Red Wine Tourtière

Red Wine Tourtière
  • 1 tourtière
  • 0:20 Preparation
  • 0:45 Cooking
  • 1:05 Total Time


Add all
  • 1 Tbsp.
    (15 mL)


  • 1 Tbsp.
    (15 mL)


  • 2


  • 3

    garlic cloves

  • 1/3 lb
    (150 g)

    red stewing meat, diced in 1/2 in. x 1/2 in. (1 cm x 1 cm) cubes

  • 2/3 lb
    (310 g)

    red lean medium-ground meat

  • 1 cup
    (250 mL)

    red wine

  • 2 Tbsp.
    (30 mL)

    balsamic vinegar

  • 1 cup
    (250 mL)


  • 2 Tbsp.
    (30 mL)

    capers, chopped

  • 2 Tbsp.
    (30 mL)

    Dijon mustard

  • 1/2 to 1 tsp.
    (2 to 5 mL)

    dried Provence herbs

  • 2 cups
    (500 mL)

    soft breadcrumbs, diced

  • Ground Salt and pepper to taste

  • 2

    short crust pastry shells (pastry)

  • 1


  • red meats: beef, veal, horse, lamb, etc.


Preheat the oven to 375 °F (190 °C).

In a large casserole, heat the oil and melt the butter at high heat. Brown the shallots and garlic.

Add meat cubes and sear. Add ground meat and cook thoroughly over medium heat.

Deglaze with red wine and balsamic vinegar. Reduce by half.

Add water and simmer over low heat until meat cubes are tender and drippings are absorbed.

While cooking, add capers, mustard, Provence herbs, the diced soft breadcrumbs et season generously.

In a pie plate containing a rolled out short crust pastry, spread the meat preparation. Brush with egg wash (beaten egg with a little water) and cover with a second rolled out pastry crust. Brush the upper short crust pastry with egg wash and make a few small slits to let the vapour escape.

Cook in the centre of the oven for about twenty minutes or until the crust is well browned.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007