Tourtière à cru de Rigaud - Meat Pie from Rigaud Recipe
Tourtière à cru de Rigaud - Meat Pie from Rigaud
Flavors of Quebec
Total time: 1hr to 2hr

Prep. time: Under 30 minutes
Cooking time: About 75 minutes

Difficulty: Easy
- 500 g (18 oz.) ground Pork
- 500 g (18 oz.) ground Beef
- 1 onion, finely chopped
- 2 potatoes, boiled and mashed
- 1/2 tsp. dry mustard
- Thyme and sage
- Ground cloves
- Salt and pepper

Method (the filling is not precooked)

  1. combine all the ingredients for the filling; 
  2. place the bottom layer of pie pastry into a lightly greased deep tourtière plate, allowing it to overhang a little; prick the bottom with a fork;
  3. add the filling, leveling it with a spatula;   
  4. cover with the top crust; moisten the edges lightly to seal them together and crimp with your fingers; 
  5. roll a small piece of foil around your finger and insert it two-thirds of the way into the center of the pie to form a vent; 
  6. brush the top with beaten egg and milk; bake in a 400°F (200°C) oven for 15 minutes;
  7. reduce the temperature to 350°F (180°C) and continue cooking for 1 hour. 


  • check the tourtière occasionally; if it's browning too fast, cover it loosely with aluminum foil; 
  • if you're using a pie plate rather than a deep tourtière dish, reduce the cooking time to 45 minutes. 
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