Reviewer:

Marg

Cooking Level: Expert

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Reviewed: Dec. 20, 2004

Good recipe. I agree with the use of pork only and the spicing in this version. Every French Canadian, myself included knows the BEST recipe for tourtiere and it's their's! Part of my family Christmas is a friendly discussion around the dining table as to whose tourtiere is the most 'authentic'. For me, tourtiere and home-made chili sauce IS Christmas. I've never met a tourtiere I wouldn't sample!

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Reviewer:

LESLEYPRINCE

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Nov. 16, 2004

I liked this recipe and the spice blend. I use a variety of meat pie(Tourtiere) recipes and have been making them for a long time. Sorry Tyggrette, there are as many "traditional" recipes for tourtiere as there are ways to prepare meatloaf! Each Region of Canada prepares it differently. Besides, spices don't make a tradition, people do. This is a nice recipe and a recommended try. Thanks, Claudette

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Reviewer:

claudygirl

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Reviewed: Jan. 2, 2004

This recipe makes a good meat pie... but it is not a traditional Tourtière recipe. A true Tourtière requires no herb, no garlic, no chicken broth (water is used instead), but rather the following spices: cinnamon, cloves, all spice, salt and pepper. So, as a French Canadian, I would not mind serving this meat pie say on a cold January night, but certainly not on Christmas Eve (Réveillon), as it would break the tradition.

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