recipe reviews for:

Tourtiere

“Ground veal, pork and bacon are cooked until brown and crumbly, and then they 're cooked a tad more with onion, garlic, celery and sage. Water and cornstarch are added, and then the filling is simmered until it 's thick and all the flavors are blended. This savory filling is spooned into a pastry shell, topped with a second crust and baked. Serve it with garlic mashed potatoes.”

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Reviewed: Aug. 21, 2012

Made the recipe as written, never having had/heard of tourtiere, not being French in any way, just looking for a different way to serve ground pork/veal. Absolutely delicious! Wouldn't change a thing. Subtle flavors, flaky crust; I loved it. It took a little less time in my convection oven; I took it out when it was a beautiful golden brown. Do let it cool a bit, it stays together better.

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Reviewer:

taylordarby

Reviewed: May 14, 2011

Excellent! I made two pies, and they were gone in no time! I usually make this for Christmas Eve, but you can make this any time of the year.

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1 user found this review helpful

Reviewer:

Susan

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Reviewed: Mar. 23, 2011

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!

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3 users found this review helpful

Reviewer:

airykary

Reviewed: Feb. 17, 2011

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

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Reviewer:

rhondam

Cooking Level: Professional

Home Town: Falher, Alberta, Canada

Living In: Whitecourt, Alberta, Canada

Reviewed: May 29, 2010

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.

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6 users found this review helpful

Reviewer:

hzajc

Cooking Level: Expert

Reviewed: Apr. 15, 2010

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!

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3 users found this review helpful

Reviewer:

Kate

Cooking Level: Intermediate

Living In: Athens, Ontario, Canada

Reviewed: Dec. 30, 2009

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)

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5 users found this review helpful

Reviewer:

MaireRua

Reviewed: Dec. 14, 2009

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

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Reviewer:

Kimelu

Cooking Level: Expert

Reviewed: May 27, 2008

My family and I enjoyed this recipe tremendously. It rated far higher than any store-bought meat pies. Next time, though, I think I'll try splitting the meat mixture, and making two pies!

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3 users found this review helpful