Reveillon Tourtiere

Reveillon Tourtiere

19

"A French Canadian meat pie usually served Christmas Eve, this pie has a lightly spiced and herbed pork filling with a pastry crust."
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Ingredients

5 h 40 m servings 632 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 632 kcal
  • 32%
  • Fat:
  • 42.4 g
  • 65%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 728 mg
  • 29%

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.

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Directions

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  1. In a large skillet, heat oil over medium high heat. Cook pork, breaking up with spoon, for about 10 minutes or until no longer pink. Drain fat.
  2. Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory, and cloves; bring to a boil. Reduce heat to medium low. Simmer for 35 to 45 minutes, or until 2 tablespoons liquid is left. Stir in fresh bread crumbs and parsley. Taste, and adjust the seasoning to your liking. Cover, and refrigerate until cold. The filling can be stored for up to one day.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Roll out pastry to about 1/8 inch thickness, and fit to pie plate. Spoon filling into shell. Roll out top pastry. Moisten rim of pie shell with water. Cover with top pastry, pressing edges together to seal. Trim and flute pastry edge. Beat egg with water, and brush over the top pastry. Cut steam vents in top.
  5. Bake in preheated oven until pastry is golden brown, about 45 minutes. Allow to cool for about 10 minutes before serving.

Reviews

19

I was asked by my Aunt to find a recipe for tourtiere, so I came to allrecipes and found htis one. She said this is EXACTLY what she remembers tourtiere to be! This is an excellent recipe and ...

My husband took one bite and said, "Mmmmm, this is AWESOME!" It was the first tourtiere he'd ever eaten. I did have to use fresh savory because I did not have dried, reduced the garlic to on c...

I am always looking for some traditional recipes to make for the holidays and I am definately adding this one for Christmas. My family loved it! I serve it with a side of Mac & Cheese or mashed ...

This was really fantastic, and exactly like I remembered tourtiere from when I had it before. I made a few substitutions based on what I had on hand: Thyme for savory, leek and peeled diced ap...

This was delicious! Hubby loved it too! I used thyme in place of the savory, which I didn't have. I also used a Pillsbury ready made refrigerated pie crust in place of the homemade. I served...

This is wonderful! I married into a French-Canadian family who loves "Meat Pie." I did leave out the cinnamon, cloves & savory, but followed the rest of the recipe exactly. It was great, even...

I used a mixture of ground pork, veal and beef. I chose to use cremini mushrooms as they have better flavour. Instead of using the listed spices I chose to use the blend 'Tourtiere Spices' from ...

Thank you for the wonderful recipe. My father was French Canadian. As a child on Christmas Eve. There was always a Tourtiere. I even have one of my aunt's recipes BUT Yours is the BEST! Now ...

This is the best recipe for a French Canadian pie I have encountered.....thanks a million. Many disappointing ones out there.