Madame Benoît’s Tourtière
- 30m Prep Time
- 45m Cook Time
- 1h Ready In
A classic Québécois meat pie filled with seasoned ground meat and baked in a flaky pastry crust. This version from Madame Benoît uses a blend of beef, pork, and veal with cloves and celery salt.
Ingredients
- 1 lb ground beef and pork or ground beef, pork, and veal
- 1 small onion chopped
- 1 clove garlic minced
- 1/2 tsp salt
- 1/2 tsp celery salt
- 1/2 tsp ground cloves
- 1/2 cup water
- bread crumbs
- Pastry of your choice for a double-crust 9-inch pie
Nutrition (per serving, estimated)
Estimated based off 8 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 74.3 mg
- Iron: 1.56 mg
- Magnesium: 29.5 mg
- Phosphorus: 179 mg
- Potassium: 323 mg
- Zinc: 2.22 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 lb ground beef and pork or ground beef, pork, and veal
- 1/2 tsp salt
- 1/2 tsp celery salt
- 1/2 tsp ground cloves
- 1/2 cup water
- bread crumbs
- Pastry of your choice for a double-crust 9-inch pie
Prepare
- Chop 1 small onion
- Mince 1 clove garlic
Let's Cook
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Step 1.
Preheat the oven to 400°F.
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Step 2.
In a saucepan, combine 1 pound ground meat (beef and pork, or beef, pork, and veal), 1 small chopped onion, 1 minced garlic clove, ½ teaspoon salt, ½ teaspoon celery salt, ½ teaspoon ground cloves, and ½ cup water. Bring to a boil over medium heat, then cook uncovered for 20 minutes, stirring occasionally.
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Step 3.
Remove the saucepan from heat. Stir in 3 to 4 spoonfuls of bread crumbs. Let the mixture stand for 10 minutes. If the bread crumbs have absorbed the fat, do not add more; if not, add additional bread crumbs in the same manner until the fat is absorbed.
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Step 4.
Let the meat mixture cool completely.
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Step 5.
Line a 9-inch pie plate with half of your pastry dough. Spoon the cooled meat mixture into the pie plate, spreading evenly. Cover with the remaining pastry dough, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape.
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Step 6.
Bake the tourtière until the crust is golden brown, following the baking time and temperature recommended for your pie crust (typically 30-45 minutes at 400°F). Serve hot.