This Tourtière With Candied Bacon Crumble is a comforting meal filled with flavourful spiced meat and crumbled candy bacon. It is my take on this traditional meat pie.
Normally I try and make my recipes coordinate the season, and honestly I don’t think I’ve ever made tourtière in May!
I did, however, make it once in July but that was because I was on season 1 of The Great Canadian Baking Show and it was required. Ironically the reason I decided to share this recipe today is after the show aired, I had a lot of people emailing and messaging me for this recipe. So I figured why not just blog it here for anyone who might like to enjoy it!
To start we need to make the pastry. This recipe is no secret, in fact my family has always used the Tenderflake recipe when we make tourtière. That is how I enjoyed it as a kid and I can’t see why I would change something that works so well for this recipe.
How to make the pastry
Start by placing all-purpose flour and salt into a large bowl and whisk to combine.
Cube 1 package of Tenderflake and add to the bowl of flour. Using two knives, or a pastry cutter, cut the lard into the flour until it is all incorporated. It should look sandy and have some larger pea-size pieces of lard.
In a 1 cup measuring cup add one egg, one tablespoon vinegar then fill with cold water up to the 1 cup mark.
Now add about half of the egg mixture to the flour and Tenderflake. Mix to combine, the dough will just be baked to hold together. If you need to add more do it a few tablespoons at a time. You probably won’t need all the egg mixture.
Now divide the dough into three separate equal rounds. Wrap them all in plastic wrap. I put two in the fridge to chill while I prepare the filling. Keep the third in the freezer to use for any kind of pie another day.
How to make the tourtière filling
The first step for the filling is to make the candied bacon crumble so it has a chance to cool down. Preheat the oven and line a baking tray with parchment paper. Place bacon strips on top and place it in the oven once it is preheated.
While the bacon partially cooks make the glaze for basting the bacon as it finishes cooking. Add rice wine vinegar, maple syrup, brown sugar, and pepper into a small bowl whisking to combine. Set aside until it’s time to baste the bacon.
Once the bacon has baked about 10 minutes remove it from the oven. Flip the bacon over and then use the glaze to brush the top side of all the bacon pieces. Place back in the oven for 5 minutes, remove flip the bacon and then use the glaze to brush the other side. Place back in the oven for another five minutes. The bacon should be dark and the glaze should be all absorbed. Remove from oven and place in parchment paper to cool.
Once the glazed bacon has cooled (it shouldn’t feel overly sticky and should easily slice) using a sharp knife dice the candied bacon into small pieces and set aside until time to assemble the tourtière.
While the bacon is cooling make the rest of the filling for the tourtière. Start by placing butter, diced onions, chopped garlic, thyme, pepper, and salt into a large pot.
Stir occasionally and cook the onions and garlic until they are soft and golden brown. You may even see bits sticking to the bottom of the pan, this is good and those bits will be like little bursts of flavour when we deglaze the pan.
While waiting for the onions and garlic to cook grate one large potato and set it aside to add to the filling later.
Once golden brown, reduce heat and add dry white wine, or white wine vinegar, into the cooked onion and garlic mixture. This will steam quite a bit but stir as soon as it dissipates making sure to scrape those browned bits off the bottom of the pan. Cook until all the liquid has been absorbed.
Once all the wine has been cooked off add the diced mushrooms, and ground meat. In this case I am using ground beef and ground turkey. Then add the remaining spices which include cinnamon, cloves, nutmeg, and a bay leaf. Stir to combine and then turn the stove back up. Continue to cook until cooked all the way through. Do not drain the fat.
Add the grated potato and stir to combine. Let the filling cook a little more so the potato has a chance to soften and absorb all of the liquid.
Remove the pot from the heat and set aside while you assemble the tourtière. Start by preheating the oven and lightly flouring your countertop.
How to Assemble the tourtière
Take out one of the dough rounds we placed in the fridge and roll it out to fit a 9” pie plate. Place the rolled out dough into the pie plate and press with fingers to gently work into the edges and up the side.
Now get the candied bacon crumble and sprinkle it into an even layer in the bottom of the pie.
Once the bacon layer is added take the spiced meat mixture and place it over top. Then gently spread the mixture so you end up with an even layer.
Make an egg wash and take your other round of dough from the fridge and roll it out, on a lightly floured surface, until it is larger enough to cover the tourtière. Cut out the center to allow venting then brush the edge of the bottom pie dough with the egg wash and then cover with the top round of dough you just rolled out. The egg wash will help it stick together. Then using fingers, or a fork, press down around the edge of the pie to seal the two layers together and finish.
With the remaining egg wash generously brush the top of the tourtière and than place into an oven preheated. I always bake any pies, that aren’t blind baked, for 15 minutes at 425 before turning it down for the remainder of the baking time. This was my Mom’s trick to make sure you never had a soggy bottom but had nice flaky pastry.
After 15 minutes turn the oven down continue to bake until golden brown and filling is set.
Remove from the oven and set on a wire rack to cool before serving.
Slice and serve with a side salad and condiment of choice. We like cranberry sauce or maple Dijon Mustard….some even like ketchup!
Can I use any other type of meat for the pie filling?
Normally I use a combination of ground turkey, beef, and pork but if you don’t have all those meats you can still make this recipe with just beef, or turkey, or pork it’s pretty versatile that way. Whatever you have on hand will work!
What does Tourtière mean?
It is a meat pie, typically served at Christmas time in Canada. This particular meat pie originated in Quebec, but so many other countries have their own variations to meat pies. The name actually comes from the vessel in which the pie was originally cooked.
Tourtière with Candied Bacon Crumble
- 5 ½ cups ap flour
- 2 tsp. Salt
- 1 egg
- 1 tbsp. Vinegar
- 1 cup cold water
- In a large bowl mix flour and salt until combined.
- Cut tenderflake into flour until it resembles a coarse crumb.
- In 1 cup measuring cup add egg and lightly beat. Add 1 tbsp. Vinegar and fill to the top with cold water.
- Pour egg mixture into flour mixture in small batches, using only enough for dough to hold together.
- Wrap in plastic wrap and place in fridge before using, about 20 – 30 minutes
Candied Bacon Crumble
- 1 package bacon
- 1/4 cup packed brown sugar
- 1 tsp. pepper
- 2 tbsp. maple syrup
- 2 tbsp. rice wine vinegar
- Preheat oven to 400 and line a baking tray with parchment paper.
- Place bacon strips on the baking tray in a single layer.
- Mix all the remixing ingredient into a small bowl and set aside
- Place bacon in the preheated oven and bake about 10 minutes.
- Remove from oven and flip the bacon and using a pastry brush to brush the top side of the bacon. Place back into the oven for 5 minutes
- Remove bacon from oven and flip, brush this side of the bacon again generously with the glaze.
- Put back into the oven for 5 minutes. Remove from oven and allow to cool on parchment paper.
- 1 medium sweet onions, chopped, divided
- 5 – 6 garlic cloves, chopped, divided
- 1 tsp. freshly ground black pepper
- 1 tsp. ground thyme
- 1 bay leaf
- 1 pound ground turkey
- 3/4 pounds ground beef
- 3/4 pounds ground pork
- 1 tsp. salt1 tbsp unsalted butter
- 15 medium button mushrooms, stemmed and finely chopped
- 1/2 cup dry white wine
- 1tsp. ground cinnamon
- 1/4tsp.ground cloves
- 1/4 tsp. ground nutmeg
- 1 large peeled and grated russet potato
- In a large pot, over medium heat, add butter, chopped onions, garlic, thyme, pepper, and salt. Cook until fragrant and starting to turn golden brown.
- Add ½ cup white wine to deglaze pan and cook until all the wine has been absorbed.
- Add the mushrooms and cook over medium heat until just tender.
- Add all the ground meat, cinnamon, cloves, and nutmeg to the pot.
- Cook over medium high heat until the meat is fully cooked.
- Add in the grated potato and cook for a few minutes to soften the potato, remove from heat.
Lightly flour a work surface and roll out bottom pastry for tourtière.
- Make an egg wash by adding one yolk to 1/4 cup of water and mixing to combine.
Place in pie plate then sprinkle evenly with cooked candied bacon crumbles.
Then top bacon with tourtière filling and brush the outside crust with the prepared egg wash.
Now roll out the top pastry and cut designs.
Top tourtière with top pastry and crimp the edge to seal.
Brush entire pie top with egg wash prior to baking.
Bake tourtière in a preheated 425 degree oven for 15 minutes, then turn down to 350 for 50 – 65 minutes or golden and filling is set.
- Remove from the oven to a wire rack and let cool about 5 minutes before slicing.
Note: This can be made ahead and frozen for easy baking. Just assemble the tourtière but don’t bake it, wrap it in plastic wrap twice and place in the freezer. Then when you want to eat remove from the freezer to thaw and then bake as normal.