French Canadian Tourtiere Recipe - Allrecipes.com
French Canadian Tourtiere Recipe
  • READY IN 2 hr

French Canadian Tourtiere

Recipe by  

"Traditional French Canadian Tourtiere (meat pie), served on Reveillon (Christmas Eve)."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
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  • PREP

    40 mins
  • COOK

    40 mins
  • READY IN

    2 hrs

Directions

  1. 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. Allow to cool to room temperature.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. 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.
  4. Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.
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Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Mar 03, 2010

Hi, I am French Canadian and my mom always put 1/3 pork, 1/3 veal and 1/3 beef.... this has to much salt and shouldn't have to put water... my mom put a mash potatoe to reduce the liquid and to bind everything together...

 
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!

 
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!

 
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).

 
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!

 
Dec 04, 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!!

 
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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Nutrition

  • Calories
  • 405 kcal
  • 20%
  • Carbohydrates
  • 22.1 g
  • 7%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 26.6 g
  • 41%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 18.4 g
  • 37%
  • Sodium
  • 749 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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