Tourtière du Quebec: French Canadian Meat Pie
Tourtière du Quebec is a beloved traditional French Canadian meat pie that is particularly enjoyed during holidays and festive family gatherings. This hearty and flavorful dish has its roots firmly planted in the province of Quebec and is made with a deliciously savoury minced meat filling that can include a delightful mix of pork, beef, or even game meats, depending on personal preferences and regional variations. It is expertly baked in a flaky, golden crust, resulting in a truly comforting and satisfying meal that warms the soul.
Hearty Québécois fare, such as the rich and flavorful dish known as tourtière, is a delightful representation of traditional Canadian cuisine. This savory meat pie is often enjoyed during festive occasions and embodies the warmth of home-cooked meals shared with friends and family.
Tourtière du Quebec
By Zosia Culinary Adventures | Date: April 23, 2025
Preparation Time: 30 minutes
Bake Time: 1 hour
Yield: 12 servings (131 g each)
Ingredients: use 26 cm in diameter stoneware pan
8 large sheets filo (phyllo) pastry
3 tablespoons olive oil or melted butter
150 g leek, thinly sliced
200 ml milk
1 cup small diced baguette or sourdough bread (at least 2 days old)
450 g organic lean ground beef
2 eggs
2 tsp sea salt and 2 tsp freshly ground white pepper
caraway seeds and /or black cumin
Instructions:
Preheat the oven to 180ºC or 350ºF.
Wash and carefully slice the leek into thin pieces. Meanwhile, presoak the cut-up bread in warm milk for approximately 30 minutes, allowing it to absorb the liquid.
Put the mixed meats in a large glass bowl and mix well with the beaten eggs. Then, season with salt and white pepper.
Squeeze excess milk from the soaked bread. Mix the bread with the beef and pork, adding sliced leeks and seasoning with remaining salt and pepper.
Brush the filo pastry sheets thoroughly on both sides with melted butter or oil. Carefully place four layers of filo pastry sheets inside the oiled pan, making sure they overlap slightly for even coverage. Once the sheets are arranged, spread the savory meat filling evenly across the top layer of the pastry.
Top the meat pie with four filo pastry sheets, pushing them into decorative folds and securing the edges to prevent filling from escaping. Alternate the direction or crumple the sheets for texture. Brush the top with melted butter or oil and sprinkle with caraway seeds and black cumin.
Bake the Tourtière in your preheated oven for 45 minutes to 1 hour, until the filling reaches internal temperature of 165°F (74°C) and the top crust turns golden.
Enjoy it!
