World on Plate logoWorld on Plate
Log In
← Back to recipes
Tourtiere
PorkCanadian

Tourtiere

Tourtiere is a classic Canadian dish that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Potatoes, Sunflower Oil, Minced Pork, Onion, Garlic Clove, Cinnamon, Allspice, Nutmeg, Vegetable Stock, Shortcrust Pastry and Egg, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Canadian cooking, be sure to also explore our recipe for Beavertails.

Rate this recipe

Be the first to rate
0 likes

Ingredients

  • Potatoes1 medium
  • Sunflower Oil1 tsp
  • Minced Pork500g
  • Onion1 finely chopped
  • Garlic Clove1 finely chopped
  • Cinnamon¼ tsp
  • Allspice¼ tsp
  • Nutmeg¼ tsp
  • Vegetable Stock100ml
  • Shortcrust Pastry400g
  • EggTo Glaze

Step-by-Step Instructions

13 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Heat oven to 200C/180C fan/gas 6.

Step 2♨️ Boil

Boil the potato until tender, drain and mash, then leave to cool.

Step 3🍳 Fry

Heat the oil in a non-stick pan, add the mince and onion and quickly fry until browned.

Step 4🥄 Mix

Add the garlic, spices, stock, plenty of pepper and a little salt and mix well.

Step 5🥄 Mix

Remove from the heat, stir into the potato and leave to cool.

Step 6

Roll out half the pastry and line the base of a 20-23cm pie plate or flan tin.

Step 7

Fill with the pork mixture and brush the edges of the pastry with water.

Step 8

Roll out the remaining dough and cover the pie.

Step 9

Press the edges of the pastry to seal, trimming off the excess.

Step 10

Prick the top of the pastry case to allow steam to escape and glaze the top with the beaten egg.

Step 11🥧 Bake⏱️ 30 mins

Bake for 30 mins until the pastry is crisp and golden.

Step 12✨ Serve

Serve cut into wedges with a crisp green salad.

Step 13

Leftovers are good cold for lunch the next day, served with a selection of pickles.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Tourtiere carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.

Chef Technique Tips

Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.

Recipe Feedback & Reviews

Have you tried making this recipe? Share your experience, modifications, or tips with fellow cooks!

Please log in to leave feedback on this recipe.

Community Feedback (0)

No feedback yet. Be the first to share how this recipe turned out!