I’ll guide you through the authentic preparation of Tourtière, along with some tips for success. Extra points if you make your pie crust from scratch!

When I lived in Canada, one of the most common questions I was asked was, ‘Do you have a Tourtière recipe?’. I always found this amusing, because, while this iconic meat pie originates from Quebec rather than France, it is often associated with French cuisine in North America.

Quebec’s history as a French colony has linked many of its dishes—including Tourtière—to French culinary traditions, even though they have evolved independently over time. Naturally, after spending 12 years in Canada, I became curious about French-Canadian cuisine and decided to try making Tourtière at home.

While it does remind me of some regional meat pies found in France, the French-Canadian version has a distinct character and flavor all its own. Here is our family recipe, from myself and my Canadian husband, to you!

What is a Tourtière (French Canadian Meat Pie) ?

A Tourtière is a traditional French-Canadian meat pie, originating from the Province of Quebec and typically served during the cold season (which is half of the year in Canada!).

This comforting dish has deep roots in Quebecois culture and is beloved across Canada. You can find Tourtières on dinner tables across Quebec—and on the menus of some of Quebec City’s finest restaurants.

While every family has its own twist on the recipe, the essence remains the same: a golden, buttery crust encasing a rich meat filling, usually made with ground pork, beef, or veal. What makes a Tourtière truly special is its spice blend of cinnamon, clove, ginger and dried herbs, giving the meat filling a distinctive taste that sets it apart from other meat pies.

Tourtière dates back to the early 1600s, introduced to Quebec by French settlers after Samuel de Champlain’s explorations. Over time, it became a beloved staple, especially during holidays, symbolizing family gatherings and tradition.

Ingredients you’ll need for a French Canadian Meat Pie

Making a Tourtière is an easy and relaxed recipe, but does require a bit of time – especially if you are making a homemade crust (which I suggest you do!). Here is a run down of the ingredients you’ll need for the double pie crust and the meat filling.

For the double crust: Homemade is the way to go!

• Flour and salt. All-purpose flour and a pinch of salt make the base of the crust.
• Butter. Use cold, cubed, unsalted butter for the best crust. I chill the cubes on a plate in the fridge for at least an hour to keep them perfectly cold before mixing with flour.
• Water. About 7 to 8 tablespoons of ice-cold water are needed to bind the ingredients together. You may need a little less, so add the water one tablespoon (15ml) at a time.

For the meat filling:

• Potato. A large potato is cooked and roughly mashed to bind the meat filling and add a creamier texture. Use a starchy potato like Russet.
• Vegetables. Onion, garlic, carrot and celery make the base of the filling. They are all diced and stir fried for about 10 minutes to soften and develop their flavors.
• Ground meat. A mix of ground pork and ground beef yields great texture and flavor. I like to use 90% lean ground beef. It is lighter, but yields just enough fat to stay flavorful. Make sure the ground meat you buy is unseasoned (ie. no ground seasoned sausage).
• For the spice blend. A mix of salt, black pepper, cinnamon, ginger, nutmeg, clove and Herbs de Provence bring warm, flavourful notes to the filling. This traditional Tourtière recipe calls for a lot of spices and seasonings—so be sure to use them. They really make the dish. An under seasoned tourtière will simply be … underwhelming!

Quick step by step instructions

Here is a quick look at the steps, and make sure to read the frequently asked questions below for more tips.

1. Sauté the veggies – In a large pan, cook onion, celery, carrots, and garlic until the onion turns translucent. Stir in the spices, add the ground meat, then pour in some liquid. Simmer for 45 minutes.
2. Mash the potato – Once the meat is tender, mix in the mashed potato until creamy. Set the filling aside to cool.
3. Prepare the crust – Combine flour, salt, cubed butter, and water to make the dough. Divide it in half and roll out two circles.
4. Assemble and bake – Line a pie dish with one dough circle, add the filling, and top with the second. Seal, brush with egg wash, and bake.

Frequently Asked Questions

What dish is best for this French Canadian meat pie? 

A 9-inch (23 cm) diameter pie dish is ideal for baking a Tourtière, as it allows the filling to cook evenly while maintaining the right balance of crust to filling. You can also use a low-sided cast iron skillet, which helps achieve a crispier crust, or a 9-inch round cake pan if you don’t have a pie dish on hand.

Which potato variety is best for a Tourtière filling?

The best potato variety I recommend for a Tourtière filling is a starchy potato such as Russet or Yukon Gold. These potatoes help absorb excess moisture from the meat while creating a creamy texture in the filling. I don’t recommend using Waxy potatoes as they hold their shape too well and won’t blend smoothly into the filling.

Can you freeze a Tourtière meat pie?

Yes! Tourtière freezes exceptionally well: it is a great make-ahead dish. Make and bake the Tourtière entirely first. Let it cool completely before wrapping and freezing. To reheat, thaw it in the refrigerator overnight and warm it in a 350°F (180°C) oven for about 20-30 minutes. I don’t recommend re-heating the meat pie in a microwave as the crust will turn soft and loose its flakiness.

How long does a Tourtière keep?

You can store your freshly baked Tourtière in the refrigerator for 3 to 4 days when covered tightly. If you plan to keep it longer, I think freezing is the best option. Always reheat it in the oven rather than the microwave to maintain the crispiness of the crust.

What to serve with a Tourtière?

A French Canadian Tourtière is traditionally served with tangy accompaniments to balance its rich, spiced filling. Some great pairings include:

• Chutney or fruit preserves – Cranberry sauce or a homemade tomato relish add a sweet contrast.
• Condiments – Many enjoy it with a dollop of Dijon mustard or ketchup, a classic but sometimes controversial pairing (especially in France)!
• Pickles – Pickled beets or crunchy cornichons bring a bright acidity.
• Salad – A simple green salad with vinaigrette or a heartier lentil salad. 
• Mashed potatoes or vegetables – For a heartier meal, serve Tourtière with a side of creamy mashed potatoes, green beans or carrots.

I hope you’ll enjoy this Tourtière (French Canadian Meat Pie) recipe as much as I do! If you have any questions, feel free to leave a comment.

More rustic recipes to try

• French Style Cottage Pie (Hachis Parmentier)
• French Chicken And Mushroom Pie (Tourte)
• French Stuffed Cabbage Rolls (Choux Farcis)
• French Cabbage and Sausage Soup (Soupe Paysanne)
• Braised Pork Loin with Prunes
• Traditional French Beef Bourguignon 
• Authentic Beef Daube from Provence
• Lamb Navarin (Navarin d’Agneau)

Tourtière (French Canadian Meat Pie)

Print Recipe

Serves: 8-10 Prep Time: 30 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

For the crust:
3 cups (360g) all-purpose flour
½ tsp salt
1 cup or 2 sticks (226g) unsalted butter, cubed and cold
7 to 8 tbsp ice-cold water

For the filling:
1 large potato (about 300g), peeled and cut in large chunks
1 tsp salt
½ tbsp unsalted butter
½ tbsp extra virgin olive oil
1 large onion, peeled and diced
4 garlic cloves, peeled and minced
1/3 cup (50g) celery, diced
1/3 cup (50g) carrot diced
1.1 lb (500g) ground pork
1.1 lb (500g)ground beef

For the spice blend:
1 ½ tsp salt
1 tsp freshly ground black pepper
½ tsp cinnamon
½ tsp ginger powder
¼ tsp grated nutmeg
¼ tsp ground clove
1 tsp Herbs de Provence

For the eggwash:
1 egg
1 tbsp (15ml) milk

Instructions

1. Prepare the crust. In a large bowl or in a food processor, mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not overmix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in plastic wrap and chill for at least 30 minutes.
2. Meanwhile, prepare the stuffing. Fill a small pot with cold water and add potato and 1 tsp salt. Bring the water to a bowl, and boil for 10-13 minutes until the potato is fork tender. Reserve 3/4 cup of the potato water in a small bowl. Drain potato and roughly mash with a fork. Set aside.
3. In a large frying pan, heat up the butter and olive oil over medium heat. When the butter is melted, add the onion, garlic, carrot and celery. Cook for 10 minutes, stirring occasionally until the onion is translucent and fragrant.
4. Add the spice blend, and stir to coat the vegetables evenly. Cook for 30 seconds.
5. Add the ground beef and ground pork. Use the tip of large wooden spoon or spatula to break up the meat in small pieces. Add the ¾ cup of the potato cooking water and stir. Cover with a lid and cook for 30 minutes, stirring occasionally to break up any clumps of ground meat. After 30 minutes, remove lid and cook for 15 additional minutes until the liquid has evaporated. Stir in mashed potatoes, turn off heat, and let cool to room temperature.
6. Line a deep 9-inch (23cm) pie dish with parchment paper (cover bottom and sides).
7. Pre-heat your oven to 350°F (180°C)
8. Transfer the dough onto a floured working surface. Divide the dough into 2 pieces, one just slightly larger than the other. Roll out the larger dough to a 12-inch (31cm) circle and place it in the pie dish. Don’t worry about the edges that hang over the dish.
9. Roll out the smaller dough to a 9-inch (23cm) circle. With the tip of a sharp knife, score a 1-inch (2.5cm) circle in the center of the pastry lid, for the steam to escape from while baking. Set aside.
10. Assemble the pie. Fill the bottom crust with the meat filling, and smooth out the surface with the back of a spoon. With your fingers, dab some water over the edges of the bottom crust. Cover the filling with the top crust. Press the edges together tightly to seal – removing any trapped air as you do so. Roll up the hanging pastry sheet edges together towards the center to create a thick, well-bound outer rim.
11. Whisk together the milk and the egg yolk, and brush it atop the pie.
12. Bake for 55 minutes to 1 hour, until the top is golden. Transfer onto a cooling rack and let the pie rest for at least 20-30 minutes before serving.

The post Tourtière (French Canadian Meat Pie) appeared first on Pardon Your French.

With a light and fluffy cake that soaks in a creamy maple syrup sauce, this dessert is as decadent as it is comforting. Absolutely perfect for cozy nights in, or for sharing with family and friends.

What is Pouding Chômeur?

Pouding Chômeur is a beloved traditional French-Canadian dessert that I first discovered during my 12 years in Canada, where I enjoyed it countless times. Now, back in France, I often recreate it in my own kitchen whenever I crave the warmth and comfort of this classic Canadian treat!

Pouding Chômeur consists of a light white cake soaking in a delicious mix of maple syrup and heavy cream. During preparation, the syrup is poured over the cake batter. As it bakes, the cake rises to the top while the syrup settles underneath and becomes much thicker. The result is a rich-tasting pudding that screams to be served with a large spoon, to help scoop out the delicious maple cream underneath.

Pouding Chômeur combines pantry staples like flour, sugar and butter with a rich, sweet syrup made from maple syrup and cream. Originally created by Quebeois factory workers’ wives in the 1920s, this dessert was a budget-friendly way to indulge during tough economic times—hence the name “poor man’s pudding.”

Today, it’s a beloved treat across French Canadian Provinces, including Quebec and New Brunswick. You will often find it on the dessert menu in restaurants and in “sugar shacks” (cabanes à sucre) – the local log cabins with communal tables serving Quebecois comfort foods.

And because it is a simple recipe with humble ingredients, it is also a home bakers’ favorite recipe to make at home for friends and family. So let’s bake, shall we? 

Ingredients you’ll need for Pouding Chômeur

This recipe uses common ingredients, making it an accessible dessert that you can whip up anytime. Here is a closer look at all the ingredients you will need.

1. Maple Syrup. For best taste, use pure maple syrup labelled as Grade A. This gives the pudding its rich, authentic sweetness. Do not use syrup substitutes, such as Aunt Jemima.
2. Heavy Cream. Maple syrup and heavy cream create that luxurious syrup soaking the pudding. Use 35% m.f. heavy cream (also referred to as whipping cream). I do not recommend half and half, which doesn’t yield the same richness.
3. Butter. Adds a rich, buttery flavor and helps create a tender crumb in the cake. I prefer to use unsalted butter, to control the amont of salt added into the recipe. 
4. Sugar. White sugar works best here for the cake batter. Most recipes for Pouding Chômeur include more sugar, but I find that 1 cup (200g) is ample enough! We don’t want the cake to be overly sweet – the syrup does the job already.
5. Eggs. You need two large eggs at room temperature: take them out of your fridge at least 1 hour before baking.
6. Flour, baking powder, salt. These dry ingredients form the base of the batter, with baking powder providing the rise and salt enhancing all the flavors.
7. Milk. Adds moisture to the batter, creating a smooth and creamy consistency. Use 2% m.f or whole milk. I don’t recommend using skim or lactose-free milk. 

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 390°F (200°C) and grease a 13 x 9-inch (32 x 23 cm) baking dish (or a deep pie dish). Use a baking dish with high sides, so the syrup doesn’t boil over and into your oven.
2. Prepare the syrup: Simmer the maple syrup and heavy cream together until smooth.
3. Make the batter: Whisk flour, baking powder, and salt in a bowl. In a separate bowl, cream together the butter and sugar, then beat in the eggs. Alternate adding dry ingredients and milk until just combined.
4. Assemble: Pour batter into the dish and spread evenly. Top with the creamy, liquidy syrup.
5. Bake and Serve: Bake for 30-35 minutes, until golden. Serve warm.

Audrey’s Baking Tips

Making a pouding chômeur is truly an exercise in trusting in the process!

The first time I poured the maple syrup and cream mixture over the batter, I was full of doubt. It looked so messy, and I couldn’t imagine how the batter would bake while submerged in so much liquid. But as it baked, I watched the batter rise, transforming into a light and fluffy cake with a beautifully golden, craggy top.

Here are a few more tips for best results:

• Use Grade A high-quality maple syrup for the most authentic and best flavor. We are using 1 1/2 cup (12 fl.oz /350ml) of maple syrup for this recipe! So, splurging a little for a good bottle makes a big difference in taste. Do not use substitutes such as “Aunt Jemima”.
• Use 35% m.f. heavy cream (also known as whipping cream). I don’t recommend using a cream with less fat content or even half and half. We want a rich, silky maple cream, so going with a 35% fat content cream is the way to go!
• Use whole milk or 2% m.f. – Likewise, avoid using skim or lactose-free for the cake batter.
• Don’t overmix the batter. Overmixing can result in a dense, tough cake. What we want here is a light and fluffy cake batter that rises atop the syrup. Mix just until the ingredients are nicely combined.
• Serve warm. This dessert is at its best when it’s fresh out of the oven and warm, as the syrup will still be soft and gooey.
• Use a baking dish with high sides, as the syrup risks boiling over and spilling into your oven!

Frequently Asked Questions

Can you make Pouding Chômeur ahead of time?

Yes! You can prepare the cake batter and the syrup ahead of time, then store them separately in the refrigerator for up to 24hrs. When you’re ready to bake, bring the ingredients back to room temperature and assemble and bake as instructed.

How long can you keep Pouding Chômeur?

Leftovers can be stored in the fridge for up to 3 days, though it’s best eaten fresh.

How to serve Pouding Chômeur?

Pouding Chômeur is best served warm, about 15 minutes after you take it out of the oven. Use a large spoon to scoop it and serve it into individual bowls. Make sure you scoop the creamy syrup at the bottom as well. As the pudding cools, the cream at the bottom thickens slightly.

Because this is a rich dessert, I like to serve some fruits on the side: fresh berries in the summer, or some cooked apples in the Winter. But if you’re feeling indulgent, a scoop of vanilla ice-cream or whipped cream on top are heavenly!

I hope you’ll love this Pouding Chômeur recipe as much as I do! If you have any questions or tips to share, please feel free to leave a comment. 

More comforting desserts to try: 

• Gluten Free Apple Crisp
• Normandy Apple Tart (Tarte Normande)
• French Almond Croissants (Bakery-style)
• Classic French Chocolate Moelleux 
• Chocolate Vanilla Marble Cake
• Classic French Pear Cake
• French Almond Pear Gratin
• Riz Au Lait with Caramel Sauce
• Apple Breton Pound Cake
• Classic French Chocolate Pôts de Crème

Pouding Chômeur (Quebecois Maple Pudding)

Print Recipe

Serves: 8-10 Prep Time: 15 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 8 voted )

Ingredients

For the soaking syrup:
1 1/2 cup (12 fl.oz /350ml) pure maple syrup
1 1/2 cup (12 fl.oz /350ml) heavy cream (35% m.f.)

For the cake:
½ cup (125g) unsalted butter, at room temperature
1 cup (200g) sugar
2 large eggs, at room temperature
2 cups (250g) all-purpose flour
2 tsp (9g) baking powder
¼ tsp salt
½ cup (120ml) milk (whole or 2% m.f.)

Instructions

1. Preheat your oven to 390°F (200°C) with a rack in the middle. Grease a 13 x 9-inch (32 x 23 cm) baking dish (or a deep pie dish) and set it aside. 
2. Prepare the syrup. In a medium saucepan, over medium heat, combine the maple syrup and heavy cream. Bring to a simmer, and slow-boil for 5 minutes stirring occasionally. Set aside.
3. Prepare the cake batter. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In a separate large bowl, mix the butter and sugar together using a whisk until light and fluffy. Add the eggs and beat well until completely incorporated. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Don’t overmix!
5. Assemble the Pudding. Pour the cake batter into the prepared dish. Pour the syrup mixture over it to completely cover. This will look messy, it is completely normal. The cake will rise to the top when baking while the syrup settles at the bottom.
6. Bake the pudding in the pre-heated oven for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the centre comes out clean.
7. Transfer the pudding dish to a cooling rack and let it cool slightly before serving. Pouding Chômeur is best served warm. As the pudding cools, the syrup thickens to a thicker consistency.

The post Pouding Chômeur (Quebecois Maple Pudding) appeared first on Pardon Your French.