Canadian Holiday Tourtière


This Canadian holiday tourtière recipe with its flaky pastry and spiced meat filling will fill your kitchen with all the delicious smells of the holiday season.


Canadian Holiday Tourtière


Prep: 25 min

Total: 2 hours 30 min

Plus 1 hour 20 min chilling time

Serves 8



  • 2 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 3/4 cup cold lard, cubed
  • 1/4 cup cold unsalted butter, cubed
  • 1/4 cup ice water



  • 2 tbsp canola oil
  • 4 slices bacon, chopped
  • 6 garlic cloves, minced
  • 1 large onion, finely chopped (1 1/2 cups)
  • 2 tsp dried leaves of summer savoury
  • 1 1/2 tsp salt
  • 1 tsp celery salt
  • 3/4 tsp pepper
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 454 g medium ground beef
  • 225 g medium ground pork
  • 1/2 cup peeled, grated russet potato
  • 1/2 cup no-salt beef broth
  • 1 cup chopped parsley
  • 2 tbsp maple syrup
  • 1 egg yolk, mixed with 1 tsp water, for egg wash



PASTRY: Whirl flour and salt in a food processor until combined. Add lard and pulse 12 times until fine. Add butter and, while pulsing 7 or 8 times, quickly add ice water through the feed tube until dough just comes together. Divide dough in half and wrap in plastic wrap. Flatten into discs and refrigerate until firm, 1 hr.

FILLING: Heat oil in a large pot over medium-high. Add bacon, garlic, onion, and spices and cook for 5 min. Add beef, pork, potato, and broth. Use a potato masher to mash meat until crumbly. Reduce heat to medium-low and cook until liquid is almost absorbed about 15 min. Add parsley and maple syrup and cook until most of the liquid is evaporated about 5 min. Spread filling out on a large baking sheet set over a rack to cool completely, 30 min.

POSITION rack in the bottom of the oven, then preheat to 400F.

ROLL 1 dough on a lightly floured surface to a scant 1/4-in. thickness. Transfer to a 9-in. pie plate, letting excess hang over the edge. Refrigerate for 20 min. Roll remaining dough to ¼-in. thickness, then refrigerate.

ADD filling to pie and smooth top. Place dough overfilling. Trim both doughs to 1/2 in. beyond the edge of the pie plate. Fold top edge underneath and crimp. Brush with egg wash, then cut 2-in. vents in the pastry using a paring knife. Bake on a baking sheet on the bottom rack of oven until pastry is golden brown and filling is hot, 50 to 60 min. Cover with foil during the last 10 to 15 min, if browning too quickly. Let stand for 20 min before serving.


Kitchen Tip: 

Make pie a day ahead. Let cool and refrigerate overnight. Cover with foil and reheat at 375F until warmed through 30 min.



Calories 588, Protein 23 g, Carbohydrates 32 g, Fat 41 g, Fibre 2 g, Sodium 867 mg. Excellent source of Vitamin B12


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