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!
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.
Start by placing all-purpose flour and salt into a large bowl and whisk to combine.Jump to Recipe
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.
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.
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!
Flaky Pie Dough
- 5½ cups ap flour
- 2 tsp salt
- 1 cup tenderflake cubed
- 1 cup butter cold
- 1 large egg
- 1 tbsp. vinegar
- 1 cup cold water
- In a large bowl add the flour and salt then mix until combined.
- Add the cubed tenderflake to the bowl with flour, and then grate the cold butter over the flour mixture as well. Using a pastry cutter, or two knvies, to cut the lard/butter into the flour mixture until it resembles coarse crumbs.
- In a 1 cup measuring cup add the egg, vinegar, and enough cold water to bring it to 1 cup measurement. Whisk witha fork to combine.
- Slowly pour the egg mixture over the flour mixture, in 1/3 cup increments, until the dough will hold together. You may not need the entire liquid amount.
- Once the dough has come together divide into three disks, wrap each one in plastic wrap and chill for atleast 30 minutes. For a double pie crust you will use two disks, for a single pie crust recipe just use 1.
- Prepared pie dough will keep in the fridge a few days, or it can be frozen for a few months.
Tourtière with Candied Bacon Crumble
Candied Bacon Crumble
- 1 pkg bacon
- 1/4 cup dark brown sugar
- 1 tsp. pepper
- 2 tbsp maple syrup
- 2 tbsp. rice wine vinegar
- 1 med. sweet onion finely diced
- 6 cloves garlic finely diced
- 1 tsp. pepper
- 2 tsp. ground thyme
- 1 large bay leaf
- 1 lb. ground turkey
- 3/4 lb. ground beef
- 3.4 lb. ground pork
- 1 tbsp. butter
- 15 medium button mushrooms stemmed and finely diced
- 1/2 cup dry white wine
- 1 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1 large russet potato peeled and grated
Candied Bacon Crumbles
- Preheat oven to 400 degrees and line baking tray with parchment. PLace bacon strips on prepared tray in a single layer.
- Mix the remaining ingredients in a small bowl to make the glaze and set aside.
- Place bacon in preheated oven and bake for 10 minutes. Then remove from the oven and flip the bacon over. Then generously brush the tops of the bacon with the glaze and return to the oven for about 7 minutes.
- Remove the bacon again from the oven and flip over. Brush the tops again with the prepared glaze then return to the oven for another 7 minutes.
- Remove the bacon from the oven and allow to cool onto parchment paper. Once cooled break into pieces.
Filling and Assembly
- In a large pot over medium high heat add the butter, onions, garlic, thyme, pepper, and salt. Cook until fragrant and starting to turn golden brown. Add the 1/2 cup white wine to deglaze pan, cook until all the liquid has evapourated.
- Add the mushrooms and cook until just tender. Add all the ground meats, cinnamon, nutmeg, and cloves then continue cooking over medium high heat until the meat is fully cooked through.
- Add the grated potato and cook for a few minutes to just soften the potato then remove from the heat.
- Roll out one of the chilled pastry discs and place into a pie plate. Sprinkle the bottom of the pastry with the prepard candied bacon.
- Top the bacon with the prepared filling in a nice even layer. Roll out the second chilled disc of pastry and top the tourtière filling with dough making sure to crimp the edge to seal the two pastry layers together.
- Brush the entire top of the pie with an egg wash to make a nice golden brown crust
- Bake the tourtière in an oven preheated to 425 for 15 minutes. Then turn the temperature down to 350 and continue baking for 50-65 minutes, the crust should be golden brown and the filling set.
- Remove from oven to a wired rack to cool for about 5 minutes before slicing and serving..