Christmas Meat Pies: 13 Old-World Recipes Families Still Bake Every Christmas Eve

Christmas meat pies are the warm, golden heart of the holiday table in more homes than you might think. In Quebec, a spiced pork tourtiere comes out of the oven after midnight Mass on Christmas Eve, and the same idea shows up across the old world: a sturdy pastry crust wrapped around a rich, savory filling that feeds a crowd and keeps well for days. Below are 13 recipes families still bake every December, from Cornish pasties and Louisiana’s famous Natchitoches meat pies to a British pork pie, a French pate en croute and the original Tudor mince pie that really did contain meat. If you love a cozy crust at dinner, our chicken pot pie recipes are a perfect weeknight partner. Each slide has a short story, what you will need and simple steps..

Christmas Meat Pies Start With Quebec Tourtiere

No pie says Christmas Eve in French Canada like tourtiere. Families in Quebec bake it for the reveillon, the late feast after midnight Mass, and many grandmothers still guard their own blend of cinnamon, cloves and allspice. The filling is ground pork, often mixed with beef, simmered with onion and a little mashed potato so every slice holds together. Serve it with a spoonful of fruit chutney or ketchup, the Quebec way. Read more about its history on Wikipedia, and see how other countries celebrate in our Christmas Eve dinner around the world gallery..

You will need: Pastry for a 9-inch double-crust pie, 1 pound ground pork, 1/2 pound ground beef, 1 onion finely chopped, 1 garlic clove, 1 medium potato boiled and mashed, 3/4 cup beef broth, 1/2 teaspoon each cinnamon and allspice, 1/4 teaspoon ground cloves, salt, pepper and 1 beaten egg.

How to make it: 1. Brown the pork, beef, onion and garlic in a large skillet and drain any extra fat. 2. Add the broth and spices and simmer 20 minutes until most of the liquid is gone. 3. Stir in the mashed potato, season well and let the filling cool. 4. Line a pie dish with pastry, add the filling, cover with the top crust, crimp and cut vents. 5. Brush with egg and bake at 400 F for 15 minutes, then at 350 F for 30 minutes until deep golden.

Deep-Dish Christmas Meat Pies: Tourtiere du Lac-Saint-Jean

In the Saguenay and Lac-Saint-Jean region of Quebec, tourtiere means something much bigger. Cubes of pork, beef and sometimes game are layered with diced potatoes in a deep cast iron pot, covered with a thick crust and baked slowly for hours until the juices turn into a rich gravy. It is one of the biggest Christmas meat pies you can bake, made to feed big families after a cold day, and it still shows up at holiday gatherings and New Year’s parties. Start it in the morning and let the oven do the work. If you love meat and potatoes, our ground beef and potatoes dinners are made for you.

You will need: Pastry for a large double crust, 1 pound pork shoulder, 1 pound beef chuck, 1/2 pound chicken thighs, all cut in 1/2-inch cubes, 2 onions chopped, 4 potatoes diced, 1 teaspoon dried savory, salt, pepper and about 3 cups chicken broth.

How to make it: 1. Toss the cubed meats with the onions, savory, salt and pepper and chill overnight. 2. Line a deep Dutch oven with pastry. 3. Layer the meat and potatoes, then pour in broth until it just covers them. 4. Top with pastry, cut a hole in the center and bake covered at 375 F for 1 hour. 5. Lower to 250 F and bake 5 to 6 hours more, adding a little broth through the hole if it looks dry.

Cornish Pasties for a Hearty Boxing Day Lunch

The Cornish pasty began as lunch for tin miners in Cornwall, England, who could carry the sturdy D-shaped pie down into the mine. Today a true Cornish pasty has protected status in Europe, and it must be filled with beef, potato, swede and onion, crimped along one side. At Christmas, families bake a batch to eat after the big day, and these Christmas meat pies are perfect when nobody wants to cook. The crust is sturdy enough to hold in one hand. For more thrifty classics from hard times, see our wartime ration recipes gallery.

You will need: Pastry made with 3 1/2 cups flour, 1 cup cold butter and lard mixed, and about 2/3 cup cold water, plus 1 pound beef skirt steak cut small, 2 potatoes, 1 small rutabaga, 1 onion, salt, plenty of black pepper and 1 beaten egg.

How to make it: 1. Roll the pastry and cut four 8-inch rounds. 2. Thinly slice the potatoes, rutabaga and onion and season the beef well. 3. Layer the vegetables and beef on half of each round, seasoning every layer. 4. Fold over, crimp the edge tightly and brush with egg. 5. Bake at 400 F for 20 minutes, then at 350 F for 30 to 35 minutes until golden.

Natchitoches Meat Pies From Louisiana’s Christmas Town

Natchitoches, founded in 1714, is the oldest town in Louisiana, and every holiday season its riverfront glows for a famous Christmas Festival of Lights. The snack everyone eats while they wander is the Natchitoches meat pie, a half-moon pastry stuffed with spicy ground beef and pork seasoned with onion, garlic and a kick of cayenne. Most are fried, but these Christmas meat pies bake beautifully too, which makes them easy for a party. Serve them with rice and beans for a full plate. Love Louisiana flavors? Our gumbo recipes belong on the same menu.

You will need: 1/2 pound ground beef, 1/2 pound ground pork, 1 onion, 1/2 green bell pepper, 3 green onions, 2 garlic cloves, 1 teaspoon Cajun seasoning, 1/4 teaspoon cayenne, 1 tablespoon flour, pastry for two double crusts and 1 beaten egg.

How to make it: 1. Brown the beef and pork with the onion, pepper and garlic, then drain. 2. Stir in the seasonings and flour, cook 2 minutes and add the green onions; cool completely. 3. Roll the pastry and cut 5-inch circles. 4. Spoon filling on one side, fold over and crimp with a fork. 5. Brush with egg and bake at 375 F for 20 to 25 minutes, or fry in hot oil until golden.

British Pork Pie With a Hot-Water Crust

In the English Midlands, a pork pie on Christmas morning or Boxing Day is a tradition that goes back generations. The famous Melton Mowbray pork pie even has protected status. The crust is made with hot water and lard, so it can be raised by hand into tall sides that hold chopped, seasoned pork. After baking, a savory jellied stock is poured in through the top, and the pie is served cold in thick wedges with pickles. For more British party favorites, browse our Paul Hollywood party food collection.

You will need: For the crust 3 1/2 cups flour, 1/2 cup lard, 3/4 cup water and a pinch of salt; for the filling 1 1/2 pounds pork shoulder and 1/4 pound bacon finely chopped, sage, white pepper, nutmeg and salt; plus 1 beaten egg and 1 cup gelatin-rich stock.

How to make it: 1. Mix the chopped pork, bacon and seasonings and chill. 2. Heat the water and lard until boiling, pour into the flour and salt and stir into a smooth dough. 3. While warm, press most of the dough into a springform pan or raise it around a jar, fill and add a lid with a hole. 4. Brush with egg and bake at 400 F for 30 minutes, then at 325 F for 1 1/2 hours. 5. Cool, pour warm stock through the hole and chill overnight before slicing.

French Pate en Croute for the Holiday Buffet

In France, a slice of pate en croute is one of the most elegant starters of the holiday season. A rich mix of pork, veal or chicken is baked inside a decorated pastry case, then chilled so every slice shows a perfect mosaic. Of all the Christmas meat pies here, it is the fanciest. Some families add pistachios or a ribbon of ham through the center. Chefs take it so seriously that there is even a world championship for it in Lyon. Serve it cold with small pickles and mustard. Find more cozy French ideas in our French dinners at home gallery.

You will need: Pastry for a 9-by-4-inch loaf pan, 1 pound ground pork, 1/2 pound ground chicken or veal, 1 egg, 1/4 cup cream, 1/3 cup shelled pistachios, 4 thin slices ham, thyme, nutmeg, salt and pepper, and 1 beaten egg yolk for glazing.

How to make it: 1. Mix the meats, egg, cream, pistachios and seasonings until sticky. 2. Line the loaf pan with pastry, leaving an overhang. 3. Add half the filling, lay the ham on top, then add the rest and press down. 4. Cover with a pastry lid, seal, decorate with cut-out leaves and cut two vents. 5. Brush with yolk and bake at 375 F for about 1 1/4 hours, then chill overnight before slicing.

Scotch Pie, a Winter Favorite in Scotland

The Scotch pie is small, round and filled with peppery minced mutton or beef. Its straight-sided hot-water crust leaves a little space above the lid, which Scots like to fill with gravy, beans or mashed potato. It is a classic at winter football matches and a handy bite around Hogmanay, when the New Year celebrations run late into the night. Make a batch in muffin tins and reheat them as guests arrive. Curious why Scots and Americans use different words for the same foods? Read our American vs British food mix-ups.

You will need: Hot-water crust made with 3 cups flour, 1/2 cup lard and 2/3 cup water, plus 1 pound ground lamb or beef, 1 small onion grated, 1 teaspoon ground mace or nutmeg, 1 teaspoon white pepper, salt, 1/4 cup stock and 1 beaten egg.

How to make it: 1. Mix the meat, onion, spices, salt and stock. 2. Make the hot-water crust and press it into 6 large muffin cups, saving some for lids. 3. Fill with the meat mixture, leaving a little space at the top. 4. Add small pastry lids pressed just below the rim, cut a hole and brush with egg. 5. Bake at 375 F for 35 to 40 minutes until golden.

Australian Christmas Meat Pies for a Summer Holiday

In Australia and New Zealand the meat pie is practically a national dish, sold at bakeries, sports grounds and holiday parties alike. Inside the flaky lid is minced beef in a thick, glossy gravy, and the classic way to eat it is with a squirt of tomato sauce on top. Australian Christmas falls in summer, so handheld Christmas meat pies are popular for casual parties and long holiday lunches. Make them in a muffin tin for a party size. For even more pies to bake this season, see our savory pie recipes.

You will need: 1 sheet shortcrust pastry and 1 sheet puff pastry, 1 pound ground beef, 1 onion, 1 cup beef stock, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 2 tablespoons flour, salt, pepper, 1 beaten egg and tomato ketchup for serving.

How to make it: 1. Brown the beef and onion, then stir in the flour and cook 1 minute. 2. Add the stock, tomato paste and Worcestershire and simmer until thick; cool. 3. Line 6 small pie tins with shortcrust and fill with the beef. 4. Top with rounds of puff pastry, press the edges and brush with egg. 5. Bake at 400 F for 25 to 30 minutes and serve with ketchup.

Greek Christmas Meat Pies: Kefalonian Kreatopita

On the Greek island of Kefalonia, kreatopita is the pie families make for big celebrations. Pieces of lamb or pork are mixed with rice, tomato, garlic, cinnamon and fresh herbs, then baked under a flaky homemade crust until the rice soaks up all the juices. Cooks often decorate the top with a twist of dough in the center. Like most Christmas meat pies, it is generous enough for a crowd, and leftovers are just as good the next day. For more sharing dishes from the same sunny kitchens, see our Mediterranean appetizers.

You will need: 1 package phyllo or pastry for a 9-by-13 pan, 2 pounds boneless lamb or pork shoulder cut small, 1/2 cup rice, 1 can (14 ounces) crushed tomatoes, 1 onion, 3 garlic cloves, 1 teaspoon cinnamon, fresh mint and parsley, 1/2 cup grated hard cheese, olive oil, salt and pepper.

How to make it: 1. Brown the meat in olive oil with the onion and garlic. 2. Add the tomatoes, cinnamon, salt and pepper and simmer 30 minutes. 3. Stir in the rice, herbs and cheese and cool slightly. 4. Layer half the pastry in an oiled pan, add the filling and cover with the rest, brushing with oil. 5. Score the top and bake at 350 F for about 1 hour until golden.

Moroccan Chicken Pastilla Dusted With Cinnamon

Pastilla is the showpiece of Moroccan celebrations, served at weddings and family feasts. Paper-thin pastry wraps shredded chicken cooked with onion, saffron and ginger, a layer of soft scrambled egg and toasted almonds. The top is dusted with powdered sugar and cinnamon in a lattice pattern, so every bite is sweet and savory at once. It sounds unusual, but guests usually go back for seconds. Like other Christmas meat pies, you can bake it the day before and warm it gently. Explore more warm spices in our Moroccan dinners at home gallery.

You will need: 1 package phyllo, 2 pounds chicken thighs, 2 onions grated, 1/2 teaspoon ground ginger, a pinch of saffron, 1 teaspoon cinnamon plus extra, 1 cup chicken broth, 4 eggs beaten, 1 cup toasted almonds chopped, 3 tablespoons powdered sugar, butter and fresh cilantro.

How to make it: 1. Simmer the chicken with the onions, spices and broth for 45 minutes, then shred the meat. 2. Reduce the sauce, stir in the eggs and cook gently until softly set. 3. Mix the almonds with 2 tablespoons powdered sugar and a little cinnamon. 4. Layer buttered phyllo in a round pan, add chicken, eggs and almonds, and fold the pastry over. 5. Bake at 375 F for 25 minutes, then dust with powdered sugar and cinnamon.

The Original Christmas Meat Pies: Tudor Mince Pies

Here is a fact that surprises almost everyone: the first mince pies really did contain meat. In Tudor and Stuart England, Christmas meat pies were filled with chopped beef or mutton, suet, dried fruit and warm spices, a clever way to keep meat through the winter. Over the centuries the meat slowly disappeared and the fruit took over, which is why the sweet mincemeat we buy today still contains suet. This recipe brings back a little of the old version. Discover more festive dishes from the past in our Victorian Christmas recipes.

You will need: Pastry for 12 small pies, 1/2 pound lean ground beef, 1/4 cup shredded suet or cold butter, 1 cup raisins and currants, 1 apple grated, 1/4 cup candied peel, 1/3 cup brown sugar, zest and juice of 1 orange, 1 teaspoon mixed spice and 1 beaten egg.

How to make it: 1. Cook the beef gently until no longer pink and cool it. 2. Mix with the suet, fruit, apple, peel, sugar, orange and spices and rest 1 hour. 3. Line a muffin tin with pastry rounds and fill each. 4. Top with pastry lids, press to seal, cut a small vent and brush with egg. 5. Bake at 375 F for 25 minutes and serve warm.

Italian Pizza Rustica for Christmas Eve

Despite the name, pizza rustica is not a pizza at all. It is a tall, double-crust pie from southern Italy, packed with ricotta, eggs, ham, salami and several cheeses. Families in Naples traditionally bake it for Easter, but it is just as welcome among the Christmas meat pies on a Christmas Eve buffet because it is made a day ahead and served at room temperature. The slightly sweet crust is the secret. Cut it into thin wedges, because it is rich. For more holiday cooking from Italian kitchens, see our Stanley Tucci recipes.

You will need: Pastry for a 9-inch deep double crust with 1 tablespoon sugar added, 2 cups ricotta, 4 eggs, 1 cup diced ham, 1 cup diced salami, 1 cup diced provolone, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, black pepper and 1 beaten egg.

How to make it: 1. Beat the ricotta and 4 eggs until smooth. 2. Fold in the ham, salami, cheeses and pepper. 3. Line a deep springform pan with pastry and add the filling. 4. Cover with a lattice or full top crust and brush with egg. 5. Bake at 350 F for about 1 hour 10 minutes, then cool completely before slicing.

Make Christmas Meat Pies Ahead and Freeze Them

The best gift for a busy cook is a freezer full of Christmas meat pies. Almost every recipe in this gallery can be assembled weeks ahead: make the pies, skip the egg wash and freeze them unbaked on a tray, then wrap each one tightly once it is firm. They keep well for up to a month. On the day, brush with egg and bake straight from frozen, adding 15 to 20 minutes to the time. Cooled cooked filling also freezes well on its own. Plan the rest of the season with our holiday freezer meals.

You will need: Your favorite unbaked pies, a parchment-lined baking sheet, plastic wrap and foil or freezer containers, labels, and 1 beaten egg for baking day.

How to make it: 1. Assemble the pies completely but do not brush with egg. 2. Freeze them uncovered on a lined tray until firm, about 3 hours. 3. Wrap each pie in plastic and foil, label it with the date and return it to the freezer. 4. Use within a month for the best flavor. 5. Bake from frozen at the recipe temperature, adding 15 to 20 minutes, until golden and piping hot.