French Tourtiere

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"This recipe was given to me as part of a bridal shower gift. My husband loves meat and pies, so he was practically in heaven when I made this for him! I have also used a refrigerated pie crust and it is just as good."
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1 h 30 m servings 503 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 503 kcal
  • 25%
  • Fat:
  • 37.9 g
  • 58%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 580 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a saucepan, saute onion and garlic in bacon drippings until light brown. Add ground pork. Cook until light brown, stirring until crumbly; drain. Stir in broth, salt and pepper. Cook for 10 minutes or until liquid is nearly absorbed. Add spices and parsley. Cool to room temperature.
  2. Spoon filling into pastry lined 9 inch deep dish pie plate. Top with remaining pastry; seal edges and cut vents. Brush with cream.
  3. Bake at 425 degrees F (220 degrees C) for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C). Bake for 20 to 30 minutes longer, or until golden brown. Serve warm or cold.


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This recipe makes a good meat pie... but it is not a traditional Tourtière recipe. A true Tourtière requires no herb, no garlic, no chicken broth (water is used instead), but rather the followi...

I liked this recipe and the spice blend. I use a variety of meat pie(Tourtiere) recipes and have been making them for a long time. Sorry Tyggrette, there are as many "traditional" recipes for t...

Good recipe. I agree with the use of pork only and the spicing in this version. Every French Canadian, myself included knows the BEST recipe for tourtiere and it's their's! Part of my family ...

the mixture and spices are good.

I have been making this recipe since 2004, and my husband and I still love it! For convenience, I have changed a few things: I substitute olive oil for the bacon fat and it still tastes great. A...

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