There’s nothing quite like the mouth-watering smell of tourtière or meat pie wafting through the house to get your guests excited for dinner. We’ve put together this list of tips to help you make the best possible version of this traditional dish. Its crispy crust, tender meat and flavourful filling will warm the co*ckles of your heart!
The base
Meat pie, like any pie, starts with dough! And really, when it comes to crusts, it’s no contest—homemade beats store‑bought every time. To make your own crust, you only need four things: flour, butter (or shortening), salt and cold water. That’s it! Once your dough is ready, the only thing left is the meat filling (or you can try a vegetarian option).
If you’re looking for a filling recipe that will have your guests raving, take a look at these ones featuring our meat pie seasoning: El-Ma-Mia Meat Pie and Traditional Tourtière from Saguenay–Lac-Saint-Jean. For a new spin on an old classic, how about our Meat Pie Fried Raviolis? A little birdie told us they make for show‑stopping holiday appies or sides.
The secret to good crust
Perfect pastry dough might seem like magic, but you can easily conjure it up using simple ingredients. Step one is making sure your butter is cold—you can’t get the right texture without it. The butter should be in small, pea-sized chunks and remain solid until you put it in the oven. You don’t want it to melt beforehand, which is why you should always use very cold water.
You also don’t want to overwork the dough. Before you bake it, let it rest in the fridge for at least 30 minutes. You can even prepare it the night before, wrap it in a damp towel and let it rest in the fridge until you’re ready to roll it out.
The perfect cook
You don’t have to blind bake your pie shell without the filling, but it does help give you a crispier crust. Another option is to place the pie on the lowest rack in the oven. The bottom will cook faster, the filling won’t soak into the crust, and the top can bake more slowly so it doesn’t burn.
If you want perfect, golden‑brown crust, brush the top of the crust with a beaten egg yolk before baking. Avoid the edges, though: brushing them with the yolk may cause them to burn.
Tourtière or meat pie?
There is a great deal of confusion surrounding these two terms because in some parts of Quebec, tourtière is very similar to meat pie. Meat pie is primarily made of ground meat (pork, beef or veal) and aromatics (onion, garlic, spices, etc.).
In Saguenay–Lac‑Saint‑Jean and Charlevoix, however, “real” tourtière is a lot heartier than meat pie and contains other meats (such as game) and potatoes that have been simmered in stock.
Flavour is king!
Seasoning is crucial for lending tourtière and meat pie their characteristic taste. You can rely on the classics, of course (nutmeg, cinnamon, cloves and so on), but another good option is ready‑to‑use spice blends like El‑Ma‑Mia’s meat pie seasoning. Just add 15 ml (1 tbsp) to your meat pie to kick it up a notch!
For a real trip to flavour town, add some seasoning to the dough when you mix the butter into the flour. Use spices, parmesan, minced garlic, fresh herbs, anything you can think of. Get creative!
The lighter side of sides
We can all agree that meat pie and tourtière are rich enough on their own. Balance your meal out a little with some grilled vegetables or a light salad, enhanced with our seasonings for salads or potatoes. And don’t forget the fruit ketchup and pickled beets—it wouldn’t be Christmas without them!
Now that you know how to make the perfect homemade meat pie or tourtière, you can get started right away. No need to worry though, it’s as easy as pie!
FAQs
Meat pie is primarily made of ground meat (pork, beef or veal) and aromatics (onion, garlic, spices, etc.). In Saguenay–Lac‑Saint‑Jean and Charlevoix, however, “real” tourtière is a lot heartier than meat pie and contains other meats (such as game) and potatoes that have been simmered in stock.
What was the original meat in tourtière? ›
It gets its name from the tourte, which is what it was originally made from. Though the name "tourtière" is derived from its filling, the tourte—the French name for the passenger pigeon that is now extinct in North America—was historically used as its filling before the 20th century.
Why does my tourtière fall apart? ›
As the breadcrumbs and the broth help add moisture to this recipe, added fat is an unwanted quantity that tends to make the tourtiere fall apart when cutting and also is just not very pleasant.
What does tourtière mean in English? ›
Tourtière is a meat pie that can be a combination of beef, pork, or veal, as well as potatoes and other vegetables, and seasoned with spices. Ottawa: Citizenship and Immigration Canada.
How do you make a meat pie without a soggy bottom? ›
Blind Bake the Crust
One of the fool-proof ways to ensure a crisp bottom pie crust is to do what is called blind baking. This simply means that you bake the crust—either fully if you are adding a custard or cream that won't be cooked, or partially if the whole pie needs to bake—before adding the filling.
What to serve with tourtière meat pie? ›
Traditionally, Tourtière is served with roasted vegetables or a light frisseé salad. An assortment of pickled foods is always delicious; pickled beets, spicy carrots, gherkins or pickled onions. Many enjoy a tomato-based chutney but most… just break out the ketchup.
What is a meat pie called in America? ›
A pot pie, in US and Canadian dialects, is a type of meat pie with a top pie crust that is commonly used throughout the continent, consisting of flaky pastry.
Why is there no meat in mincemeat pie? ›
The mince pie was originally filled with meat but it's believed that it wasn't until the late Victorian period and the early 20th century that mince pies shifted to a pie made from fruit fillings. Is it still illegal to eat mince pies on Christmas day?
What wine goes well with tourtière? ›
Wine Pairing Advice: Tourtiere can be served with either whites or reds, but I think that reds go better (and in Canada, where the dish originates, red is what is traditionally served). Try pairing meat pies with light to medium-bodied reds and wines that are big on fruit like a Beaujolais or a Pinot Noir.
What is one thing you should not do when making pie crust? ›
The Most Common Pie Crust Mistakes (And Ways To Avoid Them)
- The ingredients are too warm. ...
- The pie dough is overworked from excessive mixing or rolling. ...
- The pie dough isn't given enough time to relax and chill. ...
- The pie dough is shrinking down the sides of the pan.
For best results, freeze your Tourtière after assembling and before baking. When ready to enjoy, cook from frozen, brushing the top with the egg wash before putting it in the oven. Baking time will be a longer from frozen. Cooked tourtière may be frozen for 4 months or so.
Why is my meat pie hard after baking? ›
The best suggestions start with overworking the dough, too little fat and/or too much moisture. Also, since you wrote thick, that suggests not rolling thin enough. Chewy will follow thick in a poorly made pie dough. Pie dough is one of those pastrys which flummoxes many cooks.
What do Germans call pie? ›
For children who grew up in Germans from Russia households, that special treat is kuchen, pronounced “ku-gen”, which is the German word for cake. Kuchen is a rich custard dessert with fruit poured into a sweet dough for the crust. Kuchen is kind of like a fruit pie or tart.
What is a British meat pie called? ›
What are meat pies called in England? This may shock you but meat pies are usually called 'meat pies. ' Unless they are called steak and kidney pie or steak and ale pie or steak and potato pie or chicken and leek pie. You get the idea.
What's the difference between mincemeat pie and tourtière? ›
A Tourtière is generally large enough to yield several portions and the crust is eaten along with its contents. Mincemeat Pie – A mixture of chopped nuts, dried fruit, apples, suet and lemon juice or Brandy baked in a small, one-serving pastry-lined dish. The full-size version is a modern, North American adaptation.
Why is it called mincemeat pie when there is no meat in it? ›
The name is a carryover from 15th century England when mincemeat did indeed have meat in the mix; in fact, the whole point of mincemeat was to preserve meat with sugar and alcohol. Mincemeat pies became a status symbol because meat and fruit were expensive.
What do Americans call meat pie? ›
A pot pie, in US and Canadian dialects, is a type of meat pie with a top pie crust that is commonly used throughout the continent, consisting of flaky pastry.
What is a meat pie in French? ›
Tourtière, also known as pork pie or meat pie, is a combination of ground meat, onions, spices, and herbs baked in a traditional piecrust. Course Main Course. Cuisine French-Canadian.
What is a fancy name for meat pie? ›
What is another word for meat pie?
| casserole | stew |
|---|
| covered dish | pot pie |
| gallimaufry | bourguignon |
| olio | pot-au-feu |
| meat dish | meat stew |
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