Paleo Low Carb Tourtiere - A French Canadian Meat Pie filled with Venison and Pork.
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5 from 1 vote

Paleo Low Carb French Canadian Tourtière (Meat Pie)

A delicious flaky gluten-free paleo crust filled with juicy venison and pork.
Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings 8 slices
Calories 432kcal
Author Mira



  • 3 cups blanched almond flour
  • 1/2 tsp Himalayan salt
  • 1/2 tsp black pepper
  • 3 tbsp beef tallow
  • 2 eggs 1.5 for the crust, 0.5 for the egg wash
  • 1 tsp water

Meat Filling

  • 400 g ground venison or moose, bison
  • 100 g ground pork or beef, chicken
  • 1 onion
  • 2 cloves garlic
  • 200 g butternut squash about 1/3 of a squash
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp Himalayan salt
  • 1/2 tsp black pepper
  • 1/4 tsp celery salt
  • 1/4 tsp cloves
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup water


  • Preheat the oven to 200C/400F.


  • In a small bowl, whisk the 2 eggs together. In a large bowl, combine the almond flour, salt, pepper, beef tallow and 3/4 of the eggs. Keep 1/4 of the egg mixture and set aside. Mix together either with your hands or a silicone spatula until the mixture forms into a ball.
  • Place 2/3 of the dough over a sheet of parchment paper and cover with another sheet of parchment paper. The remaining 1/3 will be used for the top crust. With a rolling pin, slowly start rolling it into a circle shape, about 10-11 inch wide, large enough to fill a 9’’ glass pie plate. Peel the top parchment paper and carefully flip the dough over the pie plate. With the paper still on, press the paper right against the pie plate so that the dough sticks to the plate. Carefully peel the paper off and fix any issues you may have.
  • For the remaining 1/3 of the dough, place the dough over a piece of parchment paper and cover with another sheet of paper. Roll it out until it's about 9 inches wide. Peel the top paper and make a small hole or triangle (or whatever design you want) in the middle so that the steam can come out while baking. Once you have filled the pie with the meat, carefully flip the top crust over and carefully peel the paper off. With your fingers or a fork, press the pie borders so that nothing leaks out.

Meat Filling

  • Peel and thinly dice the butternut squash. Dice the onion and mince the garlic.
  • In a large frying pan, heat 2 tbsp of olive oil and add the onions and garlic. Sautee on medium heat for 2 minutes and add the butternut squash and meat. Cook 5 minutes and add all of the spices and water. Cook another 5 minutes until the water has evaporated. Pour the meat mixture inside your pie crust and cover with the top pie crust.
  • Add 1 tsp of water to the 1/4 egg mixture and mix. Brush the egg wash over the top crust and place it in the oven. Bake for 23 minutes or until the top crust is golden brown.


Get the equipment used here:
Pie Plate,2-Pc Set,9",Glass


Serving: 1slice | Calories: 432kcal | Carbohydrates: 13.12g | Protein: 25g | Fat: 8.26g | Cholesterol: 80mg | Sodium: 281mg | Fiber: 5.2g | Sugar: 2.56g