• Annemarie Bolduc

“Tourtières” Meat Pies

Updated: Feb 3

Discover the Québec “Tourtières”, an ancestral meat pie dish, with this recipe.

Little "tourtières" with homemade tomato ketchup • Photography © Bottle and Brush Studio 2018

Just to smell and taste the distinct flavour of the Québec traditional meat pies is something that will bring all Québécois expatriated in the world back home with many memories. What comes to my mind is always a white Christmas, my grandmothers and my mum. Every family and regions has their speciality and recipe, and this one is inspired from both sides of my family. It is winter now downunder, in June, and I’m cooking some meat pies by the fire, thinking of my family and friends. At this time of year, they are not cooking pie but singing songs around a summer campfire. As June 24 is Québec day and July 1st is Canada day, this is also a symbolic time of year for connecting with my culture. Like most of our traditional food, it’s nothing fancy, but it is very comforting. When I did this photo session few years ago, I had to keep an eye on my lovely pie monster… But once the shoot was finished, I’ve let him destroy it and he told me “that’s the best pie I’ve ever had in my life”. Me: “yes”! Australian pie culture is different here but also iconic and interesting. I will certainly get to it in an upcoming post. You can make this recipe the Québec way into two family pies or go the Aussie way and make single little pies. I make this recipe each winter, keeping one in the freezer, so we can enjoy warming it on the “Barbie” around New Year. To know more about the French Canadian holiday meat pie tradition, visit my season upside down story page about the « Tourtières » in Summertime.

Single Québec-style meat pies • Photography © Bottle and Brush Studio 2018


INGREDIENTS (filling for two family sized pies or 12 single pies of 9cm):

4 medium potatoes, peeled, diced into small cube and boiled

1 onion, finely chopped

1 garlic clove, minced

500g lean pork mince

500g lean beef (or veal) mince

1 tbsp olive oil

1 bay leaf

¼ tsp ground clove

¼ tsp nutmeg

Pinch of herbs (mix of thyme, rosemary, oregano and savory)

Salt (or try with a pinch of Salted Preserved Herbs if you have any)

Pinch of pepper

4 pie dough disks (go to the Crust for all pies basic recipe)

1 beaten egg mixed with a bit of milk (to golden the crust)

PREPARATION: Prepare dough first steps while cooking the meat pie filling.

In a large saucepan brown onions in oil.

Add garlic, meat and seasoning.

Mix well and stir until meat is mostly browned.

Cover and simmer on low heat for about 30 minutes, stirring occasionally.

Remove from the heat, discard the bay leaf and let the mixture cool down a little.

Add the cooked potatoes, mix well and fill into pie disks.

Use your favourite homemade pie crust method or go to the Crust for all pies basic recipe for assembly and cooking instructions.*

Serve with tomato sauce (ketchup) if you like.

*If cooked on the BBQ, use aluminium disposable plates and place on the grill for about 30 minutes on medium heat, covered, until the crust is golden.

#saltedpreservedherbs #tourtièreinsummertime #crustforallpies