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French Canadian Tourtiere
SUBMITTED BY:
Rayna Jordan
PHOTO BY:
Sunflower1
"Traditional French Canadian Tourtiere (meat pie), served on Reveillon (Christmas Eve)."
RECIPE RATING:
Read Reviews
(38)
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PREP TIME
25 Min
COOK TIME
40 Min
READY IN
1 Hr 5 Min
Original recipe yield 1 - 9 inch pie
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound lean ground pork
1/2 pound lean ground beef
1 onion, diced
1 clove garlic, minced
1/2 cup water
1 1/2 teaspoons salt
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground sage
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 recipe pastry for a 9 inch double crust pie
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DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes.
Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
Bake in preheated oven for 20 minutes, remove foil and return to oven. Bake for an additional 15 to 20 minutes until golden brown. Let cool 10 minutes before slicing.
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REVIEWS
Reviewed on Sep. 11, 2006 by
VORCHA
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VORCHA
Sep. 11, 2006
Use all pork for truly authetic French Canadian flavor. You can fix the filling one day and serve the tourtiere the next day. Letting the filling sit over night really lets the spices flavor the filling. Update: I have found that it gets better the day after. So prepare it in advance and reheat if you have the time.
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17 users found this review helpful
Use all pork for truly authetic French Canadian flavor. You can fix the filling one day and...
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Reviewed on Oct. 18, 2003 by
TLGELINEAU
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TLGELINEAU
Oct. 18, 2003
My husband is French Canadian and grew up eating pork pies...he says this is the BEST he has ever eaten! (even better than his sister's!!) Thanks for the recipe!
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15 users found this review helpful
My husband is French Canadian and grew up eating pork pies...he says this is the BEST he has...
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Reviewed on Sep. 24, 2003 by DELTA TANGO
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DELTA TANGO
Sep. 24, 2003
this is a great recipe. although you should cut back on the salt. also try adding 1/2 teaspoon of cinnamon. if you don't like the fat in ground pork, after cooking allow to cool in the fridge and take off fat, before spooning into pie crust. i've been making tourtiere, since i could help in the kitchen, making up to 12 or more during xmas. they make for great gifts during the holiday season. but save one for the tail gate party during superbow!
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12 users found this review helpful
this is a great recipe. although you should cut back on the salt. also try adding 1/2...
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Reviewed on Nov. 16, 2004 by LANEANDME
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LANEANDME
Nov. 16, 2004
This recipe totally rocks!!!! My family and I totally loved it. It is a delicious change of pace. I am not much into making piecrusts and generally dont care to do so, but I absolutely HATE store bought ones. Reluctantly I made this piecrust and decided to use real LARD that I had rendered from a hog that we butchered in the back yard (yes people still do that) I have to say, it made the most awesome combination. A real Lard piecrust and the spices that are called for in the meat.....OMGosh, I thought I was in HEAVEN!!! My advise...dont leave out any of the spices that are called for and make your piecrust with real lard and you are in for a superior treat!!!! I have even made shephards pie from the meat portion of this recipe and that turned out awesome as well. Give it a try!
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9 users found this review helpful
This recipe totally rocks!!!! My family and I totally loved it. It is a delicious change of...
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Reviewed on Sep. 16, 2003 by NUFE
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NUFE
Sep. 16, 2003
I FOUND THAT THERE WAS TOO MUCH SALT.
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8 users found this review helpful
I FOUND THAT THERE WAS TOO MUCH SALT.
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Reviewed on Dec. 25, 2004 by CCODE
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CCODE
Dec. 25, 2004
This recipe is delicous and so easy to make. I grew up having tourtiere at Christmas (my Nanna is french canadain) and it was such a treat having it Christmas Eve!!. I would add an egg to help with binding the meat. I'll make this again!
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7 users found this review helpful
This recipe is delicous and so easy to make. I grew up having tourtiere at Christmas (my Nanna...
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Reviewed on Dec. 4, 2007 by Chantal.m.b
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Chantal.m.b
Dec. 4, 2007
I made this for my family last weekend. It was a huge hit! I had taken some of the others advice and lessened the salt and doubled the spices. It was great...I am currently making more now as everyone wants to have them for Christmas. They all thought I had found Grandmas recipe from the 1940's!!
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6 users found this review helpful
I made this for my family last weekend. It was a huge hit! I had taken some of the others...
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Reviewed on Jun. 28, 2006 by Lauren H
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Lauren H
Jun. 28, 2006
Fabulous! Tasted exactly like my Quebecoise best friend made for me at her home in Quebec
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6 users found this review helpful
Fabulous! Tasted exactly like my Quebecoise best friend made for me at her home in Quebec
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Reviewed on Nov. 7, 2003 by _stevie_
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_stevie_
Nov. 7, 2003
My mom Used to make tourtiere for me ALL the time, i always wanted to make it on my self and this recepie braught back memories!All my Friends loved it! The only change i made was adding gradded carrots!AWSOME!
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6 users found this review helpful
My mom Used to make tourtiere for me ALL the time, i always wanted to make it on my self and...
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Reviewed on Mar. 26, 2003 by DANA COLE
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DANA COLE
Mar. 26, 2003
Mmm, delicious. Made this for Christmas and it was a big hit. The only thing I noticed was that it needed more spice, but that could just be me, or my spices could have been old. Adjusted it by adding 3x the amount of spice, and added a bit of cinnamon too. Tastes just like my mom's (except she makes her crust, and I bought Tenderflake ones).
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6 users found this review helpful
Mmm, delicious. Made this for Christmas and it was a big hit. The only thing I noticed was...
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