Reviewer:

Reviewed: Mar. 29, 2012

i am french canadian and was just looking up fun recipes to go with my heritage and was skeptical at first but with that first bite... yum! i'm gonna share this recipe with friends for years to come!

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Reviewer:

myhope325

Reviewed: Dec. 28, 2011

Great! Made it for Xmas eve dinner this year. I had to work 'till dinnertime, so I made the filling a day ahead, then just put it into the crust and the oven when I got home...mo muss, no fuss! I used 1lb pork and 1lb beef, and used veg stock instead of water....easily made enough filling for 2 9" pies, so I froze half of it for a later meal.

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Reviewer:

Guinness_A_Day

Reviewed: Dec. 27, 2011

My father, having some French Canadian in him, always used to make tourtiere on Christmas Eve when I was a child. This pie tastes almost like his...only thing that was missing was the mushroom gravy. P.s. Based on others comments I only used 1 tsp of salt in the pie and it turned out wonderful. No extra salt was needed.

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Reviewer:

Megan

Reviewed: Dec. 24, 2011

Definitely a keeper! I found the recipe by searching for traditional Christmas Eve dishes and thought it looked good so we made it tonight (Christmas eve.) I cut a Christmas tree with a star out of the left over pie crust and put it on top, it was beautiful! Even the 2 year old ate two pieces, thank you for sharing.

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Reviewer:

Yellojellobelly

Reviewed: Dec. 24, 2011

This is a great recipe. My French Canadian aunt made this at Christmas all the time and I make it now. In the crust she always added thyme also. Mmm delicious!

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Reviewer:

Fran

Reviewed: Nov. 22, 2011

I halved the salt and doubled the spices (personal preference). I replaced 1/2 lb. of the ground pork for 1/2 lb. of ground veal, which is often done here in Quebec. I made a good pastry with a blend of shortening and butter and I also put some thyme in the pastry as well. I've made it twice and the second time I put in a cup of frozen peas - not traditional, but it worked. I only like homemade tourtieres and now I have a recipe which is really appreciated. Thanks for sharing.

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Reviewer:

Dee Blues

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

Reviewed: Nov. 4, 2011

I was raised in a French canadian home--that was a tradition over the holidays--the only thing different that we always had in the Tourtiere was 2 large cooked potatoes, chopped--probably that would prevent it from being watery! great recipe!

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Reviewer:

Diane

Reviewed: Oct. 23, 2011

I doubled the spices & had 1 pound each of the pork/beef. I didn't have ground cloves so I substituted it with All Spice. I forgot to cover the pie with aluminum foil so I baked it at 400F. The crust came out fine but I found the mixture watery. Next time I won't add the water, or use the correct meat ratio.

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