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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SCOOTER70

Home Town: Keene, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Aug. 27, 2004

This recipe looked beautiful coming out of the oven, but it didn't have much taste to my family and my husband was not fond of the cinnamon. I used half pork and half beef but the mixture inside didn't have much taste. I reviewed the recipe to make sure I didn't leave any spice out and I didn't. I think perhaps based off of all of the good reviews, this just wasn't our preference. I think I might try again sometime but I will season the meat mixture differently. I did like the texture.

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ProudMilitaryWife

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Reviewed: Aug. 24, 2004

This is the best recipe for tourtiere that I have encountered. It brings back memories of the post Midnight Mass meal and Christmas morning breakfast that my momma would create. (Try a thin slice of tourtiere with 2 eggs of your choice. Delicious.) My only problem is the use of cinnamon. In my mind this spice should be reserved for moles or desserts. A suggestion: Use cooked potatoes cubed 1/4 inch (rather than mash) and saute with the onion and pork until all ingredients are well browned.(This is my own twist). It provides a much nicer texture and flavor. Save and use the fat in the recipe sparingly (that is where the flavor is and the final product won't feel dried out). I give you 4 because of your use of cinnamon, otherwise it wiiuld be 5.

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GERRYBERUBE

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Reviewed: Jan. 28, 2004

My husband's family is french Canadian and this is a traditional dish at Christmas. I have been getting raves ever since I started making it. I usually make it with half pork and half ground beef and I brown the meats and drain the fat off before I do the next steps. I also always double the amount of cloves because to me that is the flavour that should be the most dominant in this pie.

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BAMBI4611

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Reviewed: Jan. 26, 2004

This recipe is the best I have had, everyone was crazy about it.I recommend this recipe tourtierre to anyone , they are better then mom's Nise

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NISE1

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Reviewed: Jan. 2, 2004

This recipe is the exact traditionnal French Canadian tourtière that I've grown up to eat Christmas after Christmas. My grandmother's tourtière tasted exactly like this, except that she never used potatoes, starch or bread crumbs in her tourtière(which she found diminished the taste of the meat and the spices). She simply wasn't puting much of the broth in the pie to begin with. The result was a very tasty tourtière that wasn't runny at all. As for the suggestion of adding other spices and herbs, such as ginger and savoury, well that would perhaps create a different meat pie with a different taste, but that certainly would not be a traditionnal French Canadian Tourtière anymore.

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Tyggrette

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Reviewed: Nov. 15, 2003

Baked it yesterday evening and ate it straight from the oven with company. Next time I'll bake it, I may mash a larger potato or add some cornstarch, for filling was very runny. Would also try 1/2 ground pork + 1/2 ground veal. Otherwise, excellent, made even better with a dollop of sour cream or some apple sauce.

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IVANDIEPART

Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

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Reviewed: Nov. 10, 2003

Very nice Tourtiere.!!..I'm am French-Canadian, and this recipe is close to my moms. I would suggest adding ground beef with the ground pork. Also bread crumbs can be substituted for the potatoe, and to add 1 tsp curry, 2 tsp ginger, and 3 tsps savoury...this gives it that extra flavour. Angela Himmeroder, Canada

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AHIMMERODER

Cooking Level: Expert

Living In: Midland, Ontario, Canada

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Reviewed: Sep. 29, 2003

Nothing special, to my disappointment.

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AESYLIN

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Reviewed: Jul. 11, 2003

This is an excellent tourtiere recipe. I have been making tourtieres for 46 years and this is great. I have always added some garlic and I don't think the egg and paprika are necessary because the fat in the pork makes the crust brown. I make these pies in batches of 3 or more. Wrap well and freeze. When needed unwrap and bake unfrozen at 400 F for 30 minutes. My mistake I reheat it from the frozen state ---so it is very handy for a quick meal.

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PATRICIA E.

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Reviewed: Jun. 3, 2003

I was a little thrown off by the spices, but they work beautifully. This is better than meatloaf, and cheaper than the store bought meat pies. I make it a couple of times a month. I don't use the egg and paprika, because I find that the pie stands by itself very nicely.

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MONKIHED

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Reviewed: Feb. 23, 2003

Delicious! Just like the tourtiere my aunt makes for our Ukranian Christmas celebration.ã€€I wouldn't change anything about this recipe.

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ANDI LOU

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Reviewed: Feb. 10, 2003

Excellent! I've been looking for this for years. My grandmother used 1/2 beef and 1/2 pork so I just changed that part. It was a HUGE hit!

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SHABBA

Cooking Level: Intermediate

Home Town: Liverpool, New York, USA

Living In: Leesburg, Florida, USA

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Reviewed: Dec. 23, 2002

This is my second year to enjoy this tasty tourtiere. I followed the recipe "to the letter" and love the results. Hey, if it ain't broke, don't fix it! Merry Christmas Y'All and thanks to Maggie Rogers for sharing her recipe.

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RANASTAS

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Reviewed: Aug. 20, 2002

The next time I make this I will add more salt, it also came out dry for me as well. I love the flavor though, thanks.

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ROKMELON

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Reviewed: Feb. 19, 2002

I cooked the potato in the microwave to save time. I also used Pillsbury pie crusts. I cooked the pork, then added the other ingredients until well mixed. I didn't simmer it for 1 hour and it turned out great. I would make this again. My husband and 12 year old son loved it. Great flavor.

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DENISE BIENCOURT

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Reviewed: Jan. 25, 2002

I love this stuff, and this recipe is very similar to the one my Mom used to make. The only difference if that she used crumbled soda crackers to thicken the meat mixture. I makes a very smooth filling. Great at holiday meals!

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MITCH47

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Reviewed: Jan. 17, 2002

This is almost like my grandmothers recipe. The only diffrence is she put 1 pound of each ground pork, ground beef ,and potatoes. the same spices. We always have it during the christmas holidays.Its a must have for my family.

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RAMADA

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Reviewed: Dec. 7, 2001

i really liked the taste of the cinnamon, cloves and allspice, but my husband and kids suggested i leave it out next time. the meat and spice combination tasted odd to them, but i thought it was great.

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julie

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Reviewed: Jul. 5, 2001

I really liked this recipe. I still prefer the meat pie my french-canadian Memere makes, but nobody can stand up to her cooking! I will make this again around the holidays.

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