recipe reviews for:

Reveillon Tourtiere

“The filling for this savory pork pie is a wonderful combination of ground pork, heaps of mushrooms, celery, fresh bread crumbs, and lots of herbs and spices: parsley, ground savory, cinnamon and cloves. Everything is cooked up together and then tumbled into a prepared crust. The top crust is slipped on and the pie is baked until golden brown.”

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Reviewed: May 5, 2012

CUT the CINNAMON and CLOVES in HALF! Just like everyone else doing reviews suggests. But otherwise, totally awesome pie. Even to receipe, it was very good, just a little after-tastey with all that cinnamon and cloves. Will make again for sure! Makes a nice hardy pie.

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windlecm

Cooking Level: Expert

Living In: Nanaimo, British Columbia, Canada

Reviewed: Dec. 29, 2011

This recipe was divine. These are the changes I made to it. Add thickly grated carrot. Sub 1/2 cup red wine for 1/2 cup beef broth. Sub mashed boiled potato and a little panko for fresh breadcrumbs.

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Lemon Tart

Reviewed: Nov. 28, 2011

Awesome! May back off on the cinnamon a little next time since I'm not a big fan. Definitely going to make again. It didn't last a full day in this house!

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Pili Pili

Cooking Level: Expert

Living In: Smyrna, Georgia, USA

Reviewed: Dec. 25, 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.

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RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Nov. 20, 2010

Tasty! My family enjoyed it. None of us have ever had Tourtiere, so it was a nice new experience. Thanks for sharing.

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Ilikefrenchies

Cooking Level: Intermediate

Reviewed: Jun. 16, 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!

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lovetocook

Reviewed: Dec. 24, 2009

Awesome tourtiere, just like Mom used to make

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bear2

Reviewed: 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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PAULETTEHJ

Reviewed: Jan. 6, 2008

Loved, loved, loved! My hubby is French Canadian and said that this reminded him of the pies they used to buy at the patisserie on Xmas Eve. The only change I made was a little extra ground clove and substituted half pork and half ground veal.

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Shmoopy

Reviewed: 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!

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10 users found this review helpful