Reveillon Tourtiere Recipe - Allrecipes.com
Reveillon Tourtiere Recipe
  • READY IN 5+ hrs

Reveillon Tourtiere

Recipe by  

"A French Canadian meat pie usually served Christmas Eve, this pie has a lightly spiced and herbed pork filling with a pastry crust."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
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  • PREP

    45 mins
  • COOK

    45 mins
  • READY IN

    5 hrs 40 mins

Directions

  1. In a large skillet, heat oil over medium high heat. Cook pork, breaking up with spoon, for about 10 minutes or until no longer pink. Drain fat.
  2. Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory, and cloves; bring to a boil. Reduce heat to medium low. Simmer for 35 to 45 minutes, or until 2 tablespoons liquid is left. Stir in fresh bread crumbs and parsley. Taste, and adjust the seasoning to your liking. Cover, and refrigerate until cold. The filling can be stored for up to one day.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Roll out pastry to about 1/8 inch thickness, and fit to pie plate. Spoon filling into shell. Roll out top pastry. Moisten rim of pie shell with water. Cover with top pastry, pressing edges together to seal. Trim and flute pastry edge. Beat egg with water, and brush over the top pastry. Cut steam vents in top.
  5. Bake in preheated oven until pastry is golden brown, about 45 minutes. Allow to cool for about 10 minutes before serving.
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Reviews More Reviews

Dec 04, 2003

I was asked by my Aunt to find a recipe for tourtiere, so I came to allrecipes and found htis one. She said this is EXACTLY what she remembers tourtiere to be! This is an excellent recipe and the only thing she said she would change, now having tried the recipe is for her own personal taste she would cut the cinnaomn by half. She made it for my Uncle and he loved it too! He said his mom used to make it when he was little. SO anyone out there sooking for an authentic version of reviellon tourtiere pie..... Thisis the recipe for you! EXCELLENT!!!!

 
Dec 23, 2007

My husband took one bite and said, "Mmmmm, this is AWESOME!" It was the first tourtiere he'd ever eaten. I did have to use fresh savory because I did not have dried, reduced the garlic to on clove (because it was huge). I also used less only a generous 1/2t. of cinnamon and a 1/4t. of clove. I used a 12 oz. box of fresh mushrooms and sliced them very thin. I did not have fresh bread crumbs so I substituted instant mashed potato flakes, stirring after each addition until the meat mixture was lightly bound. The flavor and fragrance of this pie is seductive. It makes an impressive (and easy to prepare)party dish. We will defintely be making this again and again!

 

25 Ratings

Nov 15, 2006

I am always looking for some traditional recipes to make for the holidays and I am definately adding this one for Christmas. My family loved it! I serve it with a side of Mac & Cheese or mashed potatoes.

 
Jan 23, 2006

This was really fantastic, and exactly like I remembered tourtiere from when I had it before. I made a few substitutions based on what I had on hand: Thyme for savory, leek and peeled diced apple for the mushroom, and chicken stock for beef stock. I don't care for parley so I left it out. The previous time I had tortiere, my only complaint about it was that it seemed heavy on the cinnamon, so I followed another reviewer's advice and halved it. It seemed just right to me. It was moist, flavorful. NOt a diet special, but true comfort food.

 
May 20, 2005

This was delicious! Hubby loved it too! I used thyme in place of the savory, which I didn't have. I also used a Pillsbury ready made refrigerated pie crust in place of the homemade. I served it with mashed potatoes. Will definitely make again -- a keeper!

 
Jun 23, 2010

This is wonderful! I married into a French-Canadian family who loves "Meat Pie." I did leave out the cinnamon, cloves & savory, but followed the rest of the recipe exactly. It was great, even my in-laws thought so! I've made it since using a combination of ground turkey, pork, chicken, or beef...it's great with all of the above! The time simmering in the broth makes all of the difference. Thank you!

 
Dec 28, 2010

I used a mixture of ground pork, veal and beef. I chose to use cremini mushrooms as they have better flavour. Instead of using the listed spices I chose to use the blend 'Tourtiere Spices' from AR with the addition of allspice. I also used regular bread crumbs (though fresh would've been better- I was in a hurry though) and curly parsley. Overall it is much better than the commercially prepared version. The celery seemed a little out of place and I feel that the seasoning should have been put on the meat directly while cooking to infuse the flavour.

 
Dec 22, 2009

Thank you for the wonderful recipe. My father was French Canadian. As a child on Christmas Eve. There was always a Tourtiere. I even have one of my aunt's recipes BUT Yours is the BEST! Now my daughters say this recipe is a must for our family! Thank you! Love it!

 

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Nutrition

  • Calories
  • 632 kcal
  • 32%
  • Carbohydrates
  • 35.3 g
  • 11%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 42.4 g
  • 65%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 26.4 g
  • 53%
  • Sodium
  • 728 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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