Rich Canadian Meat Pie – Mini Tourtieres with Pork 🇨🇦

These mini Tourtiere meat pies are a version of the traditional French Canadian dish, made with seasoned pork and potato, shaped as individual pies instead of a large round one, and baked in shortcrust pastry.

About the Tourtiere Meat Pie

History
Tourtière originated in Quebec and dates back to at least the 17th century. The name comes from the vessel, a “tourtière”, in which the pie was traditionally baked, not from the bird “tourte” as sometimes assumed. Early versions were often made with game or a mixture of meats available during the winter hunting season. Over time, pork became the most common base.

Tradition
Tourtière is strongly associated with réveillon, the Christmas Eve feast in many French Canadian households. It is typically served hot with a side of ketchup, chutney, or pickles. While the most well-known versions come from Quebec, regional variations exist — the Lac-Saint-Jean style, for example, uses cubed meats and potatoes in a deep-dish crust. Most family recipes rely on pork, or a blend of pork and beef, seasoned with cinnamon, clove, and allspice.

This recipe
This version of Tourtière is made with a rich and aromatic pork filling, combining minced pork and tender pulled pork roast for extra depth and texture. The mix is spiced with cinnamon, nutmeg, clove, and herbs, then bound with mashed potatoes for a rustic feel. Instead of the classic large pie, I made mini ones using ready-made shortcrust pastry for a quicker, more practical approach.

Ingredients for the Tourtiere Meat Pie

• pastry dough – I used ready-made shortcrust pastry to save time and keep the recipe simple. You can use store-bought fresh or frozen dough, rolled out to fit your pie tin or ramekins. If you prefer homemade, a basic savoury shortcrust made with butter and flour works perfectly too. Just make sure it’s firm enough to hold the filling and crisp up nicely when baked.
• pork – You can use only ground pork, or a mix of ground pork and pork cuts such as shoulder or leg. The combination gives more texture and depth. I used both minced pork and slow-cooked pork shoulder that falls apart easily. If you don’t want to cook a roast, you can use ready-made shredded pork or even leftover roast pork or beef, just make sure it’s tender and not too dry.
• potatoes – Use starchy potatoes like Maris Piper or King Edward.
• onion, garlic – Use yellow or white onion, finely chopped. Fresh garlic cloves (not garlic paste) give the best flavour.
• herbs & spices – Use fresh or dry rosemary and thyme, and spices should be all ground – cinnamon, nutmeg, and cloves.
• wine – Use a dry white wine like Sauvignon Blanc or similar. It adds acidity and depth, and helps deglaze the pan. Don’t use sweet or red wine.

How to make Mini Tourtiere Meat Pies

There are a few traditional ways to prepare the meat for Tourtière:

• minced pork only
• a mix of minced pork and beef
• a combination of minced and shredded pork roast

Richer combinations, like mixing beef and pork or combining minced pork with roast pork, are often served in Canada during the Christmas season. I used a mix of minced pork and shredded roast pork, but if you’re using only mince, you can skip the first step below.
The quantities listed in the recipe card make 3 mini meat pies.

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2 – Cook the Potatoes

• Peel the potatoes and cut them into small cubes. Boil in salted water for about 12–15 minutes, just until tender. Drain well. You can mash them or leave them in chunks. I kept mine in larger pieces for extra texture.
• Set aside the cooking water – you’ll need it later.

3 – Prepare the Filling

• In a deep pan, heat a little oil and soften the finely chopped onion for 5-6 minutes. Add the minced pork, breaking it up with a spoon as it browns. Season with salt, pepper, and the spices listed. Let it sauté for around 10-15 minutes, until most of the liquid has evaporated. Continue stirring for 2–3 minutes until the meat starts to brown slightly. Add the finely chopped garlic in the final minute.
• Pour in the white wine to deglaze, scraping up any browned bits, and let it reduce fully.
• Add about 1 cup of the reserved potato water. Stir in the mashed and cubed potatoes and gently fold everything together. Don’t overmix. The filling should be textured, moist, but not runny.
• Transfer to a bowl and let it cool completely before assembling the pies.

4 – Prepare and Fill the Pies

• Use ready-made shortcrust pastry sheets (store-bought or homemade). To measure out the base, turn your pie tin or ramekin upside down on the pastry and cut around it, leaving about 1.5 cm extra all around. This gives you enough overhang to shape and seal the edges properly.

• Grease your tins or ramekins lightly with oil.
• Carefully press the pastry into each one, don’t stretch it. Let it settle naturally into the corners and gently press out any air bubbles.
• Fill each case to the top with the cooled meat filling.
• For the lids, do the same; turn the dish upside down and cut out a pastry round the same size, but without the extra overhang. Place the lid over the filling, then fold the overhanging edge of the base crust over the top and pinch to seal. You can crimp the edges with your fingers to create a scalloped border if you like.

Tip: If you run out of pre-cut sheets, gather any leftover pastry scraps, roll them into a ball, and roll them out again with a rolling pin to cut more lids. Or use leftover dough to make small decorative shapes for the top of the pies.

Step 5 – Bake the Tourtiere Meat Pies

Brush each pie with beaten egg. Cut two deep slits in the top; this will let the steam escape during baking. You can also pierce it with a fork if you prefer.

Bake at 180°C (350°F) for about 25 minutes, or until golden. If you’re making a full-size round pie, bake for 40–45 minutes.

Once baked, remove from the oven and let the pies cool for at least 30 minutes before serving. The flavour is better when slightly cooled, and the filling will hold together much better when sliced.

🍽️ How to serve Tourtiere Meat Pies

Tourtière is typically served warm or at room temperature, often with ketchup, fruit chutney, or a sharp homemade relish. In Quebec, it’s part of the réveillon spread on Christmas Eve, usually alongside pickles or a light salad.

For this version, I kept it simple: a green salad, a small side of ketchup for dipping, and a glass of red wine, which turns into a cosy dinner that feels a bit chic.

Recipe Card