Reviewed: Oct. 20, 2009

I had this at Aux Anciennes Canadiens in Quebec City and it was served with a fruit relish made from tomatoes, onions, apples and peaches. The relish is a nice touch.

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MaireRua

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Reviewed: Sep. 16, 2009

Husband is French Canadian and he thought this was better than what he remembers his family making, as theirs was too dry, this one was moist. I used all pork only, kept everything else the same to a T! Very good!

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mariefnp1

Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA

Living In: Salem, New Hampshire, USA

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Reviewed: Sep. 10, 2009

This is a great recipe! If you are only using beef- use less salt (1/4 tsp). I suggest fresh thyme and sage if you have it. It is SO easy and YUMMY!

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SB

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Reviewed: Aug. 31, 2009

Excellent rendition of the traditional tourtiere. I've made this one a few times and its always been a favorite here at home. I tend to substitute the meat for a meatloaf mix at the butcher, it gives you a nice blend of beef,pork and veal. I must go and reheat some leftovers. Good one!

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TerryD

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Reviewed: Jul. 13, 2009

I didn't use the pork as I only had ground beef at home. It was so good that my picky 3 year old daughter ate seconds and had leftovers for lunch the next day. Great recipe!

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imartinne

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Reviewed: Jun. 25, 2009

This is okay. My dad's family is french canadian. Modernly in the maine area. We eat this every christmas eve and its supposed to have mashed potatoes in it.

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oneandonly

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Reviewed: May 5, 2009

This was delicious! I added a few things to it so it probably wasn't authentic anymore, but it sure was good. I added a mashed, boiled potato, about 10 mashed baby carrots, a minced fuji apple, and some cinnamon. Mmmmmmm.

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Muffin Boots

Home Town: Madison, Wisconsin, USA

Living In: Los Angeles, California, USA

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Reviewed: Apr. 24, 2009

My husband and daughter both gave this a thumbs up. It's not difficult to make (especially if you buy refrigerated pastry. The edges of the crust got pretty dark even after covering them for the first 20 minutes, so I will cover them longer next time. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Apr. 6, 2009

Tourtiere/meat pies are delish! For extra flavor I browned 1 lb. ground pork (all I had). I added a large shallot and 3 garlic cloves, then S&P, sage, rosemary and cloves. While that was sauteing, I boiled two small diced potatoes. I added those, non-mashed, with the potato water (about a 1/2 cup remaining) to the meat, along with a few tablespoons of white wine, to simmer till the water was mostly reduced. Added to an all-butter pie crust. It is delicious!!

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Heyjster

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Reviewed: Mar. 5, 2009

This was the best pork pie my husband and myself ever had. I personally grew up in a very french family and was forced to eat pork pie. I haven't had it in years now and figured I would look at everyone else's recipes and compare them to mine. I followed everything on this one except for 2 things. I still added 3 meduim whipped potatoes(made mine with only 1 1/2 lbs of pork)like in the traditional pork pie, I sauted my onions in a little bacon fat for flavor and then I actually used phyllo dough since that's all I had in my house and couldn't get out. It was really good with this dough and since I'm not nuts about thick crusts anyways, this worked out great!

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Lil1

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Reviewed: Mar. 3, 2009

Really tasty! Very close to my family recipe- make sure to eat it with chow chow instead of ketchup for pure québecois goodness!

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benson87

Home Town: Orleans, Ontario, Canada

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Reviewed: Jan. 2, 2009

We like it served with cold ketchup! Adds a nice taste and makes any kid love it.

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Jonesie

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Reviewed: Dec. 27, 2008

This is the first tourtiere I've ever made, and it is just delicious!! I added cooked potatos in the mix just cause I love a tourtière with potatos. It was so moist and yummy, and served with fruit ketchup, just fantastic!

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mimi

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Reviewed: Dec. 12, 2008

This is a delicious Tourtiere. My Mom introduced me to this years ago. I love the spices, not too overpowering. I used 1/3 pork, beef, and veal. I also use one cup riced boiled potato and my own pie crust recipe. My whole family looks forward to this dish each Christmas Eve following Church. It is especially good with Rhubarb relish preserves. The review suggesting the filling chill overnight for flavors to blend was great.

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BONNYBROOK

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Dec. 6, 2008

I was checking on the Touriere recipe, and it is identical to the one my mom gave me over 40 years ago, the only thing i changed, was to make a beef gravy in the meat mixture, and it is nice and moist.

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nana

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2008

I'm afraid I have to give this recipe only 3 stars as I think some of the other tourtiere recipes on this site are better. Some use mashed potato and I think that would help bind the meat better. Otherwise it's a bit crumbly. The combination of spices is good, but might add more next time. I didn't think the salt was overwhelming, but could cut it down if you're worried about sodium intake.

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Darryl

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Reviewed: Sep. 28, 2008

Very good, huge pie! Nice flavour, will add more onions and garlic next time. Good seasoning.

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Chromis

Cooking Level: Expert

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Reviewed: Jul. 3, 2008

Excellent Recipe... I didn't have any beef but after the pork was cooked, I added my meat loaf left overs. All the family loved it.

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Val B

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2008

I don't cook a whole lot but I managed to make this dish without any problems. It turned out excellent, everyone enjoyed it and went back for seconds. The next time I make it I might try it with a few more veggies, but for those folks out there than enjoy their meat, this is the perfect recipe!

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shelanm

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Jan. 11, 2008

I wasn't too impressed with this at all. I had to reduce the cooking time because the crust was going to burn (it was fully heated all the way through). When I cut into the pie, it all fell apart and looked a mess. It was bland and definitely missing something. Other Tourtiere pies I have had have diced potatoes and celery included in the filling, and maybe this would have made it more tasty. I won't be repeating this recipe.

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