Reviewed: Nov. 23, 2011

I've never made tourtiere before so I was a little concerned. My pere (orginally from St. Jerome) said it reminded him of home. First time I made it it was a little crumbly so I added a little mashed potatoes as a binder as previous reviewers had. Worked great, didn't even notice the potatoes. I've been waiting to make this all year (only make it for Christmas dinner along with turkey, maple pecan pie, etc.). Have some "La tire d'erable" to end the meal!

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Reviewer:

COTEGARY

Cooking Level: Expert

Reviewed: Nov. 12, 2011

Hallelujah! People have begged for my toutière for years, and I never had a recipe to give them! (pinch of this...you know, like grand-maman!). This is so close to mine, I'm going to pass it on (with my little pinches here and there). Try dried poultry seasoning and garlic (powder or other) (to taste!) instead of the liquid chicken seasoning. Merçi!

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Reviewer:

MOMMABEARLDS

Reviewed: Jul. 3, 2011

Not the way my Mother-in-Law makes pies. She uses a whole roast beef and pork, boiled and the shredded, making sure all the fat is gone. Chopped onions and small diced potatoes. Everyone in New Brunswick swears by her receipe.

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Reviewer:

hallyho0

Cooking Level: Intermediate

Home Town: Niagara Falls, Ontario, Canada

Reviewed: Feb. 10, 2011

This is an excellent recipe. My boyfriend, who had never had tourtiere before, LOVED it. My aunt, who was used to a very dry recipe, was skeptical. I made this recipe and she loved it too. It's fantastic.

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Reviewer:

cleverasiram

Reviewed: Feb. 5, 2011

I scaled this down and only made 1 pie. Followed the recipe as far as the spices, but did add mashed potatoes to bind. I didn't like the flavor of this pie at all and will not make this again.

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Reviewer:

Niffer

Cooking Level: Expert

Home Town: Burlington, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Jan. 1, 2011

I cut the recipe in half and made 4 pies. I also upped the seasonings a little bit for a more fragrant pie. The chicken seasoning was all the salt it needed. A delicious tourtiere!

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Reviewer:

Suzanne DuPuis

Reviewed: Dec. 18, 2010

Best ever tasting tourtieres! I made half the recipe and added 4 cloves of finely chopped garlic, omitted the all spice, added 1 tsp cayenne pepper, 1 1/2 tsp savory, 1 1/2 tsp thyme, 1 tsp cinnamon and only used 1/8 tsp ground clove. I used 3 cubes of Knorr chicken bouillon (sulfate free) in place of the Bovril. I reserved a portion of the raw meat mixture to make a batch of "Ragout de boulettes": Shape into small meatballs, roll into flour and drop into a pot of boiling vegetable stock( made of water, onion, carrot, celeri, garlic, bay leave, salt and pepper). When cooked, thicken with grilled flour and water and serve with mashed potatoes. Yum!

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Reviewer:

France

Home Town: Windsor, Ontario, Canada

Reviewed: Dec. 12, 2010

This recipe is amazing! I cut the recipe in half and I threw in about a pound of ground venison with the pork and beef. I also added 2 tbsp of potato flour as a binder. It turned out fantastic for sure a keeper. Just as I remember my French Canadian family making for Christmas. Thank you so much for posting this recipe!

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4 users found this review helpful