Gluten Free Tourtiere (French Canadian Meat Pie)

This gluten free Tourtiere, tourtière in French, is a classic French Canadian meat pie. It's traditionally served for Christmas Eve and New Year's Eve buffets but it's welcome at any holiday meal.

this gluten free recipe

Naturally there are variations from region to region and family to family. Some recipes use breadcrumbs to bind the meat together while others use mashed potatoes. For my gluten free version I used potatoes and my tried-and-true flaky pie pastry made with my EGFG gluten free flour blend.

Variations and Accompaniments

Hand Pies - I also like to make tourtiere hand pies, similar to Spanish empanadas.

Accompaniments - Tourtiere can be served with cranberry chutney, cabbage slaw, pickles or pickled beets, every family has their own favourite accompaniment.

Gluten Free Pastry on YouTube

Not so many years ago I would have said I don’t make pastry often. Now I'm always teaching tricks to make gluten free pastry and it seems easy.

Best Tools for Making Meat Pie

Every kitchen needs at least one 9-inch pyrex pie plate (but buy two, always buy two). Pie plates can get fancy with recipes and designs printed onto them but if they aren't the standard size the recipe may need to be adjusted. No one wants to get down to put the filling in their pie only to find out there isn't enough pastry for the top. Of there isn't enough filling to make your pie the thickness you want.

This recipe is written for the old fashioned 9-inch pie plate with a low profile. You'll get eight pieces with plenty of filling in each one.

One of the best resources I have in my kitchen are my gluten free cookbooks from America’s Test Kitchen. They do more testing than any home cook could ever do and I thank them for that. These two books would be a fabulous gift for anyone new to gluten free cooking (or for yourself).

• The How Can It Be Gluten Free Cookbook
• Volume 2 The How Can It Be Gluten Free Cookbook

Gluten Free Tourtiere (French Canadian Meat Pie)

French Canadian tourtiere is a Christmas specialty but some families make a whole pie or smaller hand pies all year long. I serve mine with cranberry chutney on the side, some people insist it needs ketchup, a throwback from their childhood.

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Course: Appetizer, Baking, Main Course, Pastry

Cuisine: French Canadian

Keyword: gluten free pastry, tourtiere

Cook Time: 1 hour hour

Filling cook time: 45 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 8 pieces

Calories: 450kcal

Author: Cinde Little

Ingredients

• ▢ 1 double crust pastry recipe* enough to make a full top and bottom

FILLING

• ▢ 1 lb ground beef
• ▢ 1 lb ground pork
• ▢ ½ cup water
• ▢ 1 onion, finely chopped
• ▢ 1 garlic clove, minced
• ▢ 1 teaspoon thyme
• ▢ ½ teaspoon ground savoury (optional)
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ ¼ teaspoon ground cloves
• ▢ ⅛ teaspoon cinnamon
• ▢ 1 cup mashed potatoes

EGG WASH

• ▢ 1 egg
• ▢ 1 tablespoon milk

ACCOMPANIMENTS

• ▢ Serve with cranberry chutney, cabbage slaw, pickles or pickled beets. (My friend Jack says ketchup, no discussion!)

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Instructions

• In a large saucepan combine beef, pork, water, onion and garlic. Bring to a boil while stirring to break up meat. Turn down and simmer for 45 minutes (no lid), filling should be moist but not watery.
• Add spices and stir to combine.
• Remove from heat, mix in mashed potatoes and let cool.
• Preheat oven to 350°F.

ROLL OUT PASTRY

• Roll chilled pastry into 2 large circles slightly bigger than the pie plate.
• Transfer one piece to the pie plate pushing it into the sides of the pan.*
• Fill pie shell with meat mixture.
• Carefully add the second pastry circle on top of the pie. Create a pattern with a small knife. Use your thumb to press the bottom and top pastry into the edge of the pie plate creating a nice pattern. Trim excess dough with a knife.

EGG WASH

• Beat egg and milk with fork. Brush the top of pie and bake in preheated oven for 45 – 60 minutes.
• Let cool at least 15 minutes before cutting. Serve with desired accompaniments. Freezes well.

Notes

*Recipes calling for a double crust make enough pastry for the bottom shell and a full top. I make pie pastry using my EGFG gluten free flour blend. Here's a link to the recipe, Flaky Pie Pastry with full instructions and video.

EXTRA PASTRY can be used to make hand pies but decide if you're doing that before you use up all the filling.

Nutrition

Serving: 1piece | Calories: 450kcal | Carbohydrates: 20g | Protein: 22g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 335mg | Potassium: 458mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 3mg

Tried this recipe?Mention @everyday.gf.gourmet!