Reviewed: Mar. 6, 2013

Just like my Memere's!!!!! I loved it. Brought back lots of memories of childhood for me. I used lean pork and 90% lean beef so the only thing I will change next time is I would use a little more of the meat juices in it to make it just a little moister next time. Otherwise, it was excellent.

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Reviewer:

Patty

Cooking Level: Expert

Living In: Nashua, New Hampshire, USA

Reviewed: Dec. 2, 2012

I have not actually tried this specific recipe. Tourtiere is not hard to make and the seasonings are really personal preference, or family preference. As I looked through the recipes for this French Canadian tradition I LOLed and thought this was the most traditional because it was a recipe to make 8 at one time!! I don't know a French Canadian family that does not make at least this many to have on hand for the holidays! Love it :)

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Reviewer:

Deed31

Reviewed: Nov. 2, 2012

this is the recipe I was looking for, my ancestors only pork, onions, garlic, water, and very little cloves and cinnamon, This is very close to the recipes of the Sagueny,Lac St. Jean area of Quebec, with no vegetables or potatoes. Claudette Bruneau/Heguy

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Reviewer:

claudette

Reviewed: Oct. 13, 2012

I made 1/8 of the recipe, for 1.5 pies. used Hot Water Pie Crust II (also from this site) The seasonings were well-balanced, the mix of beef and porc made for a good, moist pie.

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Reviewer:

RachelleBrazil

Cooking Level: Intermediate

Reviewed: Jan. 9, 2012

Flavour was great. Only thing I did different was I threw the mixture in the food processor to give it a smoother texture before baking it. YUM!

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Reviewer:

PezPez

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Jan. 5, 2012

Incredibly yummy. I cut the recipe down to make 2 pies because it was my first attempt at tourtiere. But next time I just might make the full recipe for the freezer!!

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Reviewer:

FUNLETA

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

Reviewed: Dec. 27, 2011

Good Flavor to the pie, but I still find them all a little dry. I am not a big fan of Ketchup, so I tried it with a little HP, is was ok. A friend told me to mix kethup and worchestershire together. I think i will try that next.

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Reviewer:

ChefLes

Cooking Level: Expert

Living In: Thunder Bay, Ontario, Canada

Reviewed: Dec. 23, 2011

Excellent recipe very traditional flavour we loved it. Only reason I did not rate it a full five was the lack of binder. I used mashed potato because I remember my Aunt and Meme doing that and it turned out perfect. Thank you so much for sharing.

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Reviewer:

Kelley

Cooking Level: Expert

Home Town: Hazelton, British Columbia, Canada

Living In: Kitimat, British Columbia, Canada

Reviewed: Dec. 20, 2011

Husband says I could make this once a week. I made a few modifications, I nixed the water. Used a chicken boillion cube and added some left over mashed potatoes along with a cup of peas and a cup of corn. I had on hand a lb of ground beef and a 1.3 lbs of ground pork and one large sweet onion so it was scaled down a bit. 2/3 kids ate it willingly and husband had 3rds.

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Reviewer:

VColgin

Reviewed: Dec. 17, 2011

I made this appetizer style using puff pastry circles..and folding them perogie style.. sort of a French Canadian "sausage roll".. a bit of work.. but a nice touch to add a bit of "home" to the holidays.. Nice flavour to the meat even though I didn't have the chicken flavouring. I did a bay leaf to the cooking water and I added some mashed potato to the mixture once cooled like my did...I will make this again..

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