Tourtière is a delicious, traditional French Canadian dish, but it can be time-consuming and not always allergen-friendly. These mini tourtière pot pies are quick, easy and gluten-free.
Tourtière is a French-Canadian tradition, and for good reason. The savoury meat pies are delicious. And with this recipe, they're inclusive, too. Without gluten, there’s no need to worry about tough pastry—the trick with this tender shortbread texture is to chill the dough well to make it easier to roll. Use it to top these festive savoury pies, or for any traditional pie or tart recipe.
Ingredients for Tourtière Pot Pies
Filling
Canola or olive oil, for cooking
1 onion, peeled and diced
2 celery stalks, finely chopped (with their leaves)
3/4–1 lb. lean ground beef
3/4 –1 lb. ground pork
1 thin-skinned potato, coarsely grated
1 tbsp rice flour or gluten-free flour blend
1 tsp sage or thyme
1/4 tsp cinnamon
1/4 tsp allspice
salt and pepper to taste
1 cup chicken or beef stock
Pastry
1 cup rice flour or all-purpose gluten-free flour blend (plus extra for rolling)
1/4 tsp gluten-free baking powder
1/4 tsp salt
1/3 cup butter or lard, chilled and cut into pieces
3-4 tbsp cold water
1 large egg
Directions for Tourtière Pot Pies
In a large, heavy skillet, heat a drizzle of oil over medium-high and sauté onion and celery for 3-4 min, until soft. Add beef and pork and cook, breaking up meat with a spoon, until no longer pink. Add potato and cook for another minute or two.
Sprinkle the mixture with flour, sage or thyme, cinnamon, allspice and salt and pepper, stirring to distribute seasonings evenly. Add stock and bring to a simmer. Then, cook until the mixture thickens and reduces. Remove from heat and set aside to cool slightly while you make the pastry.
To make pastry, combine flour, baking powder and salt in the bowl of a food processor; add the butter or lard and pulse until almost combined, leaving some bigger lumps of fat the size of a pea. Add water and pulse until the mixture resembles coarse crumbs; dump out onto a piece of parchment and gather into a ball, then flatten into a disc. Wrap and refrigerate for at least 20 min.
Preheat the oven to 350°F. Divide the meat filling between six individual ramekins or a single large baking dish. On a lightly floured surface or between two pieces of parchment, roll the pastry out about 1/4-inch thick. Cut into rounds or squares slightly larger than the baking dishes. Crack egg into a small bowl and beat with a fork, then use a pastry brush to brush egg wash around the outer rim of the baking dish—this will act as glue for pastry overhang–and drape a piece of pastry over each pie. Cut a few slits in the top to let steam escape, then brush the tops with beaten egg.
Place on a baking sheet and bake for 25–30 min, until the pastry is golden. Serve warm.
Serves 6.
Originally published in ParentsCanada magazine, November 2013. Updated in June 2025.
