Classic Tourtiere

We can thank our friends in Quebec for this spiced pork pie that's become synonymous with winter entertaining. Feel free to use a store-bought pie crust for easy assembly, or roll out the dough and make individual hand pies worthy of serving with cocktails at your festive gatherings.

Everyone at the table will have an eye on this spiced pork pie’€”perfect for winter entertaining.

You’ll Need

  • 1 Tbsp olive oil
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 cup diced onion
  • 1 cup diced celery
  • 2 cups beef stock
  • 1 bay leaf
  • 1 Tbsp Dijon mustard
  • 1 tsp cinnamon
  • 1½ tsp allspice
  • 1 tsp black pepper
  • ½ cup rolled oats
  • 2 double pie crusts (store-bought or homemade)
  • 1 egg, beaten (for egg wash)

Prep and Cook

  • Heat the olive oil in a large stockpot. Add the ground meats and cook until no longer pink.
  • Add the onion, celery, stock, bay leaf, mustard, cinnamon, allspice, and 1 teaspoon of black pepper. Bring to a boil, reduce the heat and simmer uncovered for 1½ hours, adding more stock or water if the mixture begins to dry out.
  • Once cooked, remove the pot from the stovetop and add the oats, stirring them in. Let the mixture cool completely. Remove bay leaf from the pot.
  • Preheat the oven to 425°F.
  • Line two pie plates with pastry. Divide the meat evenly between the two pies. Brush the rim of the pastry with the egg wash and top with second pie crust, pressing the two pieces together, and crimping the edges to secure.
  • Cut three steam vents into the top of the crust (or use a cookie cutter to create a decorative vent in the top). Brush the entire pie crust with egg wash and bake for 35–45 minutes, or until the crust is golden brown.


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