere hand pies?

If you were making a traditional tourtiere, I’d suggest using a pre-made pie crust and a fresh pastry top. Even for these tourtiere hand pies, there is nothing wrong with making them with store-bought shortcrust pastry. I do! If you have a bit of a treat, you could also make them with my go-to recipe of rough puff pastry. A cross between shortcrust and puff pastry, it does taste delicious. However, it is important to make sure that the pie filling is completely cooled BEFORE letting it come into contact with the pastry. Otherwise, the pastry will melt!

What do you serve with tourtière?

Ok, so tourtière is going to be a drier pie than most other meat pies even with the juicer meat and the addition of potatoes. The upshot is, you are going to need a sauce. In our house ketchup is king, but some like BBQ or brown sauce.

If you want to step up your game, go for a cranberry ketchup or cranberry sauce. It goes really well!

Also, it is a rich dish so try a fresh salad on the side to make it stand out!

How long will tourtière last?

The best but about tourtière is that you can make them in advance and freeze them. Then your shelf life should be about 3-6 months. Once cooked, it should probably be eaten within 3 days, but you probably won’t have to worry about that!

What goes well with tourtière hand pies?

Drinks

A Moscow Mule is great, and then so will the upcoming Cranberry Rye and Ginger.

Music

Christmas eve needs Christmas music! Check out the Christmas Feast playlist.

Other dishes that go with tourtiere

  • Roasted butternut squash salad
  • Cranberry sauce
  • Moscow Mule
  • English Sausage rolls
New ButcherBox members receive 2 lbs of ground beef + 2 packs of bacon for FREE in their first box!

Tourtiere hand pies

Matt
A simple Christmas eve meal idea, these tourtiere hand pies feature a savoury pork and beef filling with a flaky crust. Celebrate Christmas this year with a traditional French Canadian meat pie, Quebecois Tourtiere!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 55 mins
Course brunch, lunch, Main Course, Side Dish
Cuisine Canadian

Ingredients
  

  • 500 g Ready to roll shortcrust pastry block
  • 1/4 tsp salt
  • 1 cups Water
  • 1 cups Peeled potato cut into 1/4in pieces
  • 1/2 lb Ground beef
  • 1/2 lb Ground pork
  • 3/4 cup Chopped onion
  • 1 clove Garlic finely chopped
  • 1/2 tsp Cloves
  • 1/4 tsp Ground nutmeg
  • 1/4 tsp Fresh sage finely chopped
  • 1/4 tsp Black pepper
  • 1 egg

Instructions
 

  • Bring water to the boil and add the potato. Boil hard for 5min, then remove potato and save the water. Mash half the potato, and place the other half in a bowl to cool.
  • Brown the pork and beef in a frying pan and drain the fat. Add the water and all other ingridents except for potato to frying pan and boil for 20min. Stop early if the water evaporates. Mix in the mashed potato, and then carefully add the diced potato so they don't break down much. Let cool completely.
  • Roll out the pastry dough until it is about 1/8in thick. Find a round stencil to use (like a bowl) that will give you a circle of about 5in diameter, and cut out as many circles as you can. Pre-heat the oven to 350F
  • Spoon enough of the filling onto the centre of the pastry, so that the pastry can be folded over and sealed. Use a fork to gently press togther. Crack and whisk the egg, and use a pastry brush to give each hand pie a brush with the egg wash. Bake in the oven for 15min, or until crush is golden. Cool and enjoy.
Keyword beef, canadian, pork, tourtiere
« Roasted butternut squash salad
Baked Chocolate Donuts »

Baked recipes, Beef recipes, Christmas recipes, Comfort Food, Entertaining, Food, Lunch, Main Dishes, Pork recipes, Potluck recipes, Sandwiches and wraps, Starters and sides, Winter recipes beef, canadian, christmas, christmas eve, hand pie, hand pies, pastry, pie, pies, pork

Reader Interactions

Comments

  1. sherry says

    December 18, 2019 at 2:39 am

    these look wonderful. i think i would make them just with beef as i’m not a pork fan. they look just like pasties! which is a good thing. Pasties are a very dry mix too inside – just vegetables and a bit of meat added in. Yum! cheers sherry

    Reply
  2. Pina @ One Two Culinary Stew says

    December 19, 2019 at 7:03 pm

    I grew up on tourtière too. Craving some right now! Never thought of having it as a hand pie so this recipe is a great idea.

    Reply
  3. Neil says

    December 22, 2019 at 3:21 pm

    These remind me of Cornish Pasties Matt, which I love! So I’m definitely into these tourtiere hand pies too. Yum! Hope you have an amazing Christmas!

    Reply
  4. mimi rippee says

    January 06, 2020 at 3:50 pm

    Yum. Are these also called pasties? I want to make them for a friend who has always talked non-stop about something very similar. Nothing too fancy, just meat in crust. Thanks!

    Reply
    • Matt says

      February 01, 2020 at 11:34 pm

      They are similar to a pasty, but different flavours. A pasty is usually made with a hot water crust and raw meat inside when cooked. Check of https://totalfeasts.com/nearly-cornish-pasties/

      Reply
  5. Makos - The Hungry Bites says

    January 07, 2020 at 10:55 pm

    I would have these for Brunch any time!

    Reply
    • Matt says

      February 01, 2020 at 11:35 pm

      They are (were) delicious!

      Reply
  6. Jim Crawford says

    December 28, 2020 at 8:50 pm

    Thank you for sharing. I never heard of these pies, but will give them a try! Sounds easy enough!

    Reply
    • Matt says

      June 03, 2021 at 9:26 pm

      Go for it, they are delicious!

      Reply
  7. janet deiner says

    February 03, 2022 at 4:59 pm

    Matt, can’t wait to try these. We lived in Quebec for 4 years and this was my favorite dish (aside from the poutine obviously!) About how many does a recipe make? Thank you. – Janet

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

I’m a husband, dad, bluenosers and an avid cook and picture taker and business owner. I think food is meant to be shared, and good food brings people together. about me!

Browse all recipes

Foodies100 Index of UK Food Blogs
Foodies100

Footer

  • © 2021 Harvest and Wild Condiments Ltd
  • About – Meet Matt
  • Advertising and Privacy Policy
  • Contact

Copyright © 2023 Total Feasts