Traditional French Canadian Tourtiere Recipe - Allrecipes.com
Traditional French Canadian Tourtiere Recipe
  • READY IN hrs

Traditional French Canadian Tourtiere

Recipe by  

"Originally from my grandma's recipe box, the secret of this delectable Christmas treasure is found in the ground cloves and chicken seasoning. We've always made our tourtieres en grand (in large quantity), as they freeze great making them a terrific quick fix throughout the busy holiday season!"

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Ingredients Edit and Save

Original recipe makes 8 tourtieres Change Servings

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large pot, mix the pork, beef, onion, and water. Season with salt, pepper, allspice, cloves, cinnamon, and chicken seasoning. Bring to a boil. Reduce heat to low and simmer 30 minutes.
  3. Drain liquid from pot into a bowl. Transfer remaining meat mixture to a separate bowl and chill until ready to use. Place bowl with liquid in the refrigerator and chill 1 hour, or until fat has congealed on the surface.
  4. Scrape and discard fat from the chilled liquid. Spoon the meat mixture into pie crusts. Add 1 tablespoon of reserved liquid to each pie. (This prevents them from becoming to dry.) Place top crust on top of each pie and pinch edges to seal. Cut slits in top crust so steam can escape.
  5. Bake in preheated oven until golden brown, about 50 minutes. Serve immediately or freeze until ready to use.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 30 mins
  • READY IN 1 hr 45 mins

Footnotes

  • To re-heat baked tourtieres
  • Place dabs of butter on vent holes in pastry. Cover edges of tourtiere with aluminum foil, and re-heat at 350 degrees F (175 degrees C) for 20 minutes, or until heated through.
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Reviews More Reviews

Most Helpful Positive Review
Apr 07, 2008

Liquid chicken seasoning is not chicken stock. It's like liquid bouillon (concentrated chicken broth). It should be with the regular bouillon in your grocery store.

 
Most Helpful Critical Review
Nov 11, 2010

this was fantastico but i did add some mashed potatoes to it.. Merci!!

 
Sep 15, 2010

This is a great, great recipe. The flavor is just amazing. My only advice is DON'T make the full recipe! I did and it took me days. Yes, I now have 7 tourtiere's in my freezer for the winter but I almost lost my mind too! I now cook a manageable 3 at a time. (24 servings.) The smells and flavors of this dish make it the perfect fall or winter meal. Thank you so much for sharing!

 
Jan 24, 2007

This was very much like my mother used to make-seasoning is fantstic. I cut the recipe 'way down and used some ground turkey to lower the fat content- still great! One question though- what is liquid chicken seasoning? -I asked Allrecipes- and they thought it was chicken stock - is that right???

 
Jan 05, 2010

The liquid chicken seasoning I use is Knorr's Bovril which is a bouillon concentrate. Available in Canada although I don't know about the USofA.

 
Nov 09, 2009

Being of French Canadian descent pork pies were a traditional meal on Christmas Eve. My Meme is long gone now and her recipe. This is dead on to what I remember in my childhood. the only thing I added was mashed potatoes to bind the filing. Other than that its a keeper. Serve with pickled beets and enjoy!!

 
Feb 24, 2010

This is the authentic recipe for tortiere a la Quebecois. It had been several years since I had enjoyed this traditional Christmas Eve fare prepared by my mother-in-law in Laval Quebec, and it tasted just as I remembered it. French Canadians usually add a dollup of ketchup on the side when served, at least, my in-laws did. Somehow the spices come alive with the addition. This is as French Canadian as it gets. For a moister pie, use twice as much ground pork as ground beef in your recipe, and try a dab of ketchup on the side.

 
Nov 12, 2008

This is awesome. My first time making it and it tasted just like what I'm used to. The only changes I made were to scale the recipe to 2 pies, add 2 potatoes, boiled then mashed, and I made my own concentrated chicken liquid. I will be making this again soon.

 

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Nutrition

  • Calories
  • 468 kcal
  • 23%
  • Carbohydrates
  • 23.1 g
  • 7%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 31 g
  • 48%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 22.7 g
  • 45%
  • Sodium
  • 588 mg
  • 24%

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

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