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Traditional tourtière

Accord : Versant Rouge


  • -3 pastry shells for tourtière (8 inches)
  • -4 pounds of veal-pork-beef blend
  • Butter
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 2 packages mushrooms, thinly sliced
  • Shredded potatoes
  • 1 teaspoon cinnamon
  • 1 tsp. nutmeg
  • 1 teaspoon clove
  • 1 teaspoon ginger
  • Salt and pepper to taste

Instructions :

1. Preheat oven to 350°F (175°C).

2. In a large frying pan, fry the onions and garlic in butter until golden.

3. Add the veal-pork-beef mixture to the pan and brown.

4. Stir in sliced mushrooms, grated potatoes, cinnamon, nutmeg, cloves and ginger. Season to taste with salt and pepper.

5. Cook over medium heat until meat is cooked through and vegetables are tender. Make sure all ingredients are well mixed.

6. Remove from heat and allow to cool.

7. Meanwhile, prepare the pastry dough for the tourtière.

8. Place one layer in an 8-inch pie dish.

9. Add the cooled mixture to the dough.

10. Cover the tourtière with a second layer of pastry and seal the edges.

11. Make a few small incisions on the top of the tourtière to allow the steam to escape.

12. Bake in preheated oven for about 45 minutes, or until crust is golden.

13. Remove from oven and let stand a few minutes before cutting and serving.

This traditional tourtière is a comforting delight, perfect for sharing a good meal with the family.


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