Tourtière (a French-Canadian pork pie)

A beautiful, classic meat pie is a must during the winter months and especially in December. Made with pork and onion, spiked with savoury, thyme, and allspice. And it's even better as leftovers, when the meat has really had time to really marry with the spices. And with a gorgeous flaky pastry, it's delicious!
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Food Styling Mari Loewen. Photography Karen Harrington.

Food Styling Mari Loewen. Photography Karen Harrington.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 1 1/2 pounds ground pork
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon summer savoury, finely minced
  • 2 tablespoons thyme, finely minced
  • 1/4 teaspoon ground allspice
  • 1 teaspoon coarse salt
  • 1/2 teaspoon cracked black pepper
  • 3/4 cup chicken broth
  • 3 tablespoons all-purpose flour


  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons shortening, chilled, cubed
  • 2 tablespoons butter, chilled, cubed
  • 1/2 cup plus 1 tablespoon whole milk


Melt butter in heavy skillet over medium heat and sauté onion and garlic about 4 minutes. Add pork, herbs, spices, salt, pepper and chicken broth stirring constantly, breaking up lumps until pork loses its pink colour. Cover and reduce heat to a simmer for about 10 minutes; sprinkle with flour and cook until juices thicken, about 4 minutes. Remove from heat and allow to cool completely.

For pastry, preheat oven to 425°. In a mixing bowl or processor, mix flour, powder, and salt; blend in shortening and butter with pastry blender or pulse until mixture resembles coarse meal. Add 1/2 cup of the milk and stir with fork or pulse a few times until dough comes together; transfer to lightly floured surface and gently knead, 10 or 12 times. Cut dough into 2 parts, one slightly larger. Roll larger piece into 13-inch round and smaller piece to 11-inch round, flouring just to keep from sticking. Fit larger piece into 9-inch pie plate and spoon cooled filling into shell; cover with smaller piece overlapping the edge to crimp together. Cut slits into top and brush with remaining tablespoon milk. Bake 30 minutes or until golden. Allow to rest 10 minutes before cutting and serving.