"Traditional French-Canadian Meat Pie. Generally served at Christmas, but great anytime." — Jean
Watch video tips and tricks
ground black pepper
2 (9 inch)
unbaked pie crusts
1 1/4 cups
Excellent! I have tried many tourtiere recipies and having a French family, this was one of the most savory flavoured. It is quite a compliment when they keep coming back for seconds. The sage and bacon gives this one a great touch. I find the clove spice in other pies, just too strong and over-powering. Great job Jean!!!
Adding bacon makes this tourtiere a little different from the rest. Tasty and delicious!
Absolutely delicious. I had half a pound of ground veal left after making meatloaf and decided to try out this recipe. Wow. Because this is a rather simplistic dish (a basic meat pie), using quality ingredients is crucial. With the ingredients called for it's a definite 5-star recipe. If you're tempted to omit the veal or pork and use ground beef instead, don't! It WILL fall flat. So, do yourself a flavor (ha ha) and make sure to use the meats and spices called for. I'm sure you will be impressed.
This is an absolutely terrific recipe and everyone went nuts over it. I served it with a red onion/apple marmalade. I made the following changes. 1 1/2 lbs pork, 8 slices of bacon, 2/3 cup of both celery and onion, 1 1/2 tsp sage. Chicken broth instead of water. 2 or 3 cloves of garlic. (I did use the 1/2 lb veal)
Very good! Very simple! I didn't have sage so I used thyme instead and it was still good. It's a keeper for me!
This is absolutely BY FAR the BEST tourtiere I've ever had! Most families will add leftover mashed potatoes as well to make a creamier consistency...I had some sweet potatoes on hand so I added them instead. That was such an interesting flavor combination with the sweet from the potato and the hickory from the bacon. I couldn't wait to try it after having to smell it bake! It was definitely a nice change from the regular tourtiere that I'm used to having and will now be a permanent addition to our holiday meals. Thanks SO MUCH!! :D
Can't really give it 5 stars because I only used it as a guideline. However, my results were delicious! I used ground pork and bacon, I added grated carrot, a bit of tomato juice and some fresh parsley. I also had to use poultry seasoning as I had no sage. I used two frozen pie shells and put one over top of the other. Turned out quite nice, thanks!
I've been using this recipe for the past 5 yrs now and always get requests to bring to family get togethers at Christmas time. I do agree that the addition of bacon to this classic recipe makes the "little difference"... excellent recipe!! :oD
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 515
** Calories from Fat: 335
Make this succulent barbequed pork dish in your oven.
See how to make an amazing shepherd’s pie with a special Irish twist.
What's cooking in Austin? Kerri's fall-off-the-bone pork ribs.