Tourtiere Hand Pies with Spelt Smoked Cheddar Crust

Tourtière Hand Pies with Smoked Cheddar Spelt Crust

  • Author: Krista
  • Prep Time: 60 minutes + 4 hours minimum to chill
  • Cook Time: 15-20 minutes
  • Total Time: 75 minutes + 4 hours to chill
  • Yield: 20 pies
  • Category: Pies


These will be so good for any merry festivity during Christmas and New Year’s. The crust recipe is adapted from Diary of a Mad Haus Frau’s Saurkraut Spelt Pies


For the Pie Crust:

2 cups whole wheat spelt flour

1/2 teaspoon baking powder

1/2 teaspoon salt

11 tablespoons cold butter, cut into pieces

2 eggs, divided

1/4 cup cold water

1 1/2 cups grated smoked cheddar cheese

For the Filling:

1 tablespoon olive oil

1 small onion, diced

2 celery sticks, diced

1 1/2 lbs ground pork

3 garlic cloves

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1 tablespoon fresh thyme

1 tablespoon Worcestershire sauce

1/2 cup broth (find my Savoury Beef Bone Broth recipe here)

1 cup chopped apple

Salt and pepper to taste




Making the Dough:

Combine flour, baking powder, and salt in a large bowl for your standing mixer. 

Slowly add butter one piece at a time, with the mixer at medium speed, mixing until the mixture is crumbly. 

In a separate bowl, beat 1 egg and water together. Add this, as well as the grated cheddar to flour/butter mixture, and mix until combined. 

Roll out the dough and cut about 20 circles with a round pastry cutter or glass rim. I used a glass rim with a diameter of 3.5 inches, then quickly rolled each circle after being chilled, to a diameter of 4.5 inches. By this method, you should leave the dough a little thick when cutting the circles (about 1/3-1/2 cm), as they’ll be thinner after you roll them a second time. 

Layer the circles on wax or parchment paper, then cover and refrigerate for a minimum of 4 hours.

*Alternatively, you can refrigerate one large ball of dough, then roll it out and cut circles once chilled, but I found the dough much easier to work with by the above method. 

Making the Filling: 

Heat oil in a pan over medium heat. Add onion and celery, and sauté until soft. Add remaining ingredients, and simmer until liquid is cooked down (about 30 minutes), stirring often. Add chopped apple. 

Chill the filling completely (about 2-3 hours, minimum). If you don’t chill the filling, the pie dough will be very difficult to work with as you’re forming the pies. 

Forming the Pies:

Preaheat oven to 350°F. 

Add 2-3 tablespoons of filling to the centre of each circle. Pinch the edges together, then fold the bottom over the top edge with the side of your thumb, bit by bit, working from one end to the other. Use a fork to poke holes through the top of each pie. Place each pie on a baking sheet, spaced apart by at least 1 inch. 

Beat remaining egg, and brush the tops of each pie. 

Bake for 15-20 minutes. 


These will keep well in the freezer for up to 3 months, by first freezing them on a baking sheet, then adding to a freezer bag or airtight container. To bake from frozen, you’ll just need to add a couple extra minutes in the oven. 

Keywords: tourtiere, pies, christmas, new year's, new years, holiday cooking, meat pie, beef, ground beef, apple, cheddar, smoked cheddar, dinner, supper