The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 20, 2007
Loved this recipe and the spices in it. I didn't have allspice so I used cinnamon only. It was very tasty. Next time I will the allspice too!!!
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Kim

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 10, 2007
I too have been searching for a recipe like my Memere use to make. The issue that I'm having is keep the meat pie together without mashing the potatoes. My Memere always cubed her potatoes and did not use any type of cracker/instant potato flakes to keep it together. This recipe has all the ingredients minus the cinnamon,paprika and onion which my Memere did not use. I did double up on the spices as suggested by another review--other than that it was good--I'm going to continue to try and get my pie to stay together just like my Memere's Tourtiere. thanks Maggie!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 10, 2007
I made this wonderful tourtiere twice over the Christmas season. I used frozen pie crust because pastry scares the bejesus out of me. The pie is absolutely perfect, however I do recommend going with the 1lb of pork to 1/2lb of beef ratio that others have reccomended. I tried it both with this mix and with all pork, and we preferred the flavour with the beef mixed in. Everything else should be left exactly as is. A bit time consuming, but totally worth it for the holidays. By the way, it makes more like 6 servings, not 8, unless you are making it as part of a buffet. Thanks for the new Christmas tradition!
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 25, 2006
Very good! It just is not Christmas without this wonderful meat pie. I lost my own recipe and was very upset, then I tried allrecipes, yeah!!!! We will now have a great Christmas Supper. Instead of baking a potato, I grate a raw one right in with the meat mixture, 1/2 pork and 1/2 ground turkey and added more of the spices. Just great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 7, 2006
I love making this! My Aunt makes it every year for our traditional Christmas meal. I can't imagine Christmas any other way. I'll also make the meat filling as another form of stuffing for Thanksgiving. We usually make the recipe with half pork and half beef. And I know this sounds crazy, but if you don't want to make the potatos, to save time, I use instant to get the consistancy that I need for the filling. No one ever knows the difference.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 25, 2006
I am french canadian and meat pie has been a family tradition for years, made by my Memere's, but is a long lost art as we have americanized our traditions. I made it this thanksgiving with the help of my Aunt and she says leave out the cinnamon but use more allspice in it's place, do not add water, and add the potato after you cook the meat, little by little until you feel it is perfect for you. I did 2 pies, one this one way and one her way, and she was right. But both were very tasty and did not last the night. Will definetly be making again for Christmas Eve. Thanks! UPDATE: TO THE REVIEW WHO'S PIE HAD CHUNKS OF POTATO, SAVE ONE POTATO FOR DICIING BUT USE THE REMAINING POTATOES FOR MASHING INTO THE MEAT. THE POTATOS IS THE TRICK FOR KEEPING THE MEAT FROM BEING CRUMBLY..UPDATE #2, USE HALF PORK, HALF GROUND BEEF. YUMMY!
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Cooking Level: Expert

Home Town: Blackstone, Massachusetts, USA
Living In: Euless, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 16, 2006
I substituted ground beef for the pork and I cooked and drained the fat from the meat, but otherwise it was pretty much the same. I think baking the potatoes really made a difference. I didn't have too high of hopes for this recipe; I thought it would just be something different to try, and I was really surprised at how good it was! I will definitely make this again.
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Living In: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 21, 2006
I wasn't sure what to expect. The flavor was a bit unusual, but my husband and I loved it. I froze it - nice to have on hand. I will definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 13, 2006
Perfect!! I too used 1/2 pork & 1/2 hamburg. Hubby said it tasted just like the pies his grandmother used make. (He even called his mother to tell her!) Thanks for the post!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 3, 2006
delicious! but, as suggested by other reviews, I greatly recommend doubling all the spices. I doubled them all, and the flavours were just right. I'd also replaced the pork with grounded beef and turky. tastes wonderful!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 23, 2006
This was great. First time I tried a recipe like this. Loved the spices.
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Cooking Level: Expert

Home Town: Denver, Colorado, USA
Living In: Littleton, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 29, 2005
I was advised to use half pork, half beef so it wouldn't be too dry and it worked out well. I thought the spices were a bit too mellow but it seemed that after the pie sat overnight that the flavors improved. It was really easy to make and well worth it. I plan to make this on a regular basis. Thank you!
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Cooking Level: Intermediate

Living In: Goffstown, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 27, 2005
Christmas was not Chistmas until Mother made this family traditional pie. The only differance, she used pork and beef and also mashed potatoes. A great pie!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 11, 2005
We thought this was a great recipe. I didn't have ground cloves on hand, and am not usually too fond of the flavor anyway, so left that out. Worked out just fine, I just added a little more of the other spices. Very tasty change of pace, and easy to do!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 10, 2005
Just like my grandma use to make. Although, I tried adding more difference spices as suggested but prefer it just like it is.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 15, 2005
I really liked this tourtiere recipe. I made a double batch and used 1/2 pork, 1/2 veal (just because I had some to get rid of). I also used chicken broth instead of water, and omitted the egg wash and paprika (I don't care for paprika). I will make this again but I will increase the cloves a bit. I too thought that the cinnamon dominated, but shouldn't have. Still tasty, and my 3 year old ate some! Next time I will also try to brown the meat first so that I can drain away some of the fat. The calorie count is atrocious for this recipe, but it is good!
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Cooking Level: Intermediate

Home Town: Aberfoyle, Ontario, Canada
Living In: Guelph, Ontario, Canada

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The reviewer gave this recipe 2 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 6, 2005
Not Impressed.
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Cooking Level: Expert

Home Town: Bandera, Texas, USA
Living In: North Miami Beach, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 6, 2005
Delicious meat pie
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 24, 2004
Very good recipe, it would have been nice to know that it can be served hot or cold. As a child we always had it hot before midnight mass Christmas Eve, and cold with cheese and fruit in the morning while we opened selected gifts while parents slept in. I added 1 cup of Pinot Noir red wine to the simmering stage and it all turned out delicious. I remember there being grated morrel mushrooms so I added those too. Merry to all. Emer Dubois
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 8, 2004
This was a huge hit at dinner. I tried the half pork/half ground beef variation others recommended and I also browned the meat and simply added the water instead of simmering the ingredients for an hour and I got a perfect moisture level in the end product. I paired it with Corn Chowder I, a watercress salad and some nice wine. Excellent for a cold fall/winter night. Thanks for sharing!
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Home Town: Keene, New Hampshire, USA
Living In: Dover, New Hampshire, USA

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