recipe reviews for:

Tourtiere

“Ground veal, pork and bacon are cooked until brown and crumbly, and then they 're cooked a tad more with onion, garlic, celery and sage. Water and cornstarch are added, and then the filling is simmered until it 's thick and all the flavors are blended. This savory filling is spooned into a pastry shell, topped with a second crust and baked. Serve it with garlic mashed potatoes.”

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Reviewed: May 27, 2008

My family and I enjoyed this recipe tremendously. It rated far higher than any store-bought meat pies. Next time, though, I think I'll try splitting the meat mixture, and making two pies!

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1 user found this review helpful

Reviewer:

Dinnersat6

Cooking Level: Intermediate

Home Town: Georgetown, Ontario, Canada

Living In: Rockwood, Ontario, Canada

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Reviewed: Dec. 11, 2007

I made this for a group of girlfriends, and they all RAVED about it. EXCELLENT recipe! I think I'll make it for our family Christmas.

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Reviewer:

Nancy

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Reviewed: Oct. 25, 2007

Adding bacon makes this tourtiere a little different from the rest. Tasty and delicious!

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Reviewer:

Darryl

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Reviewed: Jan. 8, 2006

Born and raised in Ontario, Canada, I was looking for a good tourtiere recipe. I found this to be a keeper, very tasty. I will make it often.

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1 user found this review helpful

Reviewer:

LODERA

Cooking Level: Expert

Home Town: Cornwall, Ontario, Canada

Living In: Lakeview, Oregon, USA

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Reviewed: Sep. 21, 2003

Excellent! I have tried many tourtiere recipies and having a French family, this was one of the most savory flavoured. It is quite a compliment when they keep coming back for seconds. The sage and bacon gives this one a great touch. I find the clove spice in other pies, just too strong and over-powering. Great job Jean!!!

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10 users found this review helpful