Quebec-Style Tourtière with Spiced Pork Filling

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A traditional Quebec meat pie featuring ground pork seasoned with warming regional spices, baked in a flaky golden crust. This Canadian-inspired pork recipe, ready in about 80 minutes, pairs ground pork, onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground pork
• 1 medium, finely chopped onion
• 2, minced garlic cloves
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp ground allspice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter
• 3 tbsp cold water
• 2 cups all-purpose flour
• 1/2 cup, cubed cold unsalted butter
• 1, beaten for egg wash egg

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. In a skillet over medium heat, melt 2 tbsp butter and sauté 1 finely chopped onion and 2 minced garlic cloves for 4-5 minutes until translucent.
2. Step 2: Add 1 lb ground pork, 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, 1/2 tsp ground allspice, 1 tsp salt, and 1/2 tsp black pepper. Cook for 7-8 minutes until pork is fully browned and fragrant. Remove from heat and let cool.
3. Step 3: To make the crust, combine 2 cups all-purpose flour with 1/2 cup cold cubed unsalted butter in a bowl. Use your fingers or a pastry cutter to blend until mixture resembles coarse crumbs.
4. Step 4: Gradually add 3 tbsp cold water, mixing gently until dough just comes together. Divide dough in half and shape into discs. Wrap in plastic and chill for 15 minutes.
5. Step 5: Roll out one dough disc on a floured surface into a 9-inch circle and place into a 9-inch pie dish.
6. Step 6: Spoon the cooled pork filling evenly into the crust. Roll out the second dough disc and cover the pie, trimming and crimping edges to seal.
7. Step 7: Brush the top crust with 1 beaten egg, cut small slits for steam to escape, and bake for 40-45 minutes until golden brown and bubbling.
8. Step 8: Let rest for 10 minutes before slicing and serving.