The Recipe · No.765 · Tourtière

Tourtière, and Where to Source It

Simmer the meat filling until the liquid fully cooks off before it goes in the shell, or the bottom crust turns to paste. A mashed potato stirred through binds the filling, and clove and allspice give it the true Québécois profile.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep30 min
Cook1 hr 15 min
Makes8 servings
CuisineCanadian
Cook it with
Air fryerOne-potSheet pan
Can you make Tourtière in an air fryer? — Yes

Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.

Part One
The Ingredients — and where to get them
Ground pork
The traditional base; its fat keeps the pie moist. A heritage-breed grind has real flavor.
1 lb
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Ground beef
Blended with the pork for a deeper, savory filling.
1 lb
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Potato
Boiled and mashed to bind the meat naturally. A floury potato mashes smoothest.
1 medium
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Onion
Finely minced so it melts through the filling. Fresh, bought local.
1 cup
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Clove and allspice
The signature warming spices; buy them whole and grind fresh.
to taste
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Double pie crust
An all-butter pastry, chilled, for top and bottom.
1 recipe
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Brown the meatCook pork, beef, onion, and spices in a skillet until cooked through.
  2. Cook it dryAdd a splash of water and simmer until every bit of liquid has evaporated.
  3. Bind and coolMash the boiled potato and stir it through, then let the filling cool.
  4. Fill and bakeLine a pie plate, add the filling, cap with the top crust, vent, and bake at 400F about 40 min until golden.
Part Three
The Toolkit

Pie plate · Skillet · Potato masher

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