Cooking Classes


Christmas Eve Tourtière

Today I am making a big batch of tourtière.  This is a traditional Quebeçois meat pie that is usually served Christmas eve and throughout the Christmas season.

I rarely make pies, sweet or savoury.  It is a meditation to roll the pastry, fit it in the dish, fill the pie, roll the pastry and crimp the edges.  I am making 4 at a time.

I forget little things like not trimming the bottom crust until after the filling is added.  This way it won't shrink down too low.  I also leave the top crust to rest for awhile before trimming.

Eight are in the freezer and it looks like I have enough filling for 3 or 4 more.  Find my recipe by clicking here.


  1. I can't believe I forgot to try and make one like you did!! It is gorgeous..they all are..but the other one..I remember it had taken my breath away:)

  2. That's my absolute favourite thing to eat Christmas Eve. Good tips for the pie crust I never knew. Yours look very nicely done.

  3. What fun, Sarah! Chef Chuck Hughes served one of those on his Christmas show! I must have missed the part where he was making it, so I'm so pleased to see the recipe here. Looks wonderful!

  4. Absolutely beautiful. No doubt just as delicious.

    Happy Holidays to you.

  5. I would happily make one of these pies. I made a recipe last year from Laura Calder that is a roll.

  6. J'ai goûté une fois à cette fameuse tourtière québécoise (du lac saint-jean), elle était superbe et j'en prendrais bien une petite assiette de ta tourtière quand tu décides de la faire cuire :). J'ai encore des beaux souvenirs de plusieurs spécialités québécoise comme le paté chinois, la tarte au sucre, le grand-père, etc... Ô Québec!

  7. Une tourtière bien gourmande.
    Très bonne idée d'en faire plusieurs et de les congeler.
    A très bientôt

  8. They look great. I thought they had to have a lot of vent holes in the top, but then again I've never made them before. I like the look of your tourtiere with just one star on top. Good tips about the crust.


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