Tourtière is a New Year's Eve tradition, but is also yummy in the Spring with a leafy salad on the side. Whatever the occasion, it is easy to prepare ahead and stick in the oven so it's ready when guests arrive. I adapted this recipe by adding some more spices (the original recipe just has sage, salt, and pepper, so if that's all you have, use that!). I felt creative so I made a lattice top. Here are the instructions, but the pastry browns so beautifully in the oven, it's impressive with simple pinched edges. Enjoy!

How to make a Lattice top

1. Roll your bottom dough out into a circle and place in the pie plate. Stick it in the refrigerator to keep it cool.

2. Roll out another dough and cut 8 one-inch strips and 4 two-inch strips. Put these on a parchment lined sheet and stick in the freezer for 10 minutes. I found cooling them makes them easier to handle.

3. Remove your prepared pie plate and add your filling. Lay strips in the this order: small, large, small, small, large, small. Lay the remaining strips in the same order on your baking sheet. See picture below.

lattice order

4. Flip back the two large pieces and slide a one-inch piece perpendicular to your strips. This one-inch piece will be laying over top of the other one-inch pieces.

5. Flip the two large strips back down flat. You've completed your first weave!

6. Flip the small pieces back and slide a large (2-inch) piece perpendicular to your strips. This two-inch piece will be laying over the other 2-inch pieces. See picture!

Large strip

7. Now flip the one-inch pieces down. You've completed the second weave! See picture below :)

8. Continue this pattern until you use all of your pieces.

Flipping strips back down

9. Trim the edges and press bottom pastry layer to the lattice layer using a fork.

10. If you've made it this far, why not add a braided crust?! Brush a beaten egg yolk over the crimped edges you created with a fork (the egg acts like glue). Fix your braids to it. Brush the whole top with the remaining egg-yolk. Ta da!

Lattice Top


2 lbs lean ground pork

2 lbs lean ground beef

1 large onion, finely chopped

¼ tsp sage

¼ tsp pepper

1 ½ tsp salt

¼ tsp savory

¼ tsp allspice

¼ tsp nutmeg

2 cups mashed potatoes

pastry for 3 double crust pies (recipe follows)

Brown meat, onion, and spices in large skillet or Dutch oven over medium heat until brown but not dry.

Stir in mashed potatoes.

Line three pie plates with pastry, and fill with meat mixture; top with pastry, slash so steam can escape.

Bake at 350°F for 45 to 60 minutes until crust is golden brown.

Let cool and freeze extra pies for up to 3 months.

Makes 3 pies

Note: This makes three pies (!!!). I made one giant pie by halving the meat and potatoes, but keeping the spices almost the same (I adjusted the salt to ½ tsp). I used 2 of the 3 balls of dough because I made a lattice top


*recipe adapted from The Farm and City Cookbook