Meat pies – I love them.  I used to have to save them for a weekend though – the recipes just seemed like there were too many steps for a weeknight dinner.  Then, I found puff pastry sheets.  Now homemade is definitely better – and on a Saturday or Sunday, there is nothing I like more than feeling that homemade crust in my hands – but if you want a meat pie after you have worked all day – and you have two starving children – frozen puff pastry sheets are your best friend.  I came home, took one sheet out of the freezer and set it on the counter. By the time the filling was ready, the pastry had thawed perfectly, and within 5 minutes the pies were in the oven.  I saw this recipe in Cooking Light, and it called for refrigerated pie crust – but I couldn’t do that to these pies – they deserved better – so I substituted the puff pastry for the crust.  Homemade crust is one thing, but that refrigerated stuff is no good.  I also didn’t have ground pork in the house, so I used lean ground beef instead.  These were delicious pies – a recipe that I will definitely keep for my weeknight repertoire.


  • Cooking spray
  • 1  pound extra lean ground beef
  • 1  teaspoon  salt, divided
  • 1/2  teaspoon  ground cinnamon
  • 1/8  teaspoon  ground red pepper
  • 1/8  teaspoon  ground cloves
  • 1  tablespoon  olive oil
  • 1  cup  finely chopped onion
  • 1/2  cup  finely chopped carrot
  • 1/3  cup  finely chopped celery
  • 1  (1-pound) russet potato, peeled and cut into 1/4-inch cubes
  • 3  garlic cloves, minced
  • 2  tablespoons  all-purpose flour
  • 1 1/2  cups  fat-free, less-sodium chicken broth
  • 3  tablespoons  finely chopped chives
  • 1 sheet frozen puffed pastry, thawed according to package


Preheat oven to 400°.

Heat a large skillet over medium-high heat, and coat pan with cooking spray. Add ground beef to pan. Sprinkle beef with 1/2 teaspoon salt, cinnamon, 1/8 teaspoon red pepper, and cloves; sauté for 5 minutes or until browned, stirring to crumble. Using a slotted spoon, remove beef from pan. Add olive oil to pan, and swirl to coat. Add 1 cup onion, carrot, celery, and potato; sauté for 5 minutes, stirring frequently. Add garlic, and sauté for 1 minute, stirring constantly. Return beef to pan. Stir in flour, and cook for 1 minute, stirring constantly. Add broth, scraping pan to loosen browned bits; bring to a boil. Cook 2 minutes or until slightly thick. Remove from heat; stir in chives.

Place 1 cup pork mixture into each of 6 (8-ounce) ramekins. Take puffed pastry and cut 6 (5-inch) dough circles. Place 1 dough circle on each ramekin, tucking edges inside. Cut an X in the top of each circle; coat lightly with cooking spray. Place ramekins on a baking sheet. Bake at 400° for 40 minutes or until golden and bubbly.

For a printer-friendly version of this recipe, please click here:  Tourtière

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One thought on “Tourtière

  1. The last thing I ever expected to find on this site (in a good way). This classic dish hails all the way from the Lac St. Jean region, about 3 hours north of Quebec city, for those who have never heard of it before. This version has been beautifully streamlined. The original would have included about every large wild animal you could kill in the area (deer, elk, caribou etc…) Thank you for sharing!

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