Christmas Tourtière

Name: Christmas Tourtière
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Cuisine: European, Mediterranean, French
Ingredients: 2 1/2 cups (283g) King Arthur Pastry Flour Blend or 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour; 10 tablespoons (142g) unsalted butter, cold; 1/2 teaspoon table salt; 1 teaspoon baking powder; 5 to 8 tablespoons (71g to 113g) ice water, enough to make a cohesive dough; 1 teaspoon table salt; 2 cups (454g) water; 2 cups (340g) potatoes, peeled and cut into 1/2" dice; 2 pounds ground pork, or a combination of ground pork and ground beef; or meatloaf mixture; 1 1/2 cups (227g) onion, diced; 1 to 2 large garlic cloves, chopped fine; 1/2 teaspoon clove; 1/4 teaspoon nutmeg; 1/4 teaspoon allspice; 3/4 teaspoon sage; 1/2 teaspoon dried thyme; 1 teaspoon black pepper; 1/2 to 3/4 teaspoon table salt, to taste

Instructions

Prep:35minCook:45min

For such a simple meat-filled pie, tourtière certainly has a vast number of different incarnations! As one French baker we know says, "There are as many recipes for tourtière as there are cooks in Quebec." The meat can range from pork, chicken, or beef, to lamb, veal, or even duck. Some pies are simply meat and onions; others include potatoes and/or celery as well. The recipe you see here was developed in conjunction with a King Arthur employee-owner whose French Canadian roots made her the perfect taste-tester.

Updated at: Wed, 24 Sep 2025 03:30:14 GMT