Reviewed: Jun. 28, 2009

I scaled this down because there would have been way too much. The flavour was amazing. I've made tourtiere many times and the seasoning in this was the best. It was quite crumbly though so next time I will mix in some mashed potatoes to see if that will hold it together. Gave this one a four because of it crumbling but once that is fixed it will be the only tourtiere recipe I'll use.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Annie B

Cooking Level: Expert

Living In: London, Ontario, Canada

Reviewed: Jun. 18, 2009

I am planning on making this on saturday, do I bake them before freezing?

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

heather's kitchen

Reviewed: Mar. 15, 2009

It had the perfect flavour but a little too crumbly...next time I'll add a little more of the juice back in. Very nice though...the French Canadian hubby actually liked it and he is super picky. Also watch out...the total time is misleading....it took about 40mins longer than it indicated!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cyn D.

Cooking Level: Intermediate

Reviewed: Mar. 3, 2009

I liked this recipe. I did get a little carried away with adding the liquid back--I wanted it to be moist so I added more than the recipe said and ended up with a soggy bottom. Also, I ignored the instructions on the pie crust in favor of the recipe oven temperature. I think I should have followed the package directions (which called for 350 degrees) because the pie crusts got a little overbrowned.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jenny

Reviewed: Jan. 13, 2009

I love meat but thought this was really boring. I have a similar recipe made in phyllo dough that I love to make with dill, garlic, parsley more onion and a few other things.... I'll skip this one next time.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Nicole

Cooking Level: Expert

Living In: Portland, Oregon, USA

Reviewed: Dec. 27, 2008

This was delish! I left out the cinnamon and added more allspice, and I also added some mashed potato (that I added some beef broth and a touch of allspice to) just to make sure the pie was extra moist. I got rave reviews (and ate half the pie myself!). I will be making this pie again and again!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MIKALA79

Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada

Living In: Red Deer, Alberta, Canada

Reviewed: Dec. 26, 2008

This is it! I have been trying for years to make it just like my Memere'. It was so heart warming to have my whole family talk about her when we had it Chritmas morning.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cindy Baker

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: Dracut, Massachusetts, USA

Reviewed: Dec. 11, 2008

This was delicious. I used a little more liquid when boiling the meat and brushed the pie crust with egg yolk to brown it but other than that, it was fantastic!!! My husband is French Canadian and he was very happy, he practically ate half the pie in one sitting.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CRYSTALENA1781

Reviewed: Dec. 7, 2008

Excellent tourtiere! I made two large pies, and both were gone very quickly. I plan on making more soon.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

jandjsmommy

Cooking Level: Intermediate

Home Town: Sudbury, Ontario, Canada

Living In: Sault Ste. Marie, Ontario, Canada

Reviewed: Nov. 12, 2008

This is awesome. My first time making it and it tasted just like what I'm used to. The only changes I made were to scale the recipe to 2 pies, add 2 potatoes, boiled then mashed, and I made my own concentrated chicken liquid. I will be making this again soon.

Was this review helpful? [ YES ]
16 users found this review helpful