Grilled Tourtiere: Meat Pie (Quebec Style) | Arteflame

Introduction

There is nothing quite like the warm, spiced aroma of a Tourtière baking to signal that the holidays have arrived. The scent of cinnamon, cloves, and earthy savory mingling with rich meat creates an atmosphere of pure comfort. When you slice into that golden, flaky crust and steam escapes from the hearty filling, it feels like a warm hug on a cold winter night. It is not just a meat pie; it is a delicious centerpiece of heritage that brings everyone to the table.

Why Cooking This on the Grill is a Game Changer

While traditional oven-baked pies are wonderful, baking this on the Arteflame grill adds a subtle, rustic depth you simply cannot replicate indoors. The distinct radiant heat ensures the pastry bottom becomes incredibly crisp—never soggy—while the faintest whisper of wood smoke elevates the savory profile of the pork and beef blend. It turns a classic indoor dish into an outdoor culinary adventure that is surprisingly easy to master.

Secrets for the Perfect Pie

• Cool the Filling: This is the most critical step. Always let your meat mixture cool to room temperature before filling the pie. Pouring hot meat onto raw dough melts the fat instantly, resulting in a soggy bottom.
• Watch the Heat: Because you are baking outdoors, elevate your pie on a wire rack over the griddle to mimic convection heat and prevent the bottom from burning before the top is golden.

Simple Swaps

If you prefer a lighter texture, you can easily swap the beef for ground veal or even turkey. For a hunter's version, replace the beef with venison, but ensure you keep the pork component to provide the necessary fat for a juicy filling.

Ingredients

The Meat Filling

• 1 lb (450g) Ground Pork (do not use extra lean, fat adds flavor)
• 1 lb (450g) Lean Ground Beef (or Veal for a lighter texture)
• 1 large White Onion, finely chopped
• 2 cloves Garlic, minced
• 1 medium Russet Potato, peeled, boiled, and mashed
• ½ cup Beef Broth (plus more if needed)

The Spices & Seasonings

• 1 tsp Kosher Salt
• ½ tsp Freshly Ground Black Pepper
• ½ tsp Ground Cinnamon
• ¼ tsp Ground Cloves
• ¼ tsp Ground Nutmeg
• ½ tsp Dried Savory (essential for authentic flavor)

The Pastry

• 2 rounds of Pie Dough (homemade butter crust or high-quality store-bought)
• 1 large Egg (beaten with 1 tbsp water for the egg wash)

Instructions

Step 1: Prepare the Meat Mixture

1. Place a large skillet or Dutch oven directly on the flat cooktop of your Arteflame grill (or prepare on a stovetop indoors before grilling).
2. Add the ground pork and beef, breaking it up with a wooden spoon. Cook until the meat is browned and no longer pink.
3. Add the chopped onions and minced garlic to the meat. Sauté for about 5 minutes until the onions are soft and translucent.
4. Drain the excess fat from the pan, leaving just a small amount to keep the filling moist.

Step 2: Season and Simmer

1. Stir in the cinnamon, cloves, nutmeg, dried savory, salt, and pepper. Ensure the spices are evenly distributed throughout the meat.
2. Pour in the beef broth. Reduce the heat on the grill by moving the pan to the outer edge of the cooktop. Let the mixture simmer uncovered for 20–30 minutes until the liquid has mostly evaporated but the meat remains moist.
3. Remove from heat and stir in the mashed potato. The potato acts as a binder to give the pie its signature texture.
4. Crucial Step: Let the filling cool completely to room temperature. Putting hot filling into the dough will result in a soggy bottom crust.

Step 3: Assemble the Pie

1. Preheat your Arteflame grill. You are aiming for a convection oven effect, so prepare a pizza oven attachment or a large dome/lid to cover the pie. Aim for a temperature around 375°F to 400°F (190°C–200°C).
2. Line a 9-inch pie plate with the bottom crust.
3. Spoon the cooled meat mixture into the crust, spreading it evenly.
4. Place the second crust over the top. Trim the edges and crimp to seal the pie tightly.
5. Cut several slits in the top crust to allow steam to escape. Brush the entire top crust with the egg wash for a glossy, golden finish.

Step 4: Bake on the Grill

1. Place the pie on the grill. If using the flat top, use a wire rack to elevate the pie slightly off the direct metal surface to prevent burning the bottom, and cover with a dome. If using a pizza oven attachment, slide the pie in.
2. Bake for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling.
3. Rotate the pie halfway through baking to ensure even coloring.
4. Remove from the grill and let the pie rest for at least 15 minutes before slicing. This allows the filling to set.

Tips

Achieving the perfect Tourtière comes down to moisture control and temperature management. First, never skip the cooling step for the filling. If you rush and pour hot meat into the raw dough, the fat will melt the pastry layers before they have a chance to flake, resulting in a heavy, doughy bottom. If the mixture seems too dry while simmering, add broth a tablespoon at a time; it should be moist but not soupy.

When baking on the Arteflame, managing the heat is vital. Because grill heat comes from the bottom, elevating the pie dish on a small wire rack or using a pizza stone is highly recommended. This diffuses the heat, mimicking a traditional oven. Watch the edges of the crust carefully; if they start to darken too quickly before the center is done, gently wrap the edges in a ring of aluminum foil to shield them while the rest of the pie finishes baking.

Variations

While the beef and pork combination is the standard for most Quebec families, the beauty of Tourtière lies in its regional versatility. Depending on where you are in Canada, the proteins and textures can shift dramatically. You can easily adapt this recipe to suit your local ingredients or dietary preferences while keeping the spirit of the dish alive with the traditional spice blend. Here are a few popular ways to remix this classic meat pie:

• The Wild Game Tourtière: Substitute the beef with ground venison, moose, or bison for a leaner, more robust flavor profile.
• The Lac-Saint-Jean Style: Instead of ground meat, use cubed meats (pork, beef, and chicken) and diced potatoes for a chunkier, deep-dish style pie.
• Poultry Twist: Use ground turkey or duck confit mixed with pork for a richer, yet slightly lighter variation.
• Vegetarian Option: Substitute meat with a mixture of lentils, finely chopped mushrooms, and walnuts to replicate the texture, using vegetable broth.
• Hand Pies: Cut the dough into smaller circles to make individual "pasty" style tourtières, perfect for outdoor parties.

Best Pairings

A Tourtière is rarely served alone; the condiments are almost as important as the pie itself. The richness of the spiced meat and buttery crust demands something acidic and sweet to cut through the fat. In Quebec, it is almost mandatory to serve a slice with a generous dollop of "Ketchup aux fruits" (fruit ketchup) or a green tomato chow-chow. These tangy, vinegary relishes provide the perfect contrast to the savory, earthy spices like cloves and savory.

For side dishes, keep it simple and rustic. A crisp, acidic salad with a vinaigrette dressing helps cleanse the palette, or roasted root vegetables like beets and carrots complement the earthiness of the pie. When it comes to beverages, a medium-bodied red wine like a Pinot Noir or a Gamay pairs beautifully, echoing the berry notes of the fruit ketchup. Alternatively, a dry apple cider offers a crisp, refreshing counterpoint that ties into the harvest theme of the ingredients.

Conclusion

Cooking a Quebec-style Tourtière on the Arteflame is more than just preparing a meal; it is an act of preserving history while embracing the joy of outdoor cooking. The subtle smokiness imparted by the grill breathes new life into this centuries-old recipe, creating a crust that is impossibly flaky and a filling that is deeply comforting. Whether you are serving this for a holiday gathering or simply craving a hearty meal on a chilly evening, this meat pie brings people together.

As you slice into the golden crust and the aroma of cinnamon and savory fills the air, you are partaking in a tradition that has warmed Canadian homes for generations. Gather your friends and family around the fire, pour some cider, and enjoy the savory, spiced perfection of your homemade Tourtière. It is a labor of love that tastes like home, no matter where you are.