Tracy’s Tourtiere du Quebec

For French Canadians, this is the time of year when we prepare the Tourtiere to be enjoyed during the holidays. My fondest food memories are of my mother preparing the tourtieres for Christmas Eve dinner. The smell in the house was wonderful—a mix of spices, sherry, and buttery pastry. This is a variation of my mother’s recipe and how she taught me to make it. The recipe is a little different for every family but it is generally a combination of meats, potato, and spices (cloves, cinnamon, nutmeg).
November 24, 2015


Heat oven to 400°. Heat oil in a large skillet over medium-high heat. Add pork, beef, veal, onion, garlic, carrots, and celery. Cook, stirring occasionally, until browned.

Drain fat from pan and add beef stock, Cognac, and herbs. Bring to a simmer and cook, covered, 15–20 minutes. Remove skillet from heat and stir dry breadcrumbs into the mixture. Let filling rest while preparing pastry.

Roll pastry dough into 2 (12-inch) circles. Line bottom of a 9-inch pie pan with 1 circle. Cut remaining circle into 1-inch-thick strips. Spoon filling into prepared pie pan and top with pastry strips in a lattice pattern, if desired. Crimp pastry together along edges and then brush pastry with egg wash. Bake for 12 minutes. Reduce heat to 350° and continue baking until golden brown, 25–30 minutes.


  • 1 tablespoon olive oil
  • ½ pound ground pork
  • ½ pound ground beef
  • ½ pound ground veal
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 carrot, peeled and shredded
  • 1 small celery stalk, finely chopped
  • ⅔ cup beef stock
  • 1 tablespoon Cognac
  • 1 teaspoon dried parsley
  • ¾ teaspoon sea salt
  • ¼ teaspoon freshly ground pepper
  • ¼ teaspoon dried sage
  • ¼ teaspoon dried thyme
  • Pinch ground cloves
  • Pinch ground cinnamon
  • Pinch teaspoon grated nutmeg
  • 1 tablespoon dry bread crumbs
  • Pâte Brisée (or store-bought pie dough) for double crust
  • Egg wash (1 egg yolk plus 1 tablespoons water)
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