Description
A traditional Quebec-Style Beef Tourtière is a savory meat pie filled with a flavorful blend of beef, onions, and aromatic spices, all encased in a buttery, flaky pastry. This iconic Canadian dish is perfect for cozy dinners or special occasions, especially during the holidays. Serve it with a side of pickles or a light salad for a complete meal.
Ingredients
Scale
- For the filling:
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1/2 tsp dried thyme
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 medium potatoes, peeled and diced
- 1 tbsp vegetable oil (for cooking)
- 1 tbsp fresh parsley, chopped (optional)
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, cold and cut into cubes
- 6–8 tbsp ice-cold water (more if needed)
- For egg wash:
- 1 egg, beaten (for brushing on top of the pie)
Instructions
- Prepare the crust:
In a large bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. Gradually add the ice water, a tablespoon at a time, and mix until the dough begins to come together. Split the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes. - Make the filling:
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes, until soft and fragrant. Add the ground beef to the pan and cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess fat. - Cook the potatoes:
While the beef is cooking, boil the diced potatoes in a separate pot of salted water for about 10-12 minutes, until tender. Drain the potatoes and mash them. - Combine the filling:
Once the beef is browned and the potatoes are mashed, add the beef broth, thyme, cinnamon, cloves, nutmeg, salt, and pepper to the beef mixture. Stir in the mashed potatoes and mix until well combined. If desired, add fresh parsley for an extra layer of flavor. Let the filling cool slightly before assembling the pie. - Assemble the pie:
Preheat your oven to 375°F (190°C). Roll out one disc of dough on a floured surface into a circle large enough to fit a 9-inch pie pan. Transfer the rolled dough to the pie pan, pressing it into the bottom and up the sides. Spoon the beef and potato filling into the crust, spreading it evenly. Roll out the second disc of dough and place it over the filling. Trim any excess dough, leaving about 1 inch of overhang. Crimp the edges together and cut a few slits in the top to allow steam to escape. - Bake the pie:
Brush the top crust with the beaten egg to give it a golden color when baked. Place the pie in the oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Let the pie cool for about 10 minutes before slicing and serving. - Serve:
Serve your Quebec-Style Beef Tourtière with pickles, a side salad, or your favorite vegetables.
Notes
- You can make the crust and filling ahead of time and store them separately in the refrigerator before assembling and baking.
- If you prefer a deeper flavor, you can substitute part of the ground beef with pork, as is often done in traditional Quebec tourtières.
- Tourtière can be frozen before or after baking for up to 3 months. To reheat, bake from frozen at 375°F (190°C) for about 60 minutes or until fully heated through.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Canadian (Quebec)
Nutrition
- Serving Size: 1 slice (1/8th of the pie)
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg