"Traditional French Canadian Tourtiere (meat pie), served on Reveillon (Christmas Eve)." — Rayna Jordan
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lean ground pork
lean ground beef
1 1/2 teaspoons
dried thyme, crushed
ground black pepper
pastry for a 9 inch double crust pie
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.
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...
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!
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!
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).
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!
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!!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
French Canadian Tourtiere
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 405
** Calories from Fat: 239
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